Strawberry cheesecake fat bombs are an easy treat when you need a snack but don't want to blow your keto or vegetarian diet. They're also gluten free (like all keto is), if that's something you avoid.

The keto diet seems to be everywhere these days, so I tend to find some recipes I like that happen to be keto. While I don't personally follow it (too much meat for my flexitarian style), I do like how it encourages people to eat healthier and it seems to work for a lot of people.

I've been looking for a meal plan or mail service that's vegetarian. It's hard, guys! Comment if you've tried one you like.

I'm currently on my 2 week trial period of eMeals. (Not sponsored!) One of the recipes I found is pretty delicious! Jury's still out for keeping it since it doesn't intigrate with Baker's (Midwest name for Kroger, and it's supposed to work with Kroger). The idea, if you're not familiar, is eMeals creates a meal plan and you choose which recipes you want. They generate a shopping list which in some areas you can import to your local grocery store and get pickup or delivery.

I did make a couple swaps because of what I had on hand. The recipe below is my version. Enjoy!

In case you’re new here, t = teaspoon, T = Tablespoon. I use milliliters, not ounces for cocktails; if I measure by weight, I’ll try to include both grams and ounces. Photos are at the bottom!

Strawberry Cheesecake Fat Bombs

Ingredients

8 oz package cream cheese, softened

1/2 cup coconut oil

1/4 cup keto sweetener of choice (I used Stevia in the Raw)

1 T lemon juice

1/2-3/4 cup fresh strawberries, cut roughly into quarters, depending on size

Method

Soften cream cheese, if you're like me and never prep these things. Place in microwave safe bowl and zap for 30 seconds or so, until soft enough to stir.

Add cream cheese to stand mixer bowl and mix on medium-low until it's smooth.

Melt and measure coconut oil. Add to mixer. Add sweetener and lemon juice. Mix until combined.

Do a quick taste and see if you need more sweetener for your taste.

Add in strawberries and mix on low until mixed through. It's fine if some of them break up, but I still like chunks.

Line a tray or plate with waxed/freezer/parchment paper/silicone mat. Make sure it'll fit flat in your freezer!

Scoop mixture by 2-3 T onto tray. I have a 3 T cookie scoop that's perfect for this. Make sure they're not touching.

Freeze for 30-60 minutes, until firm. Move into a freezer safe container. Store in freezer and enjoy throughout the next week or two.

Best taken out of the freezer for a few minutes before eating.