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Guest Post: Strawberry Cheesecake Fat Bombs

August 20, 2014 By elviira 224 Comments

Strawberry Cheesecake Fat Bombs

It’s a historic moment on my blog: Martina from KetoDietApp has written my first ever guest post. She is a real guru in developing low-carb paleo-friendly recipes and sharing information about healthy eating and living. Now, she has created something really delicious for you! Martina, the stage is yours:

If you follow a ketogenic diet plan, you probably know that the main source of energy should come from fat. Fat bombs are easy snacks high in healthy fats and very low in carbs and protein. They are great for those who find it difficult to include more healthy fats in their diet.

I’ve made many recipes for fat bombs over the last few months. I love using them as quick snacks on my “active” days when I exercise. Fat bombs are also ideal for the fat fast!

These taste just like strawberry cheesecake ice-cream and have a very creamy texture. If you are dairy intolerant, try coconut milk instead of cream cheese and coconut oil instead of butter. Although I haven’t tried this dairy-free version, I’m sure that creamed coconut milk and coconut oil works equally well.



Strawberry Cheesecake Fat Bombs

 

Tips for making the fat bombs

Place the cream cheese and butter cut into small pieces in to a mixing bowl. Leave at room temperature for 30–60 minutes until softened. Make sure the butter is softened, otherwise it will be difficult to mix and achieve a smooth texture. Do not microwave the butter – the mixture needs to stay firm.

Preparing the Strawberry Cheesecake Fat Bombs

 

Meanwhile, wash the strawberries and remove the green parts. Place them into a bowl and mash using a fork or place in a blender for a smooth texture.

Preparing the Strawberry Cheesecake Fat Bombs

 

Add the powdered erythritol (or stevia), vanilla extract and mix well. Before you mix the strawberries with the remaining ingredients, make sure they have reached room temperature.

Preparing the Strawberry Cheesecake Fat Bombs

 

Add to the bowl with softened butter and cream cheese.

Preparing the Strawberry Cheesecake Fat Bombs

 

Use a hand whisk or food processor and mix until well combined.

Preparing the Strawberry Cheesecake Fat Bombs

 

Spoon the mixture into small muffin silicon molds or candy molds. Place in the freezer for about 2 hours or until set.

Preparing the Strawberry Cheesecake Fat Bombs

 

When done, unmold the fat bombs and place into a container. Keep in the freezer and enjoy any time!

Preparing the Strawberry Cheesecake Fat Bombs

 

Print
Strawberry Cheesecake Fat Bombs

Author: Martina Slajerova

  • 1/2 cup = 120 ml = 2.5 oz = 70 g strawberries, fresh or frozen
  • 3/4 cup = 180 ml = 5.3 oz = 150 g cream cheese, softened
  • 1/4 cup = 60 ml = 2 oz = 60 g butter or coconut oil, softened
  • 2 tablespoons = 0.7 oz = 20 g powdered erythritol OR 10–15 drops liquid stevia
  • 1 vanilla bean OR 1/2–1 tablespoon vanilla extract
  1. Place the cream cheese and butter (or coconut oil) cut into small pieces in to a mixing bowl. Leave at room temperature for 30–60 minutes until softened. Make sure the butter is softened, otherwise it will be difficult to mix and achieve a smooth texture. Do not microwave the butter – the mixture needs to stay firm.
  2. Meanwhile, wash the strawberries and remove the green parts. Place them into a bowl and mash using a fork or place in a blender for a smooth texture.
  3. Add the powdered erythritol (or stevia), vanilla extract and mix well. Before you mix the strawberries with the remaining ingredients, make sure they have reached room temperature.
  4. Add to the bowl with softened butter and cream cheese.
  5. Use a hand whisk or food processor and mix until well combined.
  6. Spoon the mixture into small muffin silicon molds or candy molds. Place in the freezer for about 2 hours or until set.
  7. When done, unmold the fat bombs and place into a container. Keep in the freezer and enjoy any time!
4.5.2.16
https://www.lowcarbsosimple.com/guest-post-strawberry-cheesecake-fat-bombs/
Images, text and recipe fully copyrighted by Low-Carb, So Simple


Recipe details:

Hands-on time: 15 minutes
Overall time: 2–3 hours
Servings: 12
Nutrition facts (per serving):

Total carbs: 0.99 g
Fiber: 0.14 g
Net carbs: 0.85 g
Protein: 0.96 g
Fat: 7.4 g
Energy: 67 kcal

Macronutrient ratio:
4.6% calories from carbs, 5.2% calories from protein, 90.2 % calories from fat

 

About Me

Martina Profile Photo

Hi everybody! My name is Martina and I live in the UK. I love food, science, photography and creating new recipes. I am a firm believer of low-carb living and regular exercise. As a science geek, I base my views on valid research and I have first-hand experience of what it is to be on a low-carb diet. Both are reflected on my blog, in my apps and book.

I started eating low-carb in 2011, shortly after I was diagnosed with Hashimoto’s hypothyroidism. Since then, I‘ve been trying to figure out what works best for me and discovered some of the great benefits of low-carb eating. Following a low-carb, paleo-friendly diet plan helps me maintain a healthy weight while eating real food. I believe that true paleo is great, however if your goal is to lose weight, paleo is often not enough.

My mission is to help you reach your goals, whether it’s your dream weight or simply eating healthy food. Come and say hi on my blog!

About my apps and book: www.KetoDietApp.com
KetoDiet Blog: www.KetoDietApp.com/blog
Facebook: www.facebook.com/KetodietApp
Pinterest: www.Pinterest.com/KetodietApp/
Google+: www.plus.google.com/+MartinaSlajerova
Instagram: www.instagram.com/Ketodiet_App

 

Related posts:

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Filed Under: Desserts, Fruits, Berries & Jams, Ice Creams & Frozen Treats Tagged With: berry, carbs under 5, dessert, fat bomb, snack

Previous Post: « 3-ingredient 5-minute Ice Cream for 2
Next Post: Totally Terrific Toasted Pecan Butter »

Reader Interactions

Comments

  1. TA

    January 2, 2019 at 03:20

    These are my favorite fat bomb now. Thanks so much for the recipe.

    Reply
  2. Bobbie

    December 15, 2018 at 07:29

    Could I use powdered swerve? If so would the amount be the same?

    Reply
    • elviira

      December 15, 2018 at 07:39

      Yes, the recipe actually uses Confectioner’s Style Swerve.

      Reply
  3. Audrey

    November 12, 2018 at 04:20

    I just made them with frozen mixed berries I had in my freezer. I spooned the mixture into an ice cube tray, then licked the mixing bowl because it was so incredibly yummy. They came out so delicious! Thank you for this great recipe!

    Reply
  4. Melinda

    August 11, 2018 at 01:17

    I’m about to make these now. I’m using Kerrygold brand butter. Do they taste bette with salted or unsalted butter?

    Reply
    • elviira

      August 11, 2018 at 06:25

      I would use unsalted butter and add a tiny pinch of salt if needed to round the flavors.

      Reply
  5. Evelin Kumbalek

    August 6, 2018 at 04:16

    Great receipt… I am new to keto and needed something as a backup if needed 🙂
    I used swerve sweetener. I don’t like stevia.

    Reply
  6. DT

    August 4, 2018 at 08:07

    I’ve seen the nutritional facts but it doesn’t list the calories. Anyone know the calories?

    Reply
    • elviira

      August 4, 2018 at 08:26

      The nutrition facts state: Energy: 67 kcal

      Reply
      • sandy

        August 4, 2018 at 16:27

        Is it ok to use unsalted butter?

        Reply
        • elviira

          August 4, 2018 at 16:35

          Absolutely 🙂

          Reply
    • Lois

      April 24, 2020 at 23:38

      135 ca

      Reply
  7. Barbara

    June 30, 2018 at 22:37

    What a treat! I followed the recipe exactly and they are delicious 🙂

    Reply
  8. NewtoKeto

    May 27, 2018 at 11:02

    Thank you for this amazing recipe! I made them tonight and they are delicious! I do not own silicon or candy molds so I used my melon baller scooper and scooped them out onto a parchment lined cookie sheet and put them in the freezer, it worked perfectly! It made 16 bombs for me. Due to my personal taste, I used 1tbsp of stevia because that is what I had on hand. I plan on making these again using blueberries, or blackberries, or even raspberries! This is my first ever fat bomb and I am loving them!

    Reply
  9. TheaMaria

    May 19, 2018 at 20:40

    These are delicious, thanks for the recipe! (I used refined coconut oil and 1 tsp of double-strength vanilla extract.)

    Reply
  10. Alicia

    May 10, 2018 at 15:25

    Holy cow these are too good!
    Question though… it a half cup of mashed strawberries or whole then mash them? I want to make sure im not adding extra carbs.

    Reply
    • elviira

      May 10, 2018 at 18:32

      1/2 cup whole strawberries, then mash them.

      Reply
  11. TinaB

    May 1, 2018 at 09:45

    Love the sound of these… Had my hubby go grab me the supplies I needed to make them… Tomorrow gonna try one batch exact, one with strawberries and lemon extract and the third removing the strawberries, adding a little half & half, some FINELY ground flaxseed meal and psyllium husks and some PB2 & cocoa to aim for a more meal replacement like option… Fingers crossed!

    Reply
    • Josie

      June 6, 2018 at 20:52

      How did those variations work out for you?

      Reply
  12. Michelle

    April 16, 2018 at 00:16

    They were amazing! Thank you for taking the time to post the recipe!

    Reply
  13. Jared

    April 10, 2018 at 04:12

    I am new to Keto and was having some trouble getting enough fat. I looked at quite a few “fat bombs” and this one sounded good. I was not disappointed and will be making them again.

    Thanks!!

    Reply
    • elviira

      April 10, 2018 at 06:53

      So great to hear! You’re welcome!

      Reply
  14. Mtran

    March 16, 2018 at 19:42

    Instead of using stevia, would using honey or agrave syrup be ok?

    Reply
    • elviira

      March 16, 2018 at 21:06

      Yes, they should work, too, but the carb count will be naturally higher.

      Reply
  15. Diane

    March 10, 2018 at 19:55

    Our favorite go to sweet. Keep a bag of these in the freezer at all times, when we need that extra fat or sweet fix. Super easy to make!

    Reply
  16. Danika

    March 8, 2018 at 02:00

    Can i use splenda in this? If so, how much?

    Reply
    • elviira

      March 8, 2018 at 07:23

      Sure, Splenda should work, too. It’s better to adjust the amount to your liking.

      Reply
  17. Vivian

    March 2, 2018 at 22:14

    A-MAZING!!

    Reply
  18. Bonnita Allen

    February 17, 2018 at 10:14

    So this was my first keto recipe that I’ve ever made. I made a triple batch (who wouldn’t love these?) changing the liquid stevia and vanilla to vanilla flavored liquid stevia since it’s all I have on hand. Then instead of trying to make them as beautiful as the pics I cheated and used reusable 2oz souffle cups with lids….and I put 1.5 servings since I knew I’d want more. So amazing!! So my question is can I use the same recipe except switch strawberries for something else? Like Chocodant or sf peanut butter?

    Reply
  19. Abby

    February 17, 2018 at 04:56

    These were delicious!!

    Reply
  20. Barbara

    February 10, 2018 at 22:23

    These are so good. In fact I think they may be sinful!! 🙂
    I am on my second batch

    Reply
  21. Kayla

    January 27, 2018 at 01:11

    Has anyone used regular stevia instead of the liquid? if so did it turn out ok?

    Reply
    • Susan

      February 20, 2018 at 20:41

      I don’t have kuquud sweetner, so I used powder, turned out fine. I also jyst put it all in the muxing bowl at once, gave my blender away years ago, and ut was fine

      Reply
    • Anonymous

      April 10, 2018 at 04:08

      Yes, 1/4 of a tsp of powder is equal to about 9-12 drops….

      Reply
  22. Autumn

    January 15, 2018 at 20:20

    What tastes better butter or coconut oil

    Reply
    • elviira

      January 15, 2018 at 20:56

      Butter, if you ask my opinion! 🙂

      Reply
    • Josie

      June 6, 2018 at 20:55

      No offense to Elvira, but I like the coconut oil better! I keep the dairy in by using the cream cheese, not coconut milk.

      Reply
  23. Erica

    January 6, 2018 at 23:24

    Wow!! How are these even keto friendly?! They are absolutely delicious. I can see it being difficult to even get them to the freezer! Thank you so much for the simple recipe =).

    Reply
    • Susan

      February 11, 2018 at 01:11

      I didn’t see a recipe…

      Reply
      • Susan

        February 15, 2018 at 19:35

        T^hese turned out superb!!

        Reply
        • elviira

          February 16, 2018 at 14:57

          Wonderful!!

          Reply
          • Sarah

            February 19, 2018 at 05:54

            What are the calorie count?

          • elviira

            February 19, 2018 at 07:42

            The nutrition facts are under the recipe box when you scroll down.

  24. Ioana

    December 28, 2017 at 12:34

    I will definitely give this recipe a try. I will use coconut cream instead of cream cheese. I hope it will turn out as great as the ones in this post. Thank you

    Reply
    • Michelle

      January 23, 2018 at 22:54

      Did you try them with the coconut cream?! I’m anxious to know how they came out!

      Reply
  25. stefania

    December 7, 2017 at 07:05

    These are absolutely insanely delicious. But do yourself a favor and skip the instructions. They soild just be “throw everything into a blender.” Author makes it so uneccessarily complicated

    Reply
    • Michele

      December 29, 2017 at 00:30

      How much of each ingredient is used?

      Reply
      • elviira

        December 29, 2017 at 08:45

        Please see the recipe box!

        Reply
        • Joleen

          June 6, 2018 at 02:07

          I’ve looked at the recipe several times. How many ounces or tablespoons is each ball. I can’t even to find it.

          Reply
          • elviira

            June 6, 2018 at 06:25

            Never really calculated that, but now when I did, I got approximately 1 oz (26 g) per ball.

    • Nisie W.

      January 12, 2018 at 02:32

      I agree. I think it’s a curse of the millennial s: they over complicate.

      Reply
      • Yolande

        January 12, 2018 at 18:26

        Some people need detailed instructions. We can’t all be as ‘smart’ as you.

        Reply
        • Barbara

          February 10, 2018 at 22:15

          I agree with you Yolande

          Reply
    • Yolande

      January 12, 2018 at 18:24

      How about just saying ‘thank you’ and leaving out the snark?What have you contributed to society?

      Reply
    • Tra

      February 20, 2018 at 04:17

      I agree! That’s what I did and they came out fantastic!

      Reply
  26. Sandy Loo

    November 19, 2017 at 13:29

    Has anyone tried using sugar free strawberry jam/jelly?

    Reply
    • Lisa Lamb

      January 8, 2018 at 04:40

      Yes I have and it worked perfectly

      Reply
    • JESSICA

      May 10, 2018 at 05:08

      I just used sugar free blackberry jelly (Smuckers). Pre freeze it is delicious!!! Waiting for them to freeze now.

      Reply
      • elviira

        May 10, 2018 at 07:22

        What a great idea!

        Reply
  27. Reagan

    November 8, 2017 at 06:14

    These are amazing! I have a problem though…
    I use the My Fitness Pal app to log my meals, and when I plug this recipe in my carb count (net and total) is much higher than what you have listed. Do you have any insight as to why this would be happening?

    Thanks for all your amazing recipes!

    Reply
    • elviira

      November 8, 2017 at 08:02

      Hi Reagan, thanks for your comment! So great that the recipe appeals to you! What could affect to the different carb count are different ingredients (e.g. different brands have different carb counts), different amounts (i.e. weight) or calculating total carbs instead of net carbs. Hope this helps!

      Reply
  28. Jeff

    November 5, 2017 at 13:46

    Thanks Martina and Elviira. This is a great recipe. My family and I love these. We need to make small batches, because they don’t last long.

    Reply
  29. Tana

    October 31, 2017 at 01:24

    Has anyone made these with a non dairy cream cheese alternative?

    Reply
  30. jessica

    October 10, 2017 at 18:22

    I made it last night, and tasted too buttery. What should I do? I didn’t use coconut oil , but butter only.

    Reply
    • elviira

      October 10, 2017 at 18:33

      How about increasing the amount of cream cheese and reducing butter? That might help. For example 1/2 cup (120 ml) butter and 1/2 cup (120 ml) cream cheese might be worth trying.

      Reply
      • Kasey

        December 11, 2017 at 07:57

        I’m not sure what went wrong on mine. They came out terrible. I used coconut oil instead of the butter, and when I mixed it all together it still had small lumps that I couldn’t get rid of and I taste tested before freezing and it was terrible. Maybe they taste better frozen? I guess I’ll find that out in the morning. Lol

        Reply
        • elviira

          December 11, 2017 at 15:24

          Sorry to hear it turned out bad! Lumpy result sounds like the ingredients were not at room temperature (I’ve had that happening, too)… the lumps are really unappetizing…

          Reply
          • Traci Eaton

            May 16, 2018 at 19:04

            Some peoples room temp is much cooler than others. 72 degree F is considered room temp for cooking/ I always need to warm things over a water bath unless it is summer and hot out.

          • elviira

            May 16, 2018 at 19:16

            Good point! Our house is pretty cool (I mean the temperature!!), we have max. 64 F (unless it’s hot outside, which happens just a couple of times a year).

    • Lynn

      March 13, 2018 at 01:58

      I just made these today, I used half butter and half coconut oil turned out so yummy. Awesome recipe thank you

      Reply
      • Anonymous

        May 14, 2018 at 04:45

        I did this too! It worked out fantastic!

        Reply
  31. Leslie

    October 3, 2017 at 17:52

    I made these last night, only I accidentally bought mixed berries so I added some blueberries too. I doubled the recipe and replaced 1/3 of the cream cheese with ricotta cheese, I think it gives it a really nice texture closer to real cheesecake. I am new to using the liquid sweeteners so I was very sparing for this first batch, but I would probably make them a touch sweeter next time, just my own preference. I bought candy/ice cube molds that have 1 oz cavities, and was able to get 40 with a tiny bit left over. Is it safe to say that 2 would be a serving in the size I made? and do you know where I can find a tool to calculate my changes with the ricotta? Thanks!

    Reply
  32. Angela

    September 13, 2017 at 00:30

    My brick of Cream cheese comes in a brick that is 250 g and I would like to use it all
    Can you break down the recipe based on that measurement for me please!

    Reply
    • Anonymama

      January 31, 2018 at 20:55

      LOL And while you’re at it, would you do my homework and fold my laundry, too?

      Reply
      • Anonymous

        February 19, 2018 at 17:00

        XDDD was thinking the same like she could do that by herself 😀

        Reply
  33. Beckie

    September 10, 2017 at 02:13

    This are RIDICULOUS good!!!!!

    Reply
  34. Sarah

    August 27, 2017 at 09:15

    My boyfriend is lactose intolerant so I will be giving the lactose-free version a try soon! Thank you both for the recipe!

    Reply
    • elviira

      August 27, 2017 at 10:27

      You’re welcome! Hope your BF likes them!

      Reply
  35. Diane

    August 25, 2017 at 17:22

    Can I use paper cups instead of silicone cups or will they stick?

    Reply
    • elviira

      August 25, 2017 at 18:06

      I’m afraid they will stick.

      Reply
    • Beckie

      September 10, 2017 at 02:11

      I used paper muffin cups and they came off.

      Reply
    • Diane

      March 10, 2018 at 19:52

      I always use paper cups, never had an issue with sticking.

      Reply
  36. Garry Knesh

    August 1, 2017 at 13:55

    Great recipe.
    I doubled the recipe and used both the coconut oil(60g) and the butter(60g)………Fabulous!
    Great for filling in my macros. 🙂

    ps….My wife is not on Keto, but she absolutely loves these strawberry delights!
    Many Thanks,
    Regards,

    Reply
    • elviira

      August 1, 2017 at 14:04

      Hi Garry, so great to hear that you and your wife like these delights!

      Reply
  37. Healthy Eater

    July 19, 2017 at 15:00

    I can’t even…butter, cream cheese and sugar????? geeesh. Anyone who thinks this is healthy eating is out of their mind! Not to mention they sound really gross. Yuck.

    Reply
    • elviira

      July 19, 2017 at 15:13

      Sorry, but there is no sugar in this recipe. Butter or cream cheese is not unhealthy either…

      Reply
    • Anonymous

      July 22, 2017 at 11:53

      If you’re living a low carb/keto lifestyle, this will keep you in ketosis and thus very healthy. Not to mention you keep losing weight as well…

      Reply
    • Ella

      August 1, 2017 at 14:48

      In a ketogenic diet, saturated fats have not been found to be detrimental, so butter is ok. Nothing is wrong with the most natural, full-fat cream cheese. Erythriol and stevia are as natural as it gets, have a 0 gi and are not absorbed by the organism- perfectly healthy. If you are looking for low carb recipes, this is what you should expect. If you don’t like it, why read such recipes?
      Thank you elvira, I am trying it out right now and it looks amazing.

      Reply
      • elviira

        August 1, 2017 at 16:29

        Thank you, Ella, for your kind words!

        Reply
    • Deana

      August 20, 2017 at 19:35

      These are for a Keto Diet…if you don’t get it, don’t comment or be so rude

      Reply
      • elviira

        August 20, 2017 at 20:01

        Well said, Deana!

        Reply
    • PT

      February 13, 2018 at 19:38

      You are not keto, we on keto eat high fat low carb. Just your opinion. Please keep comments to yourself on our way of eating. I’ve lost 15# eating this way.

      Reply
      • Susan

        February 14, 2018 at 00:27

        These hit the spot. I am down 25 pounds on LCHF eating, I have had to make a couple if adjustments fir cholesterol purposes, but overall I am feeling great

        Reply
    • DT

      August 4, 2018 at 08:02

      It’s delicious!

      Reply
  38. Brogan

    June 29, 2017 at 05:25

    How many calories are in one fat bomb

    Reply
    • elviira

      June 29, 2017 at 06:29

      67 kcal (the nutrition info is under the recipe when you scroll down the page).

      Reply
      • Amber

        April 4, 2018 at 03:58

        The calories are not listed there.

        Reply
        • elviira

          April 4, 2018 at 06:44

          They are listed below the recipe box when you scroll down the page. Just above Martina’s bio.

          Reply
        • Josie

          June 6, 2018 at 21:03

          Calories are listed as Energy in kcal units.

          Reply
  39. Sarah

    June 14, 2017 at 17:18

    Can you use xylitol instead? If so is it the same amount?

    Reply
    • elviira

      June 14, 2017 at 18:01

      Hi Sarah, yes, you can, however please use powdered xylitol as xylitol crystals/granules would just feel gritty. The same amount should be ok.

      Reply
  40. Becca

    June 12, 2017 at 04:05

    With regards to using the sugar substitute, has anyone tried the Swerve brand? If so, what would be the recommended measurement to use?

    Reply
    • elviira

      June 12, 2017 at 06:49

      I usually use Confectioner’s Style Swerve for these fat bombs. 2-3 tablespoons is just right for my taste buds.

      Reply
    • Billy B.

      March 14, 2018 at 02:01

      I used swerve, I had to cut it back to 1 tablespoon instead of two. I found two tablespoons too sweet!

      Reply
  41. Shaundra

    May 2, 2017 at 01:40

    Made these today with a few tweeks and love them! I didn’t have strawberries (but will make it with them when they are in season!) so I used half the amount in blueberries that I had frozen from u-picking last year. I didn’t add any sweetener because I don’t prefer them and added some ground cinnamon and some orange extract (love the combo of blueberries, cinnamon, and citrus!). Thank you for sharing <3

    Reply
    • elviira

      May 2, 2017 at 06:10

      Thanks for trying the recipe, your tweaks sound delicious 🙂

      Reply
      • Kim.joover

        May 8, 2017 at 19:14

        I can’t stop eating them lol what’s the max??? lol

        Reply
    • Kimberly Ann

      May 26, 2017 at 18:11

      I am new to keto (like first week in), so I am excited to try these as a replacement for ice cream on our family fun night tonight! I got strawberry extract to try in place of strawberries to cut carbs even more. I plan on making a version with raspberry extract too! Has anyone tried cocoa powder? Thank you so much for this recipe! I can’t give up eating something sweet and indulgent on family nights after all 😉

      Reply
      • elviira

        May 26, 2017 at 21:11

        Hi Kimberly Ann, many thanks for your comment! Hope you’ll like the recipe! Strawberries add some bulk to the recipe, I was wondering if you have to increase the amount of cream cheese in case you use just strawberry extract… Btw, I’ve developed a recipe to chocolate cheesecake fat bomb everything (that you can use as mousse, cake, or frozen treats) hope to publish it soon… it’s a huge hit in our family!

        Reply
        • Kimberly Ann

          May 27, 2017 at 01:45

          I doubled the sweeter amount, because the extract doesn’t provide any sweetness like real fruit would. Other than that, I kept the recipe as is (with the exclusion of real fruit, and about a teaspoon of extract). I tried strawberry and raspberry extracts. I really prefer the raspberry though. The strawberry one isn’t a very strong flavor. I can’t wait to try your chocolate version when you publish it! Also, if you make two versions using different extracts, it helps to identify which is which since there is no color change haha!

          Reply
          • elviira

            May 27, 2017 at 06:05

            Great! Thanks for sharing! May I ask which brands did you use (the extracts)? I try to post the chocolate version within a couple of weeks.

          • Kimberly Ann

            May 27, 2017 at 16:31

            I live in NC so, I bought what Food Lion had – the McCormick brand for both. I will be stalking for the chocolate recipe 🙂

        • Billy B.

          March 14, 2018 at 01:41

          If you’re using strawberry extract, add 1/2 cup of heavy cream.

          Reply
  42. leigh Kennedy

    April 29, 2017 at 23:18

    Is 1 bomb a serving

    Reply
    • elviira

      April 30, 2017 at 20:50

      Yes, it is.

      Reply
      • Anonymous

        May 9, 2017 at 20:27

        Hello! Can you please tell me how many servings this should make? I’m hoping the answer is 1 – LOL

        Reply
        • elviira

          May 10, 2017 at 03:47

          Hi, it makes 12 servings (if you scroll down the page, you’ll find the information).

          Reply
  43. Vanessa

    March 21, 2017 at 02:41

    I made these yesterday and didn’t change a thing. They are very good! Creamy and satiating. Next time oli will add a little extra sweetener for my personal preference but everything else was spot on. Thank you for the recipe! I will be adding it to my LCHF recipe box.

    Reply
  44. Karen

    February 7, 2017 at 23:35

    I’m in heaven right now. Decadent little bombs. Thanks Elvira and Martina for sharing.

    Reply
  45. Noline

    January 17, 2017 at 18:45

    I love all berries and used to enjoy strawberry ice cream. This recipe sounds like the perfect replacement for strawberry ice cream. Thank you.

    Reply
  46. Sindy

    November 12, 2016 at 20:42

    So glad I found this recipe! Made them today, doubled the batch and used 20 drops od liquid stevia. Then I piped it into a mini muffin tin. Got 30 little, tasty treats! O. M. G. DELISH!

    Reply
    • elviira

      November 12, 2016 at 21:51

      Wonderful!! So great to hear you like them 🙂

      Reply
  47. Shauna

    November 2, 2016 at 16:29

    Loved this recipe when I made it last time! but I only had frozen pineapple on hand today so I used that in place of strawberries and instead of vanilla 1/4 tsp each of rum and coconut extracts to make pina colada flavor! I’m even eating it as is in its mousse-like consistency (couldn’t wait for it to freeze lol!). Delish!!

    Reply
  48. Anonymous

    October 25, 2016 at 19:49

    I made this with blackberries (because that’s what I had!) and they are fantastic! I used a mini scoop and mini muffin liners to freeze them so that I didn’t just eat all the mixture straight out of the bowl:-)

    Reply
    • elviira

      October 25, 2016 at 20:40

      Great to hear that you liked them 🙂 I bet they taste wonderful also with blackberries!

      Reply
  49. rosa

    October 21, 2016 at 05:20

    Thank you so very much for this fat bomb recipe. I’m new to keto diet and all of the fat bomb recipes I’ve come across so far have so much coconut oil, or coconut butter, or too much stevia or cocoa- I’ve just given up. This is wonderfully delicious, not heavy, and really does hit the spot. thank so much….

    Reply
  50. T.S.

    September 28, 2016 at 22:42

    Hi! Where did you purchase the small pink round silicon mold in the picture? Thank you!

    Reply
    • elviira

      September 29, 2016 at 05:10

      The brand is Freshware but they don’t seem to have the 16-cavity silicone mold anymore. However, you can find 12-cavity mold (which might be a tad too large for these fat bombs): http://amzn.to/2dbsrb3 or then this one: http://amzn.to/2d8oJCL or this one: http://amzn.to/2d8p3Sg comes close.

      Reply
  51. Kayla

    September 22, 2016 at 00:35

    Mine are in the freezer can’t wait! I measured after mashing and added an extra 1/4 c of strawberries. Also I used stevia sugar, used 3 tbl instead of 2. Spread out in a pan to be cut or scooped after freezing kinda did it all the lazy way. Did microwave butter and cream cheese just to where it was soft. Still looks good 😀

    Reply
  52. Elaina Small

    September 8, 2016 at 19:43

    i am confused. How many of these is a serving? Is the nutritional information for all 12?

    Reply
    • elviira

      September 8, 2016 at 20:35

      The nutrition facts are per serving as it says.

      Reply
  53. Shony

    August 27, 2016 at 12:09

    Just made these yesterday, cause everyone at work was having cheesecake. It definitely hit the spot. I followed most of the recipe, except for the strawberries – I too measured the strawberries after I mashed them. I plan on trying this recipe with different berries, such as raspberries and blackberries.

    Reply
  54. Jayme

    August 7, 2016 at 16:26

    Could you add protein powder to these to bump it up to be more of a meal replacement?

    Reply
    • elviira

      August 7, 2016 at 20:40

      I think it would be fine, though I think you cannot add too much.

      Reply
  55. Jill Randy

    July 5, 2016 at 23:54

    I made these today and they are the bomb! Of course I didn’t do it as written — has anyone ever? I didn’t have coconut cream, so I added an ounce of cream cheese. I also measured the 1/2 c. fresh strawberries AFTER they were blended up — figured I used 2X the strawberries called for. I reduced the powdered sweetener to 15 grams, and used 1 tsp almond extract and 1 tsp vanilla extract. But, except for that, they were exactly the same! Anyway, they are TERRIFIC and I wouldn’t have known where to start without this recipe. My nutrition info for 1 serving at 20 servings is ~ 2 net carbs, 5 fat, 1 protein, 53 calories.

    Reply
    • elviira

      July 6, 2016 at 05:48

      Thanks for your comment, Jill, and sharing your version! Great that you liked Martina’s recipe!

      Reply
  56. Jason Hutcherson

    June 26, 2016 at 02:46

    These are great just started keto diet and they worked out well. One twist I made is using what I had on hand and not a fan of stevia. I substituted an Hawaiian punch single sugar free berry flavor. Only 5cal 1g carb for the whole batch or i guess .08g each.

    Reply
    • elviira

      June 26, 2016 at 06:26

      Hi Jason, sounds perfect!

      Reply
    • TinaB

      May 1, 2018 at 09:59

      Love your idea Jason now you have me wondering how they would turn out using my crystal light liquid flavors lol… Thanks for the idea!

      Reply
  57. Sophie

    June 16, 2016 at 21:57

    Hi there,
    LOVE THESE!!! A+++ How long do these last in the freezer?
    Thanks for your help!!

    Reply
    • elviira

      June 16, 2016 at 22:19

      Thanks for your comment, Sophie! I have kept them one month in the freezer and they have been still okay.

      Reply
      • Bonnita Allen

        February 17, 2018 at 09:41

        How do they last that long? I’m afraid they won’t last a week…and I made a triple batch! lol

        Reply
  58. Deborah Schmidt

    April 16, 2016 at 12:45

    Going to make these today! I love how you give conversions for the ingredients!! Wonderful (and time consuming for you). Thank you

    Reply
  59. maychorian

    February 13, 2016 at 01:03

    I just made this recipe with some slight variation, and it was super delicious. I used European-style butter, namely Kerrygold, and dry vanilla powder instead of extract (1 tsp), and for the strawberries I put a handful of freeze-dried strawberries in a bag and powdered them with a rolling pin. (I also used half Truvia, half xylitol, which is my go-to for sweetener nowadays.) The resulting mixture had to be mashed with a fork, but it was much much thicker. After leaving in the freezer for a while, I think I’ll keep them in the fridge afterward. They’ll probably stand up at room temperature, too, at least for a while. Anyway, thanks for the recipe. Of course I licked the bowl, and it was incredible.

    Reply
    • elviira

      February 13, 2016 at 08:46

      Thanks for your comment! Sounds like a really delicious variation!

      Reply
  60. dean

    February 9, 2016 at 22:01

    im about to try this for the first time…how bad can it be with all those awesome ingredients ?!

    Reply
    • elviira

      February 10, 2016 at 06:49

      No, it won’t be bad 🙂 Just use room temperature ingredients and you cannot go wrong. I bet you’ll like it!

      Reply
  61. joanna

    February 4, 2016 at 17:09

    You mention eating real food, cream cheese is not real food. It is processed. What real food do you recommend to replace the cream cheese with? Why not use coconut oil instead of butter for your recipe also?

    Reply
    • elviira

      February 4, 2016 at 18:17

      I don’t consider the cream cheese I use too processed: it contains only milk, rennet, salt and carob bean gum (which I don’t consider harmful unlike carrageenan for example, please tell me if you have any evidence against it). In your opinion, what makes cream cheese processed?

      You can naturally make your own cream cheese to make it the healthiest possible. I think this recipe calls for cream cheese and the tangy note it gives. These are cheesecake fat bombs anyway. Btw, this is not my recipe, but Martina’s, she is one of the best low-carb/keto bloggers.

      Reply
  62. Stuart

    November 8, 2015 at 10:43

    Just made these. Mixture tastes yum. Didn’t need to let butter or cream cheese soften, a thermomix really helps, Everything into the bowl, 6 for 6 and scrape down, repeat.

    Will be carrying these in an esky so hope they stay intact and firm so I can have a fat kick

    Reply
    • elviira

      November 9, 2015 at 18:48

      Thanks, Stuart, for your comment and trying these out!

      Reply
  63. Teejay

    August 29, 2015 at 03:19

    I just made these with a mix of cream & sour cream (full fat) instead of the cream cheese and used coconut oil instead of butter. (because that’s what I had in the fridge!) You don’t get that cheesecake flavour, but they are still delicious and perfect for my niece who has cystic fibrosis and needs high fat snacks.

    Reply
    • elviira

      August 30, 2015 at 10:24

      Hi Teejay, I bet your variation was also really delicious! Great to hear that they are perfect for your niece.

      Reply
  64. Rose

    July 23, 2015 at 04:25

    Great recipe! I was wondering what is the serving size for a sitting?

    Reply
    • elviira

      July 23, 2015 at 05:21

      Hi Rose, great that you like it. You can calculate the serving size from the ingredients. Anyway, seems to be a bit under 1 oz (25 g).

      Reply
  65. Jan

    July 16, 2015 at 17:55

    I prefer to not use a sugar substitute. Would granulated regular sugar be okay and if so, how much?

    Reply
    • elviira

      July 17, 2015 at 00:55

      I’m not sure whether granulated sugar dissolves well, so powdered sugar would be better. I would recommend one tablespoon at first, then taste and add more if needed. Just please remember that the combination of fat and carbs is the worst for health.

      Reply
    • Madeleine Henderson

      May 2, 2016 at 03:57

      Sugar is far more harmful than erythritol or xylitol or stevia (all are from plants). You cannot eat such high fat AND have sugar you will gain weight like there is no tomorrow!!

      Reply
      • elviira

        May 2, 2016 at 06:10

        Absolutely! Sugar and fat is the worst combination ever!

        Reply
  66. Katie

    June 24, 2015 at 22:08

    Hi! These look absolutely amazing, and I have some super fresh strawberries that would taste out of this world in this recipe, I’m sure. I do have one question, though: how many bombs does this recipe make? I saw that you had the macro breakdown at the bottom, but wasn’t sure how many pans to have ready to get that proportion.
    Thanks!

    Reply
    • elviira

      June 24, 2015 at 22:15

      Hi Katie! If I remember correctly, my silicone mold makes some 16-17 hearts, however Martina has written 12 servings in the recipe.

      Reply
  67. Mandy Burns

    June 8, 2015 at 18:23

    Can you use coconut oil in place of the butter? Just curious if it would taste as good 🙂

    Reply
    • elviira

      June 8, 2015 at 19:54

      Hi Mandy, coconut oil should work well, too. Personally I haven’t tried it, but I know that people do use it here and like the result.

      Reply
      • Karen

        September 28, 2017 at 16:39

        I am curious. Can I make a pumpkin spice version of these by subbing pumpkin puree for the strawberries?

        Reply
        • elviira

          September 28, 2017 at 19:21

          Great idea 🙂 Never really thought that but basically that should work out pretty okay. Please let me know how they turned out if you try that!

          Reply
          • Karen J Canady

            October 27, 2017 at 16:35

            I made a pumpkin cheesecake version by subbing in pumpkin puree for the strawberries and adding pumpkin spice and they turned out yummy!

          • elviira

            October 27, 2017 at 17:03

            Wonderful! Thanks for sharing 🙂

  68. Kathi Jo

    June 8, 2015 at 06:11

    Just made these! Put everything in a big bowl right out of the fridge and put it in the microwave including the frozen strawberries. Nuked it on defrost for1 min 3 times and then mashed everything together with a fork. Formed it into crude little balls and put in freezer container with parchment paper between the layers. So easy and no clean-up!

    Reply
    • elviira

      June 8, 2015 at 08:37

      Hi and thanks for your comment! That’s a great simplified method! Did you get the mixture so smooth that the butter didn’t get lumpy but dissolved?

      Reply
      • Anonymous

        February 15, 2018 at 04:20

        Hi I made these today, absolutely delicious however mine were made with fresh strawberries and butter, been in the fridge for approximately 2 hours and they don’t seem to be setting, would the freezer be better?

        Reply
        • elviira

          February 15, 2018 at 08:17

          Hi, yes, you need to use freezer to make them set.

          Reply
    • Anonymous

      June 8, 2015 at 09:09

      Yes. Everything got smooth after the microwave.

      Reply
      • elviira

        June 8, 2015 at 09:41

        Sounds perfect! I also had to use microwave once after I had used too cold butter and the mixture got lumpy. After microwaving it was really smooth, almost liquid, and easy to spoon into the mold.

        Reply
  69. JT

    May 25, 2015 at 20:08

    What do these things taste like without butter? The creamcheese is already so fatty so what does the butter provide?

    Reply
    • elviira

      May 25, 2015 at 21:16

      Well, we are talking about low-carb high-fat diet, where 70-85% of your daily calories come from fat. Considering this, cream cheese is not very fatty. That’s why butter is used, it provides the needed fat. Hope this helps!

      Reply
  70. Lauren

    May 9, 2015 at 07:46

    Sorry if I sound uneducated.. but do you use salted or unsalted butter?

    Reply
    • elviira

      May 9, 2015 at 11:01

      Hi Lauren, thanks for your question, I think it’s very valid! I recommend unsalted butter.

      Reply
  71. Thuy Tran

    April 15, 2015 at 13:37

    Look so delicious

    Reply
    • elviira

      April 15, 2015 at 15:30

      Thank you! They are delicious!

      Reply
  72. Malainie

    April 11, 2015 at 21:21

    I doubled this recipe, because I knew I would love it. However, there was at least one tweak I will make the next time I make these. 2 Tablespoons of vanilla is way too strong. I can taste the alcohol in the fat bombs. I’ll cut it down to between 1/2 and 1 teaspoon. The resulting blend was more liquid than I thought it would be, even if allowed to warm up to refrigerator temperature, it’s more like a pudding consistency then. So you probably will want to eat them frozen. Other than that, they do taste really good!

    Reply
    • elviira

      April 11, 2015 at 22:00

      Hi Malainie, thank you for your comment! Yes, the purpose is to eat these frozen. It also very highly depends on the brand of the vanilla extract how strong the flavor actually is. Personally I use just 1 teaspoon vanilla extract (Flavorganics Organic Vanilla Extract). I actually don’t know which brand Martina has used. Maybe she can answer to that? But I’m very delighted to hear that you liked the recipe! There are several thousands of people who love these fat bombs, so welcome on board!

      Reply
  73. Anna Sparks

    April 10, 2015 at 20:41

    I just made these today and there aren’t enough good things to say about them!!! Thank you so much for the recipe.

    Reply
    • elviira

      April 10, 2015 at 21:11

      Hi Anna, so great that you liked Martina’s recipe!

      Reply
  74. ShivaD

    April 9, 2015 at 05:01

    Thanks so much for this recipe. It was awesome!! My 1st fat bombs. Can’t wait to try some other varieties.

    Reply
    • elviira

      April 9, 2015 at 06:44

      Hi ShivaD, great that you liked it! You should check Martina’s blog, she has plenty of recipes for fat bombs!

      Reply
  75. Marcelle

    April 4, 2015 at 14:48

    Thank you so much ( from Germany )
    Cant wait to make this next week!!!

    Reply
    • elviira

      April 4, 2015 at 15:44

      Hallo Marcelle, you’re welcome! Please tell me how you like them when you make them!

      Reply
      • Anonymous

        April 4, 2015 at 19:30

        Will do!

        Reply
  76. jenny lind r. timonera

    April 3, 2015 at 14:48

    want to try the simple recipe coz i was also diagnosed with hypothyroidism.Can you give some advice?

    Reply
    • elviira

      April 3, 2015 at 15:19

      Hi Jenny, I’m not a doctor so unfortunately I cannot give you medical advice. Some people say that using soy products may cause hypothyroidism, so you might want to check that out. Some people say the iodine in seaweed prevents hypothyroidism. On the other hand, according to some sources gluten could make the symptoms worse, so does lack of vitamin D3. Before you do any changes in your diet, please try to find a healthcare professional who truly understands you and is not after your money but wants to genuinely help you and seek for optimal diet and medication for you.

      Reply
  77. Nicole

    March 23, 2015 at 20:25

    These were great! Just like a paleta. Thanks for a great recipe.

    Reply
    • elviira

      March 23, 2015 at 20:28

      Hi Nicole, great that you liked them! Martina has indeed created a great recipe 🙂

      Reply
  78. Alisha

    March 22, 2015 at 19:31

    How many tablespoons or grams is a serving size for each silcone mild. Thanks.

    Reply
    • elviira

      March 22, 2015 at 21:13

      Hi Alisha, it seems that the serving size is approximately 1 oz or slightly less (25 g).

      Reply
  79. Em

    March 15, 2015 at 04:41

    I thought this recipe was excellent except for one thing – when I used powdered Stevia, the sweetness was WAY too much. I tried again using liquid Stevia extract and added it slowly to taste. I ended up using 8 drops and they came out absolutely delicious.

    I have a huge sweet tooth, so I’m surprised these were originally too sweet (and too Stevia-y) for me. Thanks for sharing this!

    Reply
  80. Jane Brown

    March 11, 2015 at 03:03

    Love it

    Reply
  81. Hannah

    January 29, 2015 at 07:35

    Hi Martina, Thank you so much for this recipe. I tried them tonight and followed each step exactly how you have laid them out, and they are the first fat bombs I have ever made. They turned out awesome and the sweetness is perfect. I was a bit worried going in as I read R’s comment first but I wanted to say that I could not disagree with her/him more. To each their own I guess but this is excellent and tastes exactly like strawberry cheesecake filling. I am so happy I found you. Thank you 🙂

    Reply
  82. Sandy

    January 21, 2015 at 15:44

    Looks good – will try this weekend. On another note – it would be great if your website had a print button that would just print the basic recipe and nutrition…without all the pictures…keeping it to one page…

    Reply
    • elviira

      January 21, 2015 at 16:41

      Hi Sandy and thanks for your comment! I try to get a proper print button, thanks for the hint! (You can delete photos from the current solution, but I admit it’s not very user-friendly.)

      Reply
  83. michelle

    November 18, 2014 at 11:34

    how about for the coconut oil? wont it change the texture since its more runny than butter?

    Reply
  84. R

    August 29, 2014 at 20:10

    I made these Strawberry Cheesecake fat yesterday. This was the first time I’ve ever made fat bombs. I followed the recipe exactly. The only difference being that I used a few less drops of liquid stevia and the liquid kind I have is English toffee flavor which to be perfectly honest has very little taste.

    Overall I found that there was a total lack of strawberry flavor with these. I don’t think the half cup amount works so next time I might use strawberry flavoring instead. I would also add in more stevia as that could have helped the taste.

    The way they turned out were rather tasteless despite using natural vanilla flavoring and the strawberries.

    Regardless thanks for the recipe Martina!

    Reply
    • elviira

      August 30, 2014 at 07:51

      Hi, and thanks for your comment. In my experience the strength of strawberry flavor highly depends on the used strawberry variety. Some are very tasteless whereas some have a very prominent taste. How about if you try a different variety next time? That might help. Strawberry flavoring is also a good idea, especially if you find a very natural flavoring. I’ve noticed that natural, unflavored stevia has the strongest taste, however it naturally depends on the brand. I use NuNaturals Clear Stevia. Hope your next try is more successful!

      Reply
    • Martina

      October 15, 2014 at 00:07

      Hi, Thanks! I guess it also depends on the strawberries. At least in my experience, there is a big difference if I use strawberries I buy in season and imported. Just a guess 🙂

      Reply
  85. Theresa Buker

    August 28, 2014 at 15:47

    Thank you for having Martina do a guest blog. Finding out more information about her and her keto calculator has proved very valuable to me. I had weight plateaued and as a result of her keto calculator I’ve been able to adjust my proteins (which were 20 g too high) and my fats which were too low. This morning standing on the scales after only a couple of days of diet adjustment have resulted in the scales dropping by 1 lb. Thank you, I knew I only had to do a little tweaking of my eating, but this has helped tremendously. Now I’m looking forward to trying even more of both your’s and her’s recipes. Good decision on your part, thank you.

    Reply
    • elviira

      August 28, 2014 at 23:31

      Hi Theresa and thank you for your comment, that’s marvelous! I highly recommend Martina’s recipes as they are rare ones which use really healthy ingredients.

      Reply
    • Martina

      October 15, 2014 at 00:08

      Thank you Theresa! so happy to hear that!

      Reply
  86. Carrie Pacini

    August 26, 2014 at 14:09

    Very pretty would be perfect for a shower.

    Reply
    • elviira

      August 26, 2014 at 16:06

      Yes, what a great idea!

      Reply
  87. Yolanda

    August 24, 2014 at 19:11

    Hello, I would love to make the Fat Bombs but I’m not sure about the cream cheese. What brand do you use and is it from grass fed milk? Regular cream cheese doesn’t seem to healthy.

    Thanks,

    Yolanda

    Reply
    • elviira

      August 24, 2014 at 19:18

      Hi Yolanda, I’m located in Finland and use local brands. Actually, I often buy organic German cream cheese from a local health food store and then regular full fat cream cheese from Lidl. That is also made in Germany. Neither contain anything else than pasteurized milk, pasteurized heavy cream, rennet and salt. I don’t think that they are made from grass-fed milk. I don’t buy for example Philly anymore because it contains carrageenan.

      Reply
  88. Jennifer Johnson

    August 24, 2014 at 03:25

    I love this recipe!

    Tip: I used a ziplock to mix all ingredients and pipe the cream into molds. Worked really well and easy cleanup!

    Reply
    • elviira

      August 24, 2014 at 06:52

      Hi Jennifer! Thanks for a great tip!

      Reply
    • Martina

      October 15, 2014 at 00:10

      Great idea! Thanks!

      Reply
    • Ceanlia

      February 11, 2015 at 16:49

      I made this today for the 1st time….
      Oh my Word!!!
      It’s Heaven!!!!
      Taste like London Strawberry Icecream …
      Thank You so much!

      I used the zipper bag to mix, mold & squeeze into mold, easy as pie!!!

      Thank You so much for this delicious idea!

      Reply
      • elviira

        February 11, 2015 at 18:10

        Hi Ceanlia, so great to hear that you liked Martina’s recipe!

        Reply
  89. Carol

    August 21, 2014 at 16:56

    What a fun treat, thanks so much for sharing this!

    Reply
    • elviira

      August 21, 2014 at 17:36

      Hi Carol and thanks for your comment! Yes, Martina has created a fun treat! My 3-year-old son cannot get enough of these!

      Reply
  90. adrienne @ whole new mom

    August 21, 2014 at 16:35

    Sounds great – but what is creamed coconut milk? We are mostly dairy free here. Thanks!

    Reply
    • elviira

      August 21, 2014 at 16:42

      Hi Adrienne, I can ask from Martina what she meant with creamed coconut milk. Personally, I would try with coconut cream.

      Reply
    • Martina

      October 15, 2014 at 00:11

      Hi Adrienne, it’s coconut milk “creamed” overnight in fridge. I this it’s the same as coconut cream.

      Reply
  91. Brian

    August 20, 2014 at 20:34

    Martina’s recipes are great! Thanks for sharing.

    Reply
    • elviira

      August 20, 2014 at 20:38

      You’re welcome, Brian! Martina indeed creates great recipes!

      Reply
      • Martina

        August 20, 2014 at 22:17

        Thank you Elviira! It was my pleasure!

        Reply
    • Martina

      August 20, 2014 at 22:17

      Thank you Brian! 🙂

      Reply

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