Cheesecake and tacos might seem like an odd combination, but it works! This recipe reinvents the classic taco flavors to give a sweet twist for a cheesy, creamy, and fruity keto-friendly dessert option.
Traditional cheesecake is high in sugar and carbohydrates. We’ve replaced the sugar in this low-carb keto option with powdered erythritol but kept the creamy flavor we all know and love. Erythritol is a granulated keto sweetener that is commonly used in sugar-free sweet treats. If you don’t have any erythritol, try substituting it with stevia or xylitol.
Instead of a traditional corn taco shell, this recipe uses mozzarella to make a crispy, light shell alternative. Cheese might seem out of place in a taco shell, but the subtle taste of mozzarella works well to complement the sweet and creamy filling and tangy raspberry sauce.
The raspberry sauce really ties the whole taco together! Just a dash of lemon juice brings out the natural tart flavor of the berries and adds a zesty kick. Berries work well in keto desserts as they’re low in sugar and contain lots of vitamins, minerals, and antioxidants. If you prefer the taste of other berries, feel free to substitute in blueberries or strawberries.
You can cook the raspberries in the saucepan as long as you want based on your taste preferences. Note that the longer you cook it down, the thicker and more concentrated in taste the mixture will get.
Yields 2 servings of Keto Cheesecake Tacos
The Preparation
Mozzarella:
- 1 cup mozzarella cheese
Cheesecake Filling:
- 4 ounce cream cheese
- 2 tablespoon heavy cream
- 1 tablespoon powdered erythritol
Raspberry Sauce:
- 1/2 cup raspberries
- 2 teaspoon lemon juice
- 2 teaspoon water
- 1 tablespoon powdered erythritol
The Execution
1. Gather the ingredients together. Prep the mozzarella by shredding it if needed. Pre-heat oven to 400F.
2. On a parchment-lined baking tray, create small circles using the shredded mozzarella. Use about 1/4 cup of mozzarella per taco.
3. While the oven is heating up, place the raspberries, water, lemon juice, and erythritol in a pan over medium heat. Cook over medium heat and mush together using a fork. Once the raspberries are reduced slightly and thicken, remove them from the heat and let the mixture cool.
4. Bake the mozzarella for 6-8 minutes or until lightly browned on the edges. Let cool for 1-2 minutes until the cheese is pliable and can still be handled.
5. Drape the mozzarella tacos over wooden spoons or spatula handles (suspended with glasses) to create the shape.
6. In a bowl, use an electric mixer (or whisk) to whip the cream cheese, heavy cream, and erythritol together.
7. Assemble the tacos. Add cream cheese mixture and raspberry sauce to each mozzarella taco.
8. Serve and enjoy!
This makes a total of 2 servings of Keto Cheesecake Tacos. Each serving comes out to be 430 calories, 37.4g fat, 5.9g net carbs, and 16.7g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1.00 cup mozzarella cheese | 336 | 25 | 2.5 | 0 | 2.5 | 24.8 |
| 4.00 ounce cream cheese | 388 | 38.6 | 4.7 | 0 | 4.7 | 7 |
| 2.00 tablespoon heavy cream | 101 | 10.7 | 0.8 | 0 | 0.8 | 0.8 |
| 1.00 tablespoon powdered erythritol | 0 | 0 | 0.0 | 0 | 0.0 | 0.0 |
| 0.50 cup raspberries | 32 | 0.4 | 7.3 | 4 | 3.4 | 0.7 |
| 2.00 teaspoon lemon juice | 2 | 0 | 0.6 | 0.1 | 0.5 | 0.1 |
| 2.00 teaspoon water | 0 | 0 | 0 | 0 | 0 | 0 |
| 1.00 tablespoon powdered erythritol | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 859 | 74.7 | 15.8 | 4.1 | 11.8 | 33.4 |
| Per Serving (/2) | 430 | 37.4 | 7.9 | 2.1 | 5.9 | 16.7 |
Keto Cheesecake Tacos
Ingredients
Mozzarella Shells:
- 1 cup mozzarella cheese
Cheesecake Filling:
- 4 ounce cream cheese
- 2 tablespoon heavy cream
- 1 tablespoon powdered erythritol
Raspberry Sauce:
- ½ cup raspberries
- 2 teaspoon lemon juice
- 2 teaspoon water
- 1 tablespoon powdered erythritol
Instructions
- Gather the ingredients together. Prep the mozzarella by shredding it if needed. Pre-heat oven to 400F.
- On a parchment-lined baking tray, create small circles using the shredded mozzarella. Use about 1/4 cup of mozzarella per taco.
- While the oven is heating up, place the raspberries, water, lemon juice, and erythritol in a pan over medium heat. Cook over medium heat and mush together using a fork. Once the raspberries are reduced slightly and thicken, remove them from the heat and let the mixture cool.
- Bake the mozzarella for 6-8 minutes or until lightly browned on the edges. Let cool for 1-2 minutes until the cheese is pliable and can still be handled.
- Drape the mozzarella tacos over wooden spoons or spatula handles (suspended with glasses) to create the shape.
- In a bowl, use an electric mixer (or whisk) to whip the cream cheese, heavy cream, and erythritol together.
- Assemble the tacos. Add cream cheese mixture and raspberry sauce to each mozzarella taco.
- Serve and enjoy!
