Low-Carb Cheesecake-Stuffed Strawberries recipe

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Ingredients

1 pound whole fresh strawberries
½ (8 ounce) package cream cheese, softened
¼ cup heavy cream
⅓ cup powdered erythritol sweetener
1 teaspoon vanilla extract

Nutrition Info

125.7 calories
carbohydrate: 17.5 g
cholesterol: 34.1 mg
fat: 10.4 g
fiber: 1.5 g
protein: 2.1 g
saturatedFat: 6.4 g
servingSize: -
sodium: 59.8 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Core the strawberries with a paring knife.

  2. Combine cream cheese and heavy cream in a bowl, beat with an electric mixer until smooth. Add erythritol and vanilla extract and continue beating until light and fluffy and stiff peaks form. Transfer mixture to a piping bag fitted with a tip. Fill the core of each strawberry and about 1 inch outside the core with cream cheese filling. Place on a plate, cover, and refrigerate strawberries until filling is chilled, at least 1 hour or up to 2 days.

Recipe Yield

6 servings

Recipe Note

Fresh and keto-friendly, this recipe is super easy, has only a handful of ingredients, and takes just minutes to make! The perfect low-carb dessert!

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