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      These strawberry cheesecake tacos are amazing! You can make them keto-friendly by using low carb tortillas and swapping out the sugar for your favorite keto sweetener replacement instead.

      Strawberry Cheesecake Tacos

      5 8-inch Tortillas
      1 cup graham cracker crumbs or keto granulated sweetener mixed with 2 tsp cinnamon
      1/4 cup butter melted
      1 cup strawberries chopped or raspberries, or blueberries
      1/4 cup sugar  or keto sweetener
      2 tsp water
      1 tbsp corn starch (or 1/2 tsp xanthan gum if you’re making this keto)
      1 tbsp cold water
      1 cup heavy cream
      1 cup cream cheese softened
      1 tsp lemon zest
      1 tsp vanilla
      1/4 cup powdered sugar (or powdered keto sweetener)

      Strawberry Cheesecake Tacos
      Image Credit & Recipe adapted from Nine Recipes

      Pre-heat oven to 400F. Cut 4-5 rounds out of each tortilla shell with a cookie cutter to get about 20 shells in all. Dip each into melted butter then coat in graham cracker crumbs. If you’re making a keto version, just use cinnamon/swerve instead.

      Flip a muffin tin upside down. Place the tortilla pieces in between muffin cups. Bake 10 minutes until just golden brown. Let cool in pan.

      Make the berry filling: In a small saucepan, combine water, sugar, and berries of your choice. Bring to a boil and reduce to a simmer to soften the strawberries.

      Dissolve cornstarch in water and pour into the strawberry mixture and bring it to a gently boil, stirring constantly (mixture will be slightly chunky). Remove to cool completely.

      Beat cream cheese, heavy cream, powdered sugar, lemon zest, and vanilla for 2 minutes, using medium speed, until it thickens. Chill in the fridge for 30 minutes. Transfer to a  ziploc bag with the corner cut off.

      Fill the taco shells with cream cheese filling and top with the cooled berry topping. Add a sprinkle of additional graham cracker crumbs if you want.

      Enjoy!

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