Step 1

Heat the strawberries in a non-sticking pot on low to medium heat.Let the strawberries simmer for approx. 10-15 minutes until most of the liquid has dissolved.Stir now and then while they simmer.This will leave you with a dark red strawberry "paste" with jam-like consistency.If you want to make sure that you cooked the strawberries long enough you can weigh them:they should weigh about half of the initial weight.

Step 2

Add the strawberries, almond flour and erythritol to a food processor and blend until everything is combined fully. The blending process will make sure that you won't have any "chunks" left.If you don't mind the chunks you can also go ahead and mix everything without blending it in a food processor!

Step 3

Transfer the strawberry fat bomb mass to a bowl and add the fat as well as the lemon juice.Stir the ingredients until you get a smooth & beautiful, pale pink mass.

Step 4

Chill in the freezer for approx. 10-15 minutes for easier forming of the balls.

Step 5

Take the mass out of the freezer and form small balls using your hands.Roll the balls in granulated erythritol.

Step 6

Chill in the fridge for approx. 1 hour before consuming them.Store them covered with plastic wrap in your fridge for approx. 2-3 days.*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.Thank you for supporting my site!