I love strawberry cheesecake and so does my family! But, sometimes there’s just not enough time to bake. Let’s face it cheesecakes are delicious but time-consuming and sometimes I want something that easier to share. Regardless of my reasons these Keto cheesecake stuffed strawberries are always a crowd pleaser. They are perfect for parties or family get-togethers, even our non-keto friends love them! But you can’t really go wrong with strawberries and cheesecake now can you?
For this recipe, I used a new sweetener. Splenda reached out to me on twitter after seeing our Creme Brulee recipe and offered to send me some samples of their new stevia-based sweetener. If you follow me much then you’re probably aware that I typically hate stevia and generally refuse to use it. However, I also believe that one should be open to trying new things so I agreed to try out their samples but nothing else was discussed. In other word’s Splenda did not sponsor this post in any way! I used their product in this recipe partially as a test (having already been impressed with their packet product in my coffee) and because I was impressed by the lack of aftertaste.
It’s no secret that stevia typically leaves an aftertaste however this blend of stevia and erythritol is surprisingly aftertaste free. At least I couldn’t detect one and my kids/husband didn’t complain about any. If you’re on the fence about stevia and looking for a sweetener that might be easier to find then you might want to give this a try!
Keto Cheesecake Stuffed Strawberries
This post may contain affiliate links. If you make a purchase after clicking one of the links I may receive a small commission at no extra cost to you.
- 8 oz Cream Cheese – 6g Net Carbs
- 1/2 Cup Splenda Naturals Stevia– 0g Net Carbs
- 1 Tsp Lemon Juice – 0.9g Net Carbs
- Shaker of True Lemon for sprinkling on top – 0g Net Carbs
- Fresh Strawberries – Approx 1g Net Carbs per medium sized berry.
Makes 25-30 Stuffed Strawberries
Filling Net Carb Total – 6.9g
Net Carb Total per stuffed strawberry (assuming 25 made) – 1.27g Net Carbs
- Allow your 8 oz of cream cheese to soften before starting. It’s much easier to mix cream cheese smoothly if you let it come to room temperature before using. If you’re stretched for time, you can also microwave it in 10-15 second intervals until softened.
- In a large mixing bowl combine all filling ingredients.
- Use a hand mixer to blend until smooth. If you don’t have a hand mixer and have softened your cream cheese like suggested then you can also do this with a fork. A hand mixer is just easier and I’m all about making baking simple!
- Cut the green off of your strawberries to create a flat bottom. I suggest doing these in groups of 5-10 to make sure you don’t run out of filling before using all your strawberries (though in my mind extra cut strawberries are fair game as a cooker’s ‘snack’).
- Place the now flat side of your strawberry on the plate and cut a cross shape into the tip. Cut close to the bottom of the strawberry but be careful not to cut all the way through. If preferred you can also core the strawberries – I just find the cross shape easier and less time-consuming.
- Place your filling in a piping bag with a large tip and pipe it into the middle of your strawberries. If you do not have a piping bag you can also use a plastic baggie with one corner snipped off, it might be a touch messier but it will work!
- Sprinkle a touch of crystalized true lemon over the top of your stuffed strawberries for an extra pop.
- Set your keto cheesecake stuffed strawberries on a platter and enjoy!