Cheesecake Stuffed Strawberries
The BEST Asian Low-Carb/Keto recipe for Cheesecake Stuffed Strawberries. Enjoy the taste of sweet fruit dessert at only ~1g Net Carb / Piece. Step by step directions with pictures makes this recipe quick and easy.
Servings 6 Pieces
- 6-8 Strawberries Medium to Large Size
- 4 oz Cream Cheese
- 2 tbsp Swerve/Monkfruit
- 1/2 tsp Vanilla Extract
Gather all the ingredients.
Cut stems off strawberries then cut around the inside of the strawberry hollowing out slightly. If the strawberries are large enough you can also use a melon baller.
Cut off the tip of strawberry so there's a flat base for the strawberries to stand on and transfer to a flat plate
In a medium mixing bowl, add cream cheese, Swerve/Monkfruit, and vanilla extract. Using a standing or an electric handheld mixer, beat cream cheese mixture until slightly fluffy approximately 2 minutes.
Using a ziplock bag (or pastry bag), fill the cream cheese mixture and cut one of the bottom corners off with scissors.
Fill each strawberry with the cream cheese mixture and place onto serving plate. Enjoy!
Calories: 70kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 61mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 254IU | Vitamin C: 7mg | Calcium: 20mg | Iron: 1mg