I received free coconut butter and coconut oil from one of my favorite companies, Artisana Organics, and knew I needed to put both of these ingredients to use, FAST. I LOVE their coconut butter SO MUCH. Creamy, coconutty, and oh so delicious!
I prefer to use Artisana’s coconut butter in my fat bomb recipes, and, well, let’s be real, I also just eat it straight out of the jar prettttyyyy (read: very) regularly. Their products are verified non-GMO, certified organic, and certified C.L.E.A.N. and R.A.W.! Does it get any better than that?!
Now that berries are in-season and don’t cost a million dollars for a pint that’s gonna rot in 12 seconds, I have been stocking up, especially since frozen berries have been on sale!
Strawberries And Cream Fat Bombs on a Keto/Low-Carb Diet
If you follow a ketogenic (keto) or low-carb diet, you know that most fruit is too high in carbs and sugar to regularly snack on. That’s why Strawberries & Cream Fat Bombs are such a beautiful, beautiful thing. Eat just one and your craving for fruit will disappear, you won’t spike your blood sugar, and you’ll get in lots of healthy fats!
I especially love these Strawberries & Cream Fat Bombs when I’ve broken my fast, had a meal, and want a small snack before I begin to fast again. I’m rather new to fasting and am currently 16:8 intermittently fasting (16 hours of fasting, 8 hours of feeding). I LOVE the way fasting makes me feel when I’m in ketosis. It’s pretty remarkable how much more focused I feel and how significantly my desire to snack on high-carb foods alllllllllll day has decreased. That’s particularly why I love fat bombs, they are a delicious treat to look forward to, yet they don’t lead me to the refrigerator, the pantry, the cupboards, etc. a million times directly after eating one!
These fat bombs are full of healthy fats, a moderate amount of protein, and come in at 4.9g net carbs per serving (and even less net carbs if you decide to make them smaller!).
If you’re looking for more of my fat bomb recipes, you can find them here!
Nutrition Info of Strawberries And Cream Fat Bombs
You can find a nutrition label including macros of this recipe near the ingredients and directions of the recipe below.
(As a note, I like to make my fat bombs rather large. You can half the recipe and make them much smaller than I did, which will result in half the calories, net carbs, etc. If you have any questions on this, please don’t hesitate to leave a comment below!)
Diets Strawberries and Cream Fat Bombs Are Compliant With
This recipe is keto, low-carb, paleo, gluten-free, grain-free, dairy-free, vegetarian, vegan, and refined-sugar-free.
More Fat Bomb Recipes To Try
Lemon Bar Fat Bombs
Dark Chocolate Raspberry Bark
Fudge Fat Bombs
Blueberry Bliss Fat Bombs
Key Lime Pie Fat Bombs
PBJ Fat Bombs
Pumpkin Spice Fat Bombs
Berries & Cream Fat Bombs
Dark Chocolate Peppermint Patty Fat Bombs
Chocolate Chip Cookie Dough Fat Bombs
Cinnamon Roll Fat Bombs
No-Bake Chocolate Chip Almond Butter Fat Bomb Bars
French Toast Fat Bombs
Sea Salt Dark Chocolate Almond Cluster Fat Bombs
Chocolate Bar Fat Bombs
Powdered Donut Hole Fat Bombs
You can find all Real Balanced fat bomb recipes here!
ORDER YOUR COPY OF “FAT BOMB FAVORITES”
Looking for more free recipes?
These Strawberries & Cream Fat Bombs are a delicious vegan keto dessert option! This recipe is keto, low-carb, paleo, gluten-free, grain-free, dairy-free, vegetarian, vegan, and refined-sugar-free
- In a microwave-safe bowl, microwave frozen strawberries until just thawed, about 45 seconds, depending on wattage strength of microwave.
- Combine all ingredients in food processor and blend until well-combined.
- Transfer mixture to medium-sized bowl and place in freezer for 20-30 minutes to cool (they may take slightly longer to cool if you chose to boil the cashews rather than soak).
- Remove mixture from freezer and form into balls.
- Place balls in freezer for 25 minutes to harden. I recommend putting them on a cookie sheet or plate lined with parchment paper to avoid the bottoms sticking.
- Remove from freezer once firm. Store in airtight container in freezer (allow to thaw prior to eating).
If you use a brand of stevia that is different than the one I have linked here, you may need to add more. The brand of stevia that I use in this recipe is VERY potent and a little bit goes a very long way!