Have you ever wondered if fresh strawberries are OK to eat on a ketogenic diet? Whether it’s strawberry season and the strawberries at the farmers market look irresistible, or you happen to have a bag of frozen strawberries on hand, you can make a simple keto strawberry dessert that’s completely keto legal … and you only need two simple ingredients!
One of my favorite parts about low carb diets is the health benefits that come from using real food in a simple recipe like these strawberry cream fat bombs. Too many people make a keto diet too complicated with keto recipes filled with strange and expensive ingredients you’ll never use again.
Like the all too common scenario where you set out on a Pinterest search to find easy keto desserts, and perhaps you find the perfect keto cheesecake recipe. So you start to combine almond flour with the wet ingredients, but then you second guess yourself because maybe coconut flour would work better? But you just keep following this new keto recipe that promises to show you keto baking made easy, only to figure out that you were supposed to keep the dry ingredients separate. So you pull out a separate bowl … but realize it’s too late and now all you’ve got is a messy disaster of a dessert that you’ll never eat filled with ingredients you’ll never use.
Keto baking was not made easy 😫 All your latest keto baking experiment did was make your kitchen a big mess! Now you want to scrap the whole thing since you can’t figure out how people follow a keto diet with these confusing recipes you find plastered all over Pinterest … or even the recipes you paid to download from the latest keto sweet treats ebook.
That’s exactly where this easy recipe comes in – a simple keto fat bomb with only two ingredients that’s one of the best keto strawberry recipes you’ll find. While easy fat bombs with a coconut oil base are my favorite fat burning treats, keto fat bombs made with coconut butter are a close second … so let’s get to the how to’s of this delicious recipe.
Start out by lining a mini cupcake tin with mini cupcake liners. You can also use a silicone mold if that’s what you have on hand. Then blend the strawberries into a puree with a blender. I typically use strawberries from the freezer that have been partially thawed. Fresh berries that are closer to room temperature work as well.
The next step gets a little bit tricky if you’ve never worked with coconut butter before, so this might take a little more effort the first few times you make this recipe.
Melt the coconut butter, which is also sometimes called coconut manna, in a saucepan over low to medium heat. Continuously stir or mash with a whisk. Keep an eye on the coconut butter the entire time, as it cooks slowly, yet burns easily.
Once the coconut butter melts, remove from heat and stir in the pureed strawberries. I typically add the strawberries to a blender to make an easy strawberry puree for these delicious keto treats.
Blend the melted coconut butter and strawberry puree well with a whisk. Then, spoon the strawberry mixture into the mini cupcake tins in 1 tablespoon increments. Place them in the freezer until firm, which usually takes around 30 minutes. I like to store these in a Ziplock bag in the fridge, but you can choose any airtight container and keep them in the freezer or fridge, depending on how long it takes you to consume the batch.
Now that you made it to the end of this recipe, you may be wondering where’s the cup of sugar alcohol, tablespoon of monk fruit, or other sugar-free sweetener most keto dessert recipes contain? I find the best way to get better results on a keto diet with less cravings for my favorite desserts made with regular sugar is to ditch keto friendly sweeteners all together. Not only do too many sweeteners lead to more cravings, but then the recipe marketing tactics trick you by telling you to count grams of net carbs instead of total carbs.
In Keto Challenge after Keto Challenge, too many of our challengers get stuck because they’re busy following keto food marketers advice of counting net carbs instead of adding all of the grams of carbs a food contains to their daily count. These days it seems there are too many people asking the question – what are macros in keto while trying to squeeze in every net carb they can, and not enough people concerned with adding more real ingredients to their keto recipes.
While I understand not every recipe works without any extra sweetener at all, recipes like these strawberry creams that already have natural sugars are a great way for your palate to adjust to the sweetness in real foods. So instead of using a fake strawberry flavor that’s highly palatable since it’s been so heavily sweetened – just use the real thing, as nature intended.
This is among my top keto tips and tricks when it comes to better weight loss results or how to boost metabolism on keto. One of the best things about using real food to whip up new keto recipes – there are so many less chemicals and other sneaky ingredients that can lead to a blood sugar spike, which could wreak havoc on your weight loss results. You won’t have a reason to cheat yourself by having to rely on net carb count at all since you’ll be eating mostly real foods. This means your results will come more quickly without a bunch of complicated math equations.
Of course if your palette hasn’t quite adjusted to the sweetness real food provides, I’m not here to shame you for wanting a little bit of added sweetness in your recipes. You can get my free keto sweetener guide to learn which are the best sweeteners to use on a keto diet plan, while still getting the weight loss results you want!
Keep scrolling for the recipe card and nutritional information. Be sure to save this recipe to your amazing keto dessert recipes Pinterest board so next time you’re looking for a delicious way to sneak more fat into your high fat keto diet, you’ll have the perfect recipe.
If you’re looking for simple keto blueberry recipes, try this same combo – except with blueberries, in this keto blueberry cream fat bomb recipe.
And just a PS – you may find affiliate links in this blog where I make a small commission. I also do my best to link to the same resources that have helped me lose 100 pounds with a keto lifestyle – so hopefully you find this info helpful as well.
If you are new to keto (or you’re starting over) and you’re looking for an online program that shows you how to boost metabolism on keto or how to start keto again, including recipes, cooking demos, macro calculations, how to carb cycle on keto, the differences between lazy keto vs strict keto, and more – check out our free Keto Masterclass. We show you our Ready, Set, Keto! Method and how it’s helped hundreds of women bust through long standing keto plateaus and finally figure out how to keep the weight off for good.Print
Two ingredient fat bomb recipe with a natural sweetness and creamy texture.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 21 fat bombs 1x
- Category: Keto Fat Bomb Recipes
- Method: Stove top and Freezer
- Cuisine: Keto / Low Carb
- Diet: Diabetic
- 8 oz coconut butter
- 2/3 cup strawberries
- Line a mini cupcake pan with mini liners
- Blend strawberries into a puree with a blender. (I use strawberries that were frozen, but mostly thawed)
- Melt coconut butter over low-medium heat in a saucepan. Stir / mash with a whisk as it melts. Be sure to keep an eye on the coconut butter as it can burn easily.
- Remove from heat and stir in pureed strawberries. Then blend well with a whisk.
- Spoon the mixture into mini cupcake liners in 1 tablespoon increments.
- Place in the freezer until firm, approximately 30 minutes.
- Store in a ziploc bag in the freezer or fridge.
- Serving Size: Serves 21
- Calories: 79.5
- Sugar: 1.1
- Fat: 7
- Saturated Fat: 6.2
- Carbohydrates: 2.9
- Fiber: 1.7
- Protein: .8
Keywords: Two ingredient fat bombs, Keto Strawberry Recipes, Healthy Fat Bomb Recipes
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