Strawberry Cream Cheese Fat Bombs
INGREDIENTS
6 oz Cream Cheese
4 TLBS Kerry gold Salted Butter
2 TLBS. Granular Swerve Sweetener
1 tsp. Vanilla extract
1/4 c Strawberries (can be fresh or frozen) Change it up you could use Raspberries
INSTRUCTIONS:
Let Strawberries, Cream Cheese, and Butter sit at room temperature for about an hour to soften.
Purée the strawberries using a blender or hand masher.
In a bowl, combine puréed strawberries, sweetener, and vanilla stirring until well-mixed.
In a separate bowl, microwave the cream cheese for 10-15 seconds until very soft and pliable.
Add butter and cream cheese to the bowl with the strawberry mixture. Using an electric hand mixer mix until well-combined, ideally without any clumps of cream cheese remaining.
Divide into 18 molds. I used ice cube trays. Freeze until solid, about 2 hrs.
Store in freezer.