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If you’re craving a delicious, low-carb dessert that combines the sweetness of strawberries with the richness of cheesecake, then these Keto Mini Strawberry Cheesecake Tacos are a must-try! These delightful mini tacos feature a crispy, keto-friendly taco shell filled with a creamy cheesecake filling and topped with fresh strawberries. They’re perfect for a keto-friendly treat or even a light dessert for your next gathering.
The combination of textures—crunchy taco shells, creamy filling, and juicy strawberries—makes each bite a heavenly experience. And the best part? They’re low-carb and packed with flavor, so you can indulge without the guilt! Let’s dive into how to make these delightful keto tacos.
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Why You’ll Love Keto Mini Strawberry Cheesecake Tacos
These tacos are a keto dessert lover’s dream! They combine the sweetness of fresh strawberries with the creamy decadence of cheesecake, all wrapped in a crispy shell that’s 100% keto-friendly. If you’ve been missing traditional desserts like cheesecake and tacos on your low-carb journey, these mini tacos will fill that gap beautifully. They’re easy to make, fun to assemble, and so delicious you might want to make them every week.
The fresh strawberries on top add a burst of natural sweetness, while the cheesecake filling brings that rich, tangy flavor we all love. They’re perfect for a keto snack, dessert, or even for impressing guests at a gathering. Plus, they’re bite-sized, so they’re great for portion control!
My Personal Experience
I had the best time making these Keto Mini Strawberry Cheesecake Tacos! The first time I made them, I couldn’t believe how simple and quick it was to prepare such a decadent dessert. The taco shells turned out crisp, and the cheesecake filling was just the right balance of creamy and tangy. When I topped them with those juicy, fresh strawberries, they instantly became a favorite in my household.
I’ve made these a few times now, and they never disappoint! They’re always a hit with friends and family too. The fact that they’re low-carb and keto-friendly makes them perfect for my healthy eating goals, but they also satisfy my sweet tooth. Trust me, once you try them, you’ll be hooked!
Required Equipment
- Taco Shell Mold: A taco shell mold will help shape your taco shells perfectly. You can easily create mini taco shells by baking them in the mold. This piece of equipment is so handy, especially if you’re looking for uniform and crisp taco shells every time. I personally love using a non-stick mold so the shells come out easily without sticking, and they hold their shape beautifully.
- Mixing Bowls: You’ll need a couple of mixing bowls—one for preparing the cheesecake filling and another for making the taco shell dough. A set of medium-sized mixing bowls works best because you’ll have enough space to combine the ingredients thoroughly without making a mess.
- Hand Mixer or Stand Mixer: For making the cheesecake filling, a hand mixer or stand mixer is a great tool to get that perfectly smooth and fluffy texture. It makes the mixing process so much faster, and you won’t have to worry about lumps in your filling. Plus, the electric mixer makes it much easier to beat the cream cheese and sweeteners to perfection.
- Baking Tray: When you’re ready to bake your taco shells, a baking tray is a must. I recommend lining it with parchment paper to prevent sticking, which will make cleanup easier and keep your shells intact. A tray with a rim is ideal for holding the taco shell molds steady while baking.
- Sharp Knife: You’ll need a sharp knife to slice your fresh strawberries. This ensures clean, precise cuts and makes it easier to garnish each mini taco with perfectly sliced berries.
Ingredients & Substitutions
Here’s everything you’ll need for these Keto Mini Strawberry Cheesecake Tacos, along with some substitutions in case you’re missing any ingredients!
- For the Taco Shells:
- 1 cup almond flour – This is a great base for keto taco shells, giving them a nice texture without all the carbs.
- 2 tablespoons coconut flour – A little coconut flour helps bind everything together and gives the shells structure.
- 1/4 cup shredded mozzarella cheese – This cheese gives the shells a bit of stretch and helps hold them together.
- 1 large egg – The egg binds all the ingredients together to form the dough.
- 1/4 teaspoon baking powder – This helps the taco shells puff up slightly during baking.
- 1/4 teaspoon salt – Enhances the flavors and balances out the sweetness in the filling.
- For the Cheesecake Filling:
- 8 oz cream cheese – A must for that creamy cheesecake filling. If you’re lactose intolerant, you can substitute with a dairy-free cream cheese alternative.
- 1/2 cup heavy cream – For richness. If you want a lighter version, you can substitute with coconut cream.
- 1/4 cup powdered erythritol – This is a great keto-friendly sweetener. You can use any keto-approved sweetener you prefer.
- 1 teaspoon vanilla extract – Adds that delicious cheesecake flavor.
- Pinch of salt – To balance out the sweetness.
- For the Topping:
- 1/2 cup fresh strawberries – The fresh berries add a burst of sweetness. You can substitute with raspberries or blackberries if you prefer.
How to Make Keto Mini Strawberry Cheesecake Tacos
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper.
- Prepare the taco shells: In a mixing bowl, combine the almond flour, coconut flour, mozzarella cheese, egg, baking powder, and salt. Mix until everything is well incorporated. Roll the dough into small balls, about the size of a golf ball, and flatten them into small rounds. Place them into taco shell molds or shape them by folding them into a taco shell shape on a baking tray. Bake in the oven for 10-12 minutes, or until golden and crispy.
- Make the cheesecake filling: While the taco shells bake, prepare the cheesecake filling. In a mixing bowl, beat together the cream cheese, heavy cream, powdered erythritol, vanilla extract, and a pinch of salt until smooth and fluffy.
- Assemble the tacos: Once the taco shells have cooled, carefully remove them from the mold and fill each shell with the cheesecake filling.
- Add the toppings: Top each taco with fresh strawberry slices.
Tips for this Recipe
- Be sure to let the taco shells cool completely before filling them to prevent the filling from melting.
- If you prefer a firmer filling, you can refrigerate the cheesecake filling before filling the tacos.
- For an extra touch of sweetness, drizzle a little sugar-free chocolate syrup over the top of your tacos.
Optional Additions
- Nuts: Try adding crushed almonds or walnuts for a crunchy texture.
- Chocolate Chips: If you want to indulge, sprinkle some sugar-free chocolate chips on top.
- Coconut Flakes: Shredded coconut adds a tropical twist to these tacos!
Serving Ideas
Serve these Keto Mini Strawberry Cheesecake Tacos with a side of keto-friendly whipped cream or a cup of herbal tea. They’re also perfect as a dessert for your next keto gathering!
Storage Recommendations
Store any leftover tacos in an airtight container in the fridge for up to 2 days. These tacos are best eaten fresh, but they can be refrigerated and enjoyed the next day. Reheat the taco shells by placing them in the oven at 300°F (150°C) for a few minutes to crisp them up.
Frequently Asked Questions
- Can I use frozen strawberries?
Yes, you can! Just make sure to thaw and drain them thoroughly before using. - Can I make these in advance?
Yes, you can prepare the taco shells and cheesecake filling a day ahead and assemble them when you’re ready to serve.
Nutritional Breakdown (Per Serving)
- Calories: 210
- Total Carbs: 6g
- Net Carbs: 3g
- Fat: 18g
- Protein: 5g
Keto Mini Strawberry Cheesecake Tacos Recipe
Equipment
- Taco Shell Mold
- Mixing Bowls
- Hand mixer or stand mixer
- Baking tray
- Sharp knife
Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1/4 cup shredded mozzarella cheese
- 1 large egg
- 8 oz cream cheese
- 1/2 cup heavy cream
- 1/4 cup powdered erythritol
- 1 teaspoon vanilla extract
- 1/2 cup fresh strawberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, coconut flour, mozzarella cheese, egg, baking powder, and salt. Mix thoroughly.
- Roll dough into small balls and flatten into rounds. Place in taco shell molds or fold into a taco shell shape on a tray. Bake for 10-12 minutes or until golden.
- Beat cream cheese, heavy cream, erythritol, vanilla, and salt until smooth and fluffy.
- Cool taco shells completely, then fill with the cheesecake filling.
- Top with fresh strawberry slices.
I’d love to hear how this recipe turned out for you! 😊 Be sure to follow us on Instagram and Facebook for daily keto tips and irresistible new recipes. New to keto? Take a look at our Keto Diet Plan for Beginners: A Step-by-Step Guide and kickstart your low-carb journey with confidence!
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