Low Carb Strawberry Bombs

Ingredients

  • 2 cups almond flour or coconut flour (for low-carb option)
  • 1 egg
  • 1/4 cup erythritol or another low-carb sweetener
  • Pinch of salt
  • 2 1/4 teaspoons dry yeast
  • 3/5 cup warm almond milk or any low-carb milk
  • 1/4 cup softened butter (or coconut oil for dairy-free option)
  • 1 cup heavy whipping cream or coconut cream (for filling)
  • 1 cup chopped strawberries (adjust for net carbs)
  • Powdered erythritol for dusting (optional)

Directions

  1. Activate Yeast: In a medium bowl, combine erythritol, yeast, and warm almond milk. Stir to dissolve and let sit for 5-10 minutes until frothy.
  2. Mix Dough: Whisk in the egg. Add almond flour and salt, and start to mix the dough with a spatula. Then continue to knead it with your hands until you get an elastic dough.
  3. Incorporate Butter: Add softened butter and continue to knead until the butter is fully incorporated into the dough. Form a ball from the dough, cover with a kitchen cloth or plastic wrap, and allow it to rise for about 1 hour.
  4. Divide and Rest: Divide the dough into 8 parts and roll each into a ball. Cover and let sit for 30 minutes. Flatten each ball slightly and roll it again into a ball. Cover and let sit for another 30 minutes.
  5. Fry: Heat oil in a deep skillet over medium heat. Fry the balls in hot oil on low for 2-3 minutes on each side until golden brown. Transfer to a paper towel-lined plate to drain excess oil.
  6. Prepare Filling: Whip the heavy cream until stiff peaks form. Add a sweetener if desired. Fold in the chopped strawberries.
  7. Assemble Bombs: Let the fried dough balls cool slightly, then cut them in half lengthwise like a burger bun. Top one half with the whipped cream and strawberry mixture, close with the other half, sprinkle with powdered erythritol, and serve.

Tips

  • Sweetener: Adjust the amount of erythritol to taste. You can use a blend of sweeteners if you prefer.
  • Flour: If using coconut flour, note that it absorbs more liquid than almond flour, so you may need to adjust the quantity and liquid content.
  • Dairy-Free: Use coconut milk and coconut cream to keep it dairy-free.
  • Freshness: Serve immediately or store in the fridge and consume within 1-2 days.

Nutritional Information (Approximate per serving, 1 bomb)

  • Calories: 150-200 kcal
  • Total Fat: 15g
  • Saturated Fat: 7g
  • Cholesterol: 35mg
  • Sodium: 60mg
  • Total Carbohydrate: 4-6g (net carbs)
  • Dietary Fiber: 2-3g
  • Sugars: 1g
  • Protein: 4g

These low-carb Strawberry Bombs offer a delightful treat that’s friendly for those following a ketogenic or low-carb diet. Enjoy the fresh, creamy filling with a slightly crispy outer shell, perfect for satisfying your sweet tooth!

Ingredients

  • 2 cups almond flour or coconut flour (for low-carb option)
  • 1 egg
  • 1/4 cup erythritol or another low-carb sweetener
  • Pinch of salt
  • 2 1/4 teaspoons dry yeast
  • 3/5 cup warm almond milk or any low-carb milk
  • 1/4 cup softened butter (or coconut oil for dairy-free option)
  • 1 cup heavy whipping cream or coconut cream (for filling)
  • 1 cup chopped strawberries (adjust for net carbs)
  • Powdered erythritol for dusting (optional)

Directions

  1. Activate Yeast: In a medium bowl, combine erythritol, yeast, and warm almond milk. Stir to dissolve and let sit for 5-10 minutes until frothy.
  2. Mix Dough: Whisk in the egg. Add almond flour and salt, and start to mix the dough with a spatula. Then continue to knead it with your hands until you get an elastic dough.
  3. Incorporate Butter: Add softened butter and continue to knead until the butter is fully incorporated into the dough. Form a ball from the dough, cover with a kitchen cloth or plastic wrap, and allow it to rise for about 1 hour.
  4. Divide and Rest: Divide the dough into 8 parts and roll each into a ball. Cover and let sit for 30 minutes. Flatten each ball slightly and roll it again into a ball. Cover and let sit for another 30 minutes.
  5. Fry: Heat oil in a deep skillet over medium heat. Fry the balls in hot oil on low for 2-3 minutes on each side until golden brown. Transfer to a paper towel-lined plate to drain excess oil.
  6. Prepare Filling: Whip the heavy cream until stiff peaks form. Add a sweetener if desired. Fold in the chopped strawberries.
  7. Assemble Bombs: Let the fried dough balls cool slightly, then cut them in half lengthwise like a burger bun. Top one half with the whipped cream and strawberry mixture, close with the other half, sprinkle with powdered erythritol, and serve.

Tips

  • Sweetener: Adjust the amount of erythritol to taste. You can use a blend of sweeteners if you prefer.
  • Flour: If using coconut flour, note that it absorbs more liquid than almond flour, so you may need to adjust the quantity and liquid content.
  • Dairy-Free: Use coconut milk and coconut cream to keep it dairy-free.
  • Freshness: Serve immediately or store in the fridge and consume within 1-2 days.

Nutritional Information (Approximate per serving, 1 bomb)

  • Calories: 150-200 kcal
  • Total Fat: 15g
  • Saturated Fat: 7g
  • Cholesterol: 35mg
  • Sodium: 60mg
  • Total Carbohydrate: 4-6g (net carbs)
  • Dietary Fiber: 2-3g
  • Sugars: 1g
  • Protein: 4g

These low-carb Strawberry Bombs offer a delightful treat that’s friendly for those following a ketogenic or low-carb diet. Enjoy the fresh, creamy filling with a slightly crispy outer shell, perfect for satisfying your sweet tooth!