In a mixing bowl, combine the softened cream cheese and softened butter. Beat using a hand mixer or whisk until the mixture becomes smooth, fluffy, and completely lump-free. Proper softening is essential here, as cold ingredients can lead to uneven texture. The goal is a creamy, airy base similar to cheesecake filling.

Add the powdered keto sweetener, vanilla extract, and a tiny pinch of salt if using. Continue mixing until everything is fully incorporated. Taste the mixture and adjust sweetness if necessary. Powdered sweetener works best because it dissolves smoothly without graininess.

Gently fold in the finely chopped fresh strawberries using a spatula. Stir carefully to distribute the fruit evenly while preserving the light texture. Avoid excessive mixing, which can release too much moisture from the strawberries and soften the mixture.

Spoon small portions of the mixture into silicone molds or shape into bite-sized rounds using a spoon. Transfer to the refrigerator or freezer until firm. Chilling allows the fat bombs to solidify and develop their signature dense yet creamy consistency.