Cheesecake-Stuffed Strawberries with Keto Whipped Cream
Fresh strawberries filled with a creamy, sugar-free cheesecake filling and topped with a dollop of keto whipped cream, a perfect bite-sized dessert. This American-inspired keto recipe (sugar-free), ready in about 20 minutes, layers strawberries, cream cheese, erythritol into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 50 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 medium (about 1 lb / 450g) strawberries
- 4 oz (113g) softened cream cheese
- 1 tbsp erythritol
- 1/2 tsp vanilla extract
- 1/2 cup (120ml) heavy cream
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Using a paring knife, slice each of the 12 strawberries in half lengthwise, then carefully scoop out the center with a small spoon to create a cavity, leaving a small base.
- Step 2: In a medium bowl, beat 4 oz softened cream cheese, 1 tbsp erythritol, and 1/2 tsp vanilla extract until smooth and creamy, about 1 minute.
- Step 3: Fill each strawberry half with 1 teaspoon of the cream cheese mixture, then top with a dollop of 1/2 cup heavy cream that has been whipped to soft peaks (whipped for 2-3 minutes using an electric mixer).
