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Low Carb Cheesecake Stuffed Strawberries

These low carb cheesecake stuffed strawberries are a keto-friendly sweet treat for anything from midday snack to elegant dessert. 

cheesecake stuffed strawberries on a white plate

I really love enjoying strawberries on my keto diet. 

I know fruits can be controversial, but knowledge is key to understanding which foods will help you stay in ketosis and which foods might derail your diet. 

For one cup of whole strawberries (144 grams), you’re looking at only:

Calories: 47 Calories
Total Carbs: 11 grams
Fiber: 2.9 grams
Net Carbs: 8.1 grams
Protein: 1 gram
Fat: 0.4 grams

I’m more than okay with that! And my love for strawberries has lead me to create other delicious recipes like my Keto Strawberry Donuts!

What ingredients do you need to make low carb cheesecake stuffed strawberries?

It’s super simple! You’re pretty much just making a no-bake cheesecake filling and piping it inside of fresh strawberries. All you need is:

  • Strawberries 
  • Cream Cheese
  • Powdered Sweetener (I use confectioners Swerve)
  • Lemon Juice 

That’s it!

plate of cheesecake stuffed strawberries on a cutting board with a piping bag

How do you make cheesecake stuffed strawberries?

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.

keto cheesecake stuffed strawberries - step four - stuffing the strawberries with the cheesecake filling

Using a knife, carefully remove the tops from the strawberries and cut out the center, leaving room for the filling.

keto cheesecake stuffed strawberries - step two - cutting the tops off of the strawberries and scooping out the insides

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.

keto cheesecake stuffed strawberries - step three - filling a piping bag with cheesecake filling

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.

Want to take this recipe to the next level? 

A couple of great, but totally optional ways to step up these cheesecake stuffed strawberries are to:

  1. Add toasted almond flour! Toasting blanched, finely sifted almond flour in a pan for a few minutes until brown is a great way to replicate graham cracker crumbs low carb style! This can be a fun addition to your strawberries!
  2. Dip them in chocolate! Melting a low carb chocolate, like Lily’s Chocolate Chips, mixing that with coconut oil, and dipping your strawberries can add a yummy, even romantic flair to this delicious keto dessert!

Nutrition Information

As written, this recipe makes 8 strawberries. One strawberry is one serving. For one serving you’re looking at:

Calories: 69.7 Calories
Total Carbs: 7.1 Total Carbs (including erythritol)
Fiber: 0.2 grams
Sugar Alcohols: 5.3 grams
Protein: 1.2 grams
Fat: 6.7 grams

And here’s a breakdown based on the ingredients I used:

Yield: 12 Strawberries

Low Carb Cheesecake Stuffed Strawberries

Low Carb Cheesecake Stuffed Strawberries

These low carb cheesecake stuffed strawberries are a keto-friendly sweet treat for anything from midday snack to elegant dessert. 

Prep Time 1 hour
Total Time 1 hour

Ingredients

  • 8 ounces cream cheese, softened
  • 1/3 cup powdered erythritol (ex. Confectioners Swerve)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon juice
  • 12 strawberries

Instructions

  1. 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.
  2. Add the erythritol, vanilla and lemon juice to the mixing bowl and whip until well combined and smooth, about 2-3 minutes.
  3. Using a knife, carefully remove the tops from the strawberries and cut out the center, leaving room for the filling.
  4. 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.
  5. 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.

Nutrition Information:

Yield:

12 Servings

Serving Size:

1 Strawberry

Amount Per Serving: Calories: 69.7Total Fat: 6.7gCarbohydrates: 7.1gNet Carbohydrates: 1.5gFiber: .2gSugar Alcohols: 5.3gProtein: 1.2g


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