Strawberry Bombs are a delightful dessert that combines fresh strawberries with a creamy filling, often made from ingredients like cream cheese, whipped cream, or even mascarpone. They’re perfect for a sweet treat, especially during the warmer months when strawberries are in season.
The strawberries are typically hollowed out and filled with the creamy mixture, then chilled to enhance the flavors. They make for a fun and visually appealing dessert that’s great for gatherings or just a delicious snack at home!
Ingredients
½ stick soft butter (2 oz/57 g)
½ cup low carb sugar (Swerve Granulated or Lakanto Classic)
4 large eggs (cold) (one more egg if not using baking powder)
1 cup whole milk ricotta cheese (cold) (250 g)
1 ½ tablespoon fresh lemon juice
1 teaspoon lemon zest (zest from one lemon)
1 teaspoon vanilla extract
Dry Ingredients:
1 cup almond flour (whisk before measuring)
4 tablespoon coconut flour* (whisk before measuring)
2 teaspoon baking powder** (see directions for version without baking powder)
¼ teaspoon salt
Preparation
Pre-heat oven to 325 degrees F. Cut a piece of parchment to fit the inside bottom of an 8 x 2 inch round pan. Spray or butter the pan and add the parchment. Measure the dry ingredients into a small bowl and whisk to remove any lumps.
Method:
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Nana used to make this every Sunday before church. Still my fave!
