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Cheesecake-Stuffed Strawberries

Serves 4

Naturally sweet strawberries filled with our cream cheese filling made with healthy fats and erythritol mean you can indulge in a treat without the crash from traditional carbs and sugar and we are loving it and making these as long as strawberries are fresh and in-season!

Prep Time: 15 minutes
Cooking Time: 0 minutes

2 cups fresh strawberries
8 tablespoons plain cream cheese
1 tablespoon butter
½ teaspoon heavy whipping cream
Pinch of sea salt
1 tablespoon erythritol
Garnish: chopped walnuts


Slice the bottom tips and green tops off of each strawberry.

With a ½ teaspoon spoon (or very small round spoon), create round holes in the tops of each strawberry so that you can fill it with your cream cheese mixture.

Add cream cheese, butter, heavy whipping cream, sea salt and erythritol in a food processor and pulse until very creamy.

Transfer cream cheese mixture to a piping bag or a plastic bag with the corner tip cut off.

Fill each strawberry with the cream cheese mixture and garnish with chopped walnuts.

Serve immediately storing any leftovers in a glass container for up to 3 days.


Calories: 144
Carbs: 11
Net Carbs: 9
Protein: 3
Fat: 11