Make these delicious Low Carb Cheesecake Stuffed Strawberries for dessert or as an appetizer. Fresh and KETO friendly, this recipe super easy, has only a handful of ingredients and takes just minutes to make!
- 1 pound fresh strawberries whole
- 4 ounce cream cheese softened
- 4 tbsp heavy cream
- 1/3 cup powdered eyrthritol
- 1 tsp vanilla extract
Wash and core the strawberries.
In a small bowl, use a hand mixer to beat together cream cheese and heavy cream until smooth.
Add erythritol and vanilla. Continue beating until light and fluffy and stiff peaks form.
Transfer cream cheese mixture to a piping bag fitted with a tip. Place tip into hollowed core of strawberry and pipe a small amount of filling into each strawberry, allowing the filling to come over the top about 1 inch.
Cover and refrigerate until ready to serve or up to 2 days.
To core strawberries: After washing, use a sharp knife to cut a thin slice off the top of each strawberry. Starting about 1/8 – 1/4 of an inch from the edge, depending on size of berry, slide the knife into the strawberry at an angle to the center, until knife is halfway to bottom of strawberry. Using knife edge, cut a conical shaped center out of the strawberry to hollow it. Be careful not to cut too close to the rim. When finished, cut a thin slice off the bottom of each strawberry for a flat surface to rest on for filling.
Serving: 2strawberries | Calories: 110kcal | Carbohydrates: 3.3g | Protein: 1.6g | Fat: 10.2g | Fiber: 0.5g | Sugar: 2.3g