Keto Strawberry Cheesecake Toaster Strudels Recipe 🍓🧀
Ingredients:

For the Dough:

  • 2 1/2 cups almond flour
  • 1/4 cup powdered erythritol (or your preferred keto sweetener)
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, chilled and cut into small cubes
  • 1 large egg
  • 1/4 cup cold water (may not need all of it)

For the Strawberry Cheesecake Filling:

  • 1 cup fresh or frozen strawberries, diced
  • 2 tablespoons powdered erythritol
  • 1 tablespoon lemon juice
  • 4 oz cream cheese, softened
  • 1/4 cup powdered erythritol
  • 1/2 teaspoon vanilla extract

For the Icing:

  • 1/2 cup powdered erythritol
  • 2-3 tablespoons heavy cream
  • 1/2 teaspoon vanilla extract

Instructions:

Prepare the Dough:

  1. Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, powdered erythritol, and salt.
  2. Incorporate Butter: Add the chilled butter and cut it into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
  3. Add Egg: Mix in the egg until the dough starts to come together.
  4. Adjust Moisture: Gradually add cold water, a tablespoon at a time, until the dough holds together. The amount of water needed may vary, so add slowly.
  5. Chill Dough: Divide the dough into two equal portions, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Strawberry Cheesecake Filling:

  1. Cook Strawberries: In a saucepan, combine the diced strawberries, powdered erythritol, and lemon juice. Cook over medium heat until the strawberries soften and the mixture thickens slightly, about 5-7 minutes. Let cool.
  2. Blend Cream Cheese: In a separate bowl, beat the softened cream cheese, powdered erythritol, and vanilla extract until smooth.
  3. Combine: Fold the cooled strawberry mixture into the cream cheese mixture until well combined.

Assemble the Toaster Strudels:

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Roll Dough: Roll out one portion of dough between two sheets of parchment paper to about 1/8-inch thickness. Cut the dough into rectangles, about 3×4 inches.
  3. Fill Pastries: Spoon a small amount of the strawberry cheesecake filling onto the center of each rectangle, leaving a border around the edges.
  4. Top & Seal: Roll out the second portion of dough and cut it into rectangles of the same size. Place these rectangles on top of the filled rectangles. Press the edges to seal and use a fork to crimp the edges. Cut small slits on top for steam.
  5. Bake: Place the pastries on the prepared baking sheet and bake for 18-22 minutes, or until golden brown.

Prepare the Icing:

  1. Mix Icing: In a small bowl, whisk together the powdered erythritol, heavy cream, and vanilla extract until smooth and thick but pourable.

Finish and Serve:

  1. Drizzle & Enjoy: Once the pastries have cooled slightly, drizzle with the icing. Serve warm or at room temperature.

Nutritional Information (Approximate per Serving):

  • Calories: 250 kcal
  • Total Fat: 23g
    • Saturated Fat: 10g
  • Cholesterol: 55mg
  • Sodium: 170mg
  • Total Carbohydrates: 6g
    • Dietary Fiber: 3g
    • Net Carbohydrates: 3g
  • Protein: 5g

Tips and Benefits:

Perfect for Meal Prep: These strudels can be made in advance and stored in the fridge or freezer, then reheated

Low-Carb Sweetness: Using erythritol or other keto-friendly sweeteners helps maintain sweetness without spiking blood sugar levels.

Almond Flour Base: Almond flour is a low-carb alternative to regular flour, making these pastries keto-friendly while providing a nutty flavor.

Rich in Healthy Fats: This recipe is high in healthy fats, which can help keep you satiated and support ketosis.

Fiber-Rich: With the addition of almond flour, these strudels are also higher in fiber, aiding digestion and promoting gut health.

Customizable: Feel free to experiment with other keto-friendly fillings like blueberry, raspberry, or a chocolate cream cheese filling.