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Cheesecake Tacos Featured

Keto Cheesecake Tacos

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Total Time 20 minutes
Servings 2 servings
Calories 430 kcal

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!

Notes

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: 430kcalFat: 37.4g