1. Line a small baking sheet or flat plate with parchment paper and set it aside so it is ready for scooping the fat bombs.

2. Rinse, hull, and pat the strawberries completely dry, then finely chop them into small pieces and blot away any extra juice with a paper towel.

3. In a medium mixing bowl, add the softened cream cheese and softened butter and beat with a hand mixer until very smooth and creamy with no lumps remaining.

4. Add the powdered keto sweetener, vanilla extract, lemon zest if using, and a pinch of salt to the bowl and beat again until the mixture is light, fluffy, and well combined.

5. Pour in the heavy whipping cream and beat just until it is fully incorporated and the cheesecake base looks thick and silky.

6. Sprinkle the coconut flour or almond flour over the mixture and mix on low speed or stir until it is evenly blended and the batter thickens slightly.

7. Gently fold the chopped strawberries into the cheesecake mixture with a spatula, distributing the berry pieces so you see streaks of strawberry throughout.

8. Use a small cookie scoop or spoon to portion the mixture into even mounds on the prepared parchment lined tray, shaping them into round balls if you like.

9. Place the tray in the freezer and chill the fat bombs for 1 to 2 hours, or until they are firm enough to pick up and hold their shape.

10. Once frozen, transfer the fat bombs to an airtight container or freezer bag and store them in the freezer for up to 2 months, letting each one sit at room temperature for a few minutes before enjoying.