Strawberry Creme Fat Bombs

Strawberry Creme Fat Bombs

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Strawberry Creme Fat Bombs

I dreamed up this fat bomb recipe for valentines day. I wanted a sweet treat that we could enjoy and this flavor was on my Fat Bomb Flavor Idea Board.

(Have a fat bomb flavor suggestion– comment and let me know! I'll add it to my board.)

This recipe is part of my “How To Make Fat Bomb's” series and is a dairy free fat bomb recipe.

Once you learn how to make these, you can experiment with your own flavors. Now, let's get to the recipe and then we'll talk more about subtitutions you can make.

strawberry creme fat bombs arranged on a plate


97% Fat ~ 2% Net Carb ~ 1% Protein

Strawberry Creme Fat Bombs

Strawberry Creme Fat Bombs

Fat bombs are often used when just starting a keto diet to increase healthy dietary fat. Later, ketonians often use fat bombs for a variety of reasons including for a healthy-fat energy boost. 
4.43 from 7 votes
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Course: Fat Bomb, Snack
Cuisine: Keto
Keyword: fat bomb
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 24 servings
Author: Tara Wright


  • You can use a mini-crockpot or a pan on your stove set on low for this recipe.
  • Combine the coconut oil, cashew butter, vanilla, strawberry & almond extract and stevia and heat on low temperature until melted. Whisk to combine.
  • Pour 1 Tablespoon into each mold. Carefully put nuts into each mold--pressing them down with a spoon (or your fingers) as needed.
  • Place carefully in your freezer for 20 minutes or until set. Then, remove from freezer and let sit for 5 minutes to make removing the fat bombs from the molds easier.
  • Store in an airtight container in your fridge or freezer!


Calories: 86kcal | Carbohydrates: 0g | Protein: 0g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 7mg | Fiber: 0g | Sugar: 0g | Calcium: 1mg | Iron: 0.1mg

Tips For Amazing Fat Bombs

strawberry fat bombs ingredients
  • Choose Quality Ingredients

    Fat bombs purpose is to increase our fat percentage. It can be quite a challenge to get up to 80% fat, especially during the first phase. Since Fat bombs are mostly made of fat, it is essential that we use high quality fats so that the fat bombs taste good AND are good for us! For your convenience, there's a list of recommended ingredients towards the end of this post.

  • Heat Gently

    Heat your ingredients just enough to get the coconut oil to liquefy. Turn off your heat at this point and mix in the remaining ingredients. I like to use a mini-crockpot to make fat bombs in because I'm able to heat gently and turn off the heat once the coconut oil has melted.

  • Storage: Tight & Cool

    Store your fat bombs in a tightly sealed container in a cool location. During the winter, fat bombs often sit out on our counter because we keep our home at a cool 66 degrees which is well below the melting temperature of Coconut Oil. However, in the warmer months we store these in the refrigerator. Keep them cool and in a tightly sealed container for optimum freshness and enjoyment 🙂

Fat Bomb Ingredient Substitutions

You can substitute nut butters in this recipe. Keep in mind that the carbohydrate content of nut butters vary quite a bit. Cashew butter is actually on of the higher carb options. But, there's so little of it in this recipe that it doesn't impact the final carb count very much.

Here's a few lower carb options to consider that work really well in this recipe.

Choosing Fat Bomb Molds

strawberry fat bombs in the molds

Choosing molds for your fat bombs is really fun. Look for silicone candy or chocolate molds that are approved to be used with heated material.

Think about the size of fat bomb you would like to end up with and purchase molds in that size. Some people like their fat bombs thinner, fatter, taller, wider. 🙂 There's so many different shapes and sizes to choose from!

Avoid ice molds because they are generally made with plastics that are unsafe to heat.

If you don’t have silicone candy molds, and don't want to buy anything look around your kitchen for things you can use.

Mini cupcake pans are a popular mold for people just starting out. These can be a little challenging to remove fat bombs from, especially in the colder months. To remove, let the fat bombs sit for 10-15 minutes at room temp before you attempt to take them out of the stiffer molds.

Look at all these fun molds!

Here are some search terms to try:

  • chocolate silicon molds
  • candy making molds
  • wilton candy molds

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Things Used in Strawberry Fat Bombs

Cashew Butter  (look for one with no sugar in the ingredients list)

Watkins Pure Vanilla Extract   (Make sure you choose the “pure vanilla”. We do love the taste of the “baking vanilla” but it does contain sugar & propylene glycol)

-or- Madagascar Pure Vanilla Extract by Simply Organic

Watkins Pure Almond Extract (Order Watkins Here)

-or- Organic Almond Extract

NuNaturals Vanilla Stevia or Sweetleaf Vanilla Stevia

Coconut Oil is purchased through Tropical Traditions because of their attention to quality. You can find the coconut oil we use here (referral link):


These are inexpensive and very convenient. I really like using them for fat-bombs because of the gentle heat when melting ingredients and the ability to keep things warm when I’m making layered ‘fat bombs’.

The molds I’m using are by “Chicago Metallic” but they are no longer available online. Here’s a few similar options:

Mighty Mold Assorted Shape Molds

Wilton 24-Cavity Heart Mold

Kovot Heart Shaped Silicone Molds

Note that the links in this blog are affiliate links when possible. An “affiliate link” is a way for me to earn money to help support my business. Affiliate links cost you nothing extra. They work like this: You choose to click on an affiliate link on my website and make a purchase. Depending on my relationship with that company you just purchased from–I earn either a small percentage or a fixed amount for “referring” you to the company.

I only refer you to products and brands that I have used in the past or are currently using and that I like the quality of. In some cases, products are discontinued and I find a substitution. This is usually only for kitchen gadgets but sometimes companies stop making ingredients too!

Thank you for considering using my affiliate links and helping me out 🙂

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    About the Author

    Tara Wright, CHC, MBA


    Tara is a Certified Holistic Health Coach who specializes in whole body health & wellness through holistic principles. Her passion is creating low-carb, grain-free, keto-friendly recipes and helping others learn the whole-body benefits of a ketogenic lifestyle.

    When she isn't creating recipes in the kitchen, you can find her hanging with her kids, immersed in a good book, traveling with her husband, attending various educational conferences or just relaxing with her four cats!

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