Keto Strawberry Fat Bombs

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Nutrition facts per serving

One serving = 1 fat bomb

Carbs
0.9g

Protein
1.1g

Fat
2.8g

Kcal.
34

Carbs

0.9g

Protein

1.1g

Fat

2.8g

Kcal.

34

Carbs = Net carbs

Time (min.)

Prep

Cook

Total

Prep

Cook

Total

These fruity strawberry fat bombs might not look like it but they’re super low carb and even keto-friendly with only 0.9g net carbs per ball!

If you’re a strawberry fan, this recipe is perfect for you!

This recipe may contain affiliate links. We receive a small commission for purchases made through these links. Thank you for your support! (Full disclosure)

Keto Strawberry Fat Bombs Image #2
Keto Strawberry Fat Bombs Image #1

Ingredients

g (frozen) strawberries You can use fresh or frozen strawberries.
g erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

g soft butter
g defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
 tsp lemon juice
(optional) erythritol
oz (frozen) strawberries You can use fresh or frozen strawberries.
oz erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

oz soft butter
oz defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
 tsp lemon juice
(optional) erythritol
cup (frozen) strawberries You can use fresh or frozen strawberries.
tbsp erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

tbsp soft butter
tbsp defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
 tsp lemon juice
(optional) erythritol

Step 1

Add the strawberries into a small (non-stick) pot and set the heat to medium.

Let the strawberries simmer for about 15 minutes and stir them regularly while they cook.

You know the strawberries are good once their consistency starts to resemble that of thick strawberry jam.

Step 2

Add the cooked strawberries, erythritol and almond flour into a food processor and pulse until you get a smooth mass without any strawberry chunks left.

Step 3

  g soft butter,  tsp lemon juice

  oz soft butter,  tsp lemon juice

  tbsp soft butter,  tsp lemon juice

Transfer the strawberry mass from the food processor into a middle-sized bowl and add the butter as well as the lemon juice.

Stir until you get a smooth mass.

Step 4

Place the fat bomb mass in your freezer for about 10-15 minutes.

Step 5

Take the fat bomb mass out of the freezer and form about bite-sized balls with your hands.

Step 6

 (optional) erythritol

 (optional) erythritol

 (optional) erythritol

(Optional) Roll the finished fat bombs in granulated erythritol for a bit of extra decoration.

Step 7

Place the fat bombs in your fridge and let them chill for about 30 minutes before enjoying them.

Storage

Cover the low carb strawberry fat bombs with plastic wrap or place them in an air-tight container and store them in your fridge.

We recommend consuming them within 3-4 days.

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