Keto Cheesecake Stuffed Strawberries
Ingredients:
- 20 large strawberries, washed
- 8 ounces cream cheese, softened (use full-fat for keto)
- 1/4 cup powdered erythritol (or powdered keto-friendly sweetener of choice)
- 1/4 cup sour cream (full-fat)
- 1/2 teaspoon vanilla extract
Directions:
Prepare Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add powdered erythritol (or your chosen keto sweetener), sour cream, and vanilla extract. Beat until the mixture is creamy and smooth.
Prepare Strawberries:
- Cut the top off each strawberry to remove the green stem and leaves, creating a flat surface so the strawberries can stand upright.
- Use a sharp knife to carefully cut each strawberry in half vertically from the point down close to the base, but do not cut all the way through. This should leave the base intact.
- Make 3 additional cuts in each half, perpendicular to the first cut, to create a total of 6 “petals”. These cuts should go from the top to near the base, allowing the strawberry to fan out like a flower.
Fill the Strawberries:
- Use a small spoon or your finger to gently press down inside each strawberry half to create a small hollow for the filling.
- Transfer the cheesecake filling into a piping bag fitted with a star tip (or any desired tip).
- Pipe the cheesecake filling into the center of each strawberry, filling enough that the petals flare out and the filling is visible between the petals and on top of the strawberry.
Serve:
- Serve the keto cheesecake stuffed strawberries immediately for a fresh and delicious treat.
- For a firmer texture, chill the stuffed strawberries in the refrigerator for 1-2 hours before serving.
Nutrition Information (per stuffed strawberry):
- Calories: Approximately 45 kcal
- Total Fat: 3.5g
- Saturated Fat: 2g
- Cholesterol: 10mg
- Sodium: 30mg
- Total Carbohydrates: 2g
- Dietary Fiber: 0.5g
- Sugars: 1g
- Protein: 1g
Enjoy these delightful keto cheesecake stuffed strawberries as a low-carb dessert option!