Low-Carb Cheesecake-Stuffed Strawberries
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Ingredients1 h 20 m servings 126
Original recipe yields 6 servings
- 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.
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Per Serving: 126 calories; 10.4 17.5 2.1 34 60 Full nutrition