Keto Mini Strawberry Cheesecake Tacos Recipe
These Keto Mini Strawberry Cheesecake Tacos are the perfect low-carb dessert! With a crispy shell, creamy cheesecake filling, and fresh strawberry topping, they’re both delicious and keto-friendly.
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.