Keto Cheesecake Tacos
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Total Time
20 mins
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Servings
2 servings
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Calories
430 kcal
Keto Cheesecake Tacos
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
Mozzarella Shells:
- 1 cup mozzarella cheese
Cheesecake Filling:
- 4 ounce cream cheese
- 2 tablespoon heavy cream
- 1 tablespoon erythritol powdered
Raspberry Sauce:
- ½ cup raspberry
- 2 teaspoon lemon juice
- 2 teaspoon water
- 1 tablespoon erythritol powdered
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 Information
Show Details
Calories
430kcal
(22%)
Fat
37.4g
(58%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430kcal | 22% |
| Fat | 37.4g | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
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