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Low-Carb Cheesecake-Stuffed Strawberries



1 lb whole fresh strawberries

1/2 (8 oz) pkg cream cheese, softened

1/4 cup heavy cream

1/3 cup powdered erythritol sweetener

1 tsp vanilla extract


1. Core the strawberries with a paring knife.

2. Combine cream cheese and heavy cream in a bowl; beat with an electric mixer until smooth. Add erythritol and vanilla extract and continue beating until light and fluffy and stiff peaks form. Transfer mixture to a piping bag fitted with a tip. Fill the core of each strawberry and about 1 inch outside the core with cream cheese filling. Place on a plate, cover, and refrigerate strawberries until filling is chilled, at least 1hour or up to 2 days.

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