Keto Cheesecake Stuffed Strawberries
These cheesecake stuffed strawberries are a fun, bite-sized treat that feels fancy but is surprisingly simple. Low carb and keto friendly, they are perfect for any occasion.
Ingredients
- 1 lb Large Fresh Strawberries (about 20)
- 8 oz Cream Cheese, softened
- 1/4 cup Powdered Erythritol
- 1 tsp Vanilla Extract
- 1/4 cup Heavy Cream
- 2 tbsp Sugar-Free Chocolate Chips, melted (for drizzle)
Equipment
- piping bag
- star tip
- electric mixer
- melon baller
Instructions
- Wash the strawberries and pat them completely dry. Cut off the tops and use a small spoon or melon baller to hollow out the centers, creating a well big enough to hold the filling.
- In a medium bowl, beat the cream cheese with an electric mixer until smooth and fluffy, about 1 minute. Add the powdered erythritol and vanilla extract and beat until well combined.
- Add the heavy cream and continue beating on medium-high speed until the filling is light, thick, and holds its shape, about 2 minutes.
- Transfer the cheesecake filling to a piping bag fitted with a star tip, or use a zip-top bag with one corner snipped off. Pipe the filling generously into each hollowed strawberry.
- Drizzle the melted sugar-free chocolate over the stuffed strawberries in a zigzag pattern.
- Place the strawberries on a tray and refrigerate for at least 30 minutes to let the filling set before serving.
Nutrition
Serving: 1servingCalories: 53kcalCarbohydrates: 2gProtein: 1gFat: 5g
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