Ingredients:
- 1 lb fresh strawberries (about 20 large strawberries)
- 8 oz cream cheese, softened
- 1/4 cup powdered erythritol (or preferred keto sweetener)
- 1/2 tsp vanilla extract
- 1/4 tsp lemon zest (optional, for added flavor)
- 1/4 cup crushed keto-friendly graham crackers or almond flour (optional for texture)
- Sugar-free dark chocolate chips (optional for drizzling)
Instructions:
- Prepare the Strawberries: Wash and dry the strawberries. Cut off the stems and hollow out the center using a small paring knife or a melon baller. Set the prepared strawberries aside.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, powdered erythritol, vanilla extract, and lemon zest (if using) until smooth and creamy.
- Fill the Strawberries: Transfer the cheesecake filling into a piping bag or a ziplock bag with the corner snipped off. Pipe the filling into each hollowed-out strawberry until it is slightly overfilled and has a nice dome shape.
- Optional Toppings:
- Keto Graham Crumbs: If using crushed keto-friendly graham crackers or almond flour, dip the tops of the filled strawberries in the crumbs for added texture.
- Chocolate Drizzle: Melt sugar-free dark chocolate chips in the microwave in 20-second intervals until smooth. Drizzle the melted chocolate over the stuffed strawberries for a decorative touch.
- Chill and Serve: Place the stuffed strawberries on a serving tray and refrigerate for about 30 minutes to allow the cheesecake filling to firm up.
Enjoy these refreshing, creamy, and low-carb cheesecake stuffed strawberries as a perfect keto dessert or snack!
