In a medium mixing bowl, beat the softened cream cheese and softened butter together with a hand mixer until completely smooth and creamy, scraping down the sides of the bowl as needed.

Add the powdered keto sweetener, vanilla extract, lemon juice, and a small pinch of fine sea salt. Beat again until the mixture is well combined, fluffy, and lightly sweet. Taste and adjust the sweetness or lemon to your liking.

Pour in the heavy whipping cream and mix just until the mixture is smooth and slightly lighter in texture. If the mixture looks too soft to scoop, sprinkle in the coconut flour a little at a time, mixing between additions, until it thickens to a soft cookie dough consistency.

Gently fold the finely chopped, well-dried strawberries into the cheesecake mixture with a spatula, distributing them evenly without mashing them completely.

Cover the bowl and refrigerate the mixture for about 30 minutes, or until it is firm enough to scoop and roll without sticking excessively.

Line a baking sheet or tray with parchment paper. Use a small cookie scoop or spoon to portion the chilled mixture into small mounds, then roll each one between your palms to form smooth balls.

If desired, roll each ball in crushed freeze-dried strawberries, unsweetened shredded coconut, or finely chopped nuts to coat, then place them back on the parchment-lined tray.

Refrigerate the fat bombs until fully set, then transfer them to an airtight container. Store in the refrigerator and enjoy them chilled as a keto-friendly dessert or snack.