Low-Carb Cheesecake-Stuffed Strawberries recipe
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Ingredients
- 1 pound whole fresh strawberries ½ (8 ounce) package cream cheese, softened ¼ cup heavy cream ⅓ cup powdered erythritol sweetener 1 teaspoon vanilla extract
Nutrition Info
- 125.7 caloriescarbohydrate: 17.5 gcholesterol: 34.1 mgfat: 10.4 gfiber: 1.5 gprotein: 2.1 gsaturatedFat: 6.4 gservingSize: -sodium: 59.8 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Low-Carb Cheesecake-Stuffed Strawberries
Directions
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Core the strawberries with a paring knife.
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 1 hour or up to 2 days.