Cheesecake Stuffed Strawberry
The BEST Asian Low-Carb/Keto recipe for Cheesecake Stuffed Strawberry. 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.
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 Pieces
- 6 Pieces Strawberries
- 4 oz Cream Cheese
- 2 tbsp Swerve or Monkfruit Sweetener
- 1/2 tsp Vanilla Extract
Gather all the ingredients.
Cut stems off strawberries.
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 time but off the tip of strawberry so there's a flat base for the strawberries to stand on.
Place each strawberry on a flat plate.
In a medium mixing bowl, add cream cheese, sweetener, 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 (pastry bag works too) fill the cream cheese mixture and cut one of the bottom corners off with scissors.
Fill each strawberry with the mixture, over-stuffing it a little.
Optional- place a couple stevia sweetened chocolate chips, blueberries, or your own creations on top and enjoy! Short on time? This recipe also works very well as a dip for strawberries or other keto/low carb fruits. Just serve the cheesecake mixture in a bowl and dip away.