Berries and spice and everything nice... that's what this keto strawberry spice fat bomb is all about. The creamy, nutty, buttery base complements the strawberry flavour which is paired with cardamom, ginger, nutmeg and a hint of rum. It's a full-spectrum palette for your palate in the form of a fat bomb.
Keto Strawberry Spice Fat Bombs Recipe
Ingredients:
- 1/3 cup unsalted butter (*or coconut oil for vegan version)
- 1/4 cup cream cheese, at room temperature (*or coconut butter for vegan version)
- 1/3 cup almond butter
- 2oz frozen strawberries, thawed and well-mashed with a fork
- 1/2 teaspoon cardamom powder
- ¼ teaspoon ground ginger
- 2 teaspoons erithrytol, powdered in a spice/coffee grinder
- 1/4 teaspoon nutmeg, (freshly grated if possible)
- Pinch of Himalayan pink sea salt
- 20 drops liquid stevia
- 1/2 teaspoon rum extract
- 1-2 drops red food colouring (*optional)
Directions:
Melt together coconut oil and almond butter either in a small sauce pan over low heat or in a microwave safe dish in 20 second bursts on high, stirring between each until fully melted.
Whisk in all the remaining ingredients until fully incorporated.
If using a silicon fat bomb mould like I do, place it on a tray. Then, using a measuring cup or bowl with a pour spout, carefully pour the melted batter into the mould. Freeze for 4 hours or overnight until set.
Remove fat bombs from mould and store in a an airtight bag or container in the freezer. Makes 15 small fat bombs (using this silicon mould).
Did you give this keto strawberry spice fat bomb recipe a try? Did you make the standard or vegan version? Whichever one you made, let me know how it went in the comments. Or if you share any pics on Instagram, please tag me so I can see your creation. Enjoy! :)
