Low Carb Cheesecake Stuffed Strawberries
Ingredients
- 8 ounces cream cheese, softened
- A cup powdered erythritol (ex. Confectioners Swerve)
- 1 teaspoon vanilla extract
- ½ teaspoon lemon juice
- 12 strawberries
Instructions
In a large bowl, use a hand mixer to whip the cream cheese on medium, until fluffy, about 2 minutes. If it's too cold, it won't whip well. If needed, whip it and let it sit at room temperature for 15 minutes to fully soften then whip it again.
Add the erythritol, vanilla and lemon juice to the mixing bowl and whip until well combined and smooth, about 2-3 minutes.
Using a knife, carefully remove the tops from the strawberries and cut out the center, leaving room for the filling.
Place the cheesecake mixture into a piping bag with a 1M tip. If you don't have one, just fill a gallon ziplock bag and snip one of the corners with scissors to use as a piping bag. Alternatively, you can try to use a spoon but it might get messy.
Fill each strawberry until full. Feel free to garnish with low carb chocolate chips, chocolate drizzle or toasted almond flour. Refrigerate for at least 45 minutes to 1 hour to allow cheesecake to set.
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