Strawberry Cheesecake Fat Bombs
Servings: 16 fat bombs
Ingredients
- ½ cup Fresh Strawberries
- ¾ cup Cream Cheese softened
- ¼ cup Butter softened (I use Kerry Gold)
- 2 Tbsp Lakanto Powdered Confectioners Sweetener
- ½ Tbsp Vanilla extract
Supplies Needed
- Food Processor
- Silicone candy mold
Instructions
- Soften butter and cream cheese and cut into chunks. (The mixture should be firm so make sure you don't melt the butter or soften the cream cheese too much.) Put aside.
- Wash and cut leaves and stems from strawberries. Place strawberries into a food processor and blend.
- Add Lakanto Powdered Confectioners Sweetener and vanilla extract to the food processor with the strawberries and blend.
- Add the softened butter and cream cheese to the strawberry mix in the food processor and blend until well combined.
- Spoon the mixture into the silicone molds and put in the freezer for at least 2 hours or until set.
- Remove the fat bombs from the silicone molds and eat.
- Store leftovers in the freezer in an air tight container.
