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Strawberry bombs
Strawberry bombs

Strawberry bombs
Strawberry bombs
Source
Ingredients:
1
Servings
  • 240
    ml
     fresh or frozen strawberries, hulled
  • 2
    tbsp
     keto-friendly sweetener (e.g., erythritol or stevia)
  • 240
    ml
     cream cheese, softened
  • 60
    ml
     powdered keto-friendly sweetener
  • 1
    tsp
     vanilla extract
  • 120
    ml
     unsweetened shredded coconut
  • 60
    ml
     chopped nuts (optional, for added texture)
Strawberry bombs
Instructions:
  1. Prepare the Strawberry Filling: In a blender or food processor, combine the strawberries and keto-friendly sweetener. Blend until smooth. Set aside.
  2. Prepare the Cream Cheese Mixture: In a mixing bowl, combine the softened cream cheese, powdered sweetener, and vanilla extract. Mix until smooth and creamy.
  3. Scoop out a small amount of the cream cheese mixture and flatten it in the palm of your hand.
  4. Place a small spoonful of the strawberry filling in the center, then carefully fold the cream cheese mixture around the filling to form a ball.
  5. Roll the ball between your palms to ensure it is smooth and sealed. Repeat with the remaining mixture and filling.
  6. Roll each ball in the shredded coconut and chopped nuts (if using) to coat.
  7. Place the coated balls on a plate or tray and refrigerate for at least 30 minutes to allow them to firm up.
  8. Enjoy the Strawberry Bombs chilled or at room temperature.
  • 240
    ml
     fresh or frozen strawberries, hulled
  • 2
    tbsp
     keto-friendly sweetener (e.g., erythritol or stevia)
  • 240
    ml
     cream cheese, softened
  • 60
    ml
     powdered keto-friendly sweetener
  • 1
    tsp
     vanilla extract
  • 120
    ml
     unsweetened shredded coconut
  • 60
    ml
     chopped nuts (optional, for added texture)
1
Servings
0

Prepare the Strawberry Filling: In a blender or food processor, combine the strawberries and keto-friendly sweetener. Blend until smooth. Set aside.

Prepare the Cream Cheese Mixture: In a mixing bowl, combine the softened cream cheese, powdered sweetener, and vanilla extract. Mix until smooth and creamy.

Scoop out a small amount of the cream cheese mixture and flatten it in the palm of your hand.

Place a small spoonful of the strawberry filling in the center, then carefully fold the cream cheese mixture around the filling to form a ball.

Roll the ball between your palms to ensure it is smooth and sealed. Repeat with the remaining mixture and filling.

Roll each ball in the shredded coconut and chopped nuts (if using) to coat.

Place the coated balls on a plate or tray and refrigerate for at least 30 minutes to allow them to firm up.

Enjoy the Strawberry Bombs chilled or at room temperature.

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