These festive little treats are creamy, fruity, and perfect for parties, holidays, or anytime you want a sweet keto-friendly bite!
Ingredients
1 block cream cheese
1 tsp vanilla extract
½ cup allulose
½ oz MCT coconut oil
Fresh strawberries
Fresh blueberries
Directions
Let the cream cheese sit out for about 2 hours until it reaches room temperature.
In a mixing bowl, combine the cream cheese, allulose, vanilla, and MCT oil. Mix until smooth and creamy.
Prep your strawberries:
Slice off the tops
Cut a small V-shaped wedge into one side to create space for the filling
Transfer the cheesecake mixture into a piping bag (or a Ziploc with the tip snipped off).
Pipe the cheesecake filling into each strawberry.
Top with a few blueberries for a pop of color and sweetness.
Chill in the refrigerator until you’re ready to serve.
Enjoy these refreshing, patriotic treats!