Keto desserts often fall flat when it comes to taste, but these Keto cheesecake taco bites with blueberry, cherry, strawberry or apple toppings are so perfect, even my non-keto following spouse had NO IDEA they were ketofied!
How to Make Cheesecake Taco Bites
I created the keto version of these cheesecake taco bites after seeing a mini strawberry cheesecake taco recipe online. They looked utterly delectable and I instantly craved one. Thus, the Ketofied version was born!
There are three parts to this recipe, the base- which consists of a crunchy cinnamon taco-like shell. Next comes the sweet, creamy cheesecake filling. Finally, this toothsome delight is topped off with a bit of berry, cherry, or cinnamon apple topping; dependent, of course, on your personal taste preferences.
I discovered that my new WinnPrime air fryer is absolutely perfect for creating crispy keto taco shells, with far less mess than the oven method.
Cut 5 rounds out of each tortilla shell with a cookie cutter to get about 20 shells in all. Since we’re making keto shells, we’re opting to use a low carb tortilla.
Dip a pastry brush into soft butter then dip the round in cinnamon/keto sugar.
Flip and brush the other side with butter and dip in cinnamon/ keto sugar mixture.
Don’t toss out the other pieces (the scraps); We’re going to turn those into crispy chips to enjoy some keto spinach artichoke dip with a little later on!
If you’re using an air fryer, thread the cinnamon coated rounds onto a metal skewer. Notice the little piece of tortilla on the end? Yeah- well that’s there to keep the shape of the rounds. Otherwise, the end piece will slide as it cooks, making it wider and more “boat-like”.
Be sure to use a tiny piece of tortilla on each end to secure the “taco” shape.
Here’s what it looks like:
Cook them in the air fryer at 400F for 8 minutes.
Obviously, you can do full trays and cook all 20 or so at the same time. Once they’re done, remove them from the oven, let them cool a couple of minutes and then slide the skewer out.
How to Prepare the Cheesecake Filling
Preparing the cheesecake filling is really simple. Just measure all of the cheesecake filling ingredients into the bowl of a stand mixer and beat for about two minutes, until the mixture is thick and creamy.
Once the cheesecake filling is prepared, chill it in the fridge for fifteen minutes or so while you prepare the topping(s).
Prepare the Fruit/Berry Topping
Combine the fruit (or berries) in a saucepan with the sweetener and water over medium heat.
Bring the mixture to a boil, while whisking, add the xanthan gum and continue to whisk until the sauce thickens. Now, please keep in mind, your pan will have considerably more in it, I made a quarter batch!
Let the topping cool completely. Pipe the cheesecake filling into the cooled cinnamon taco shells.
Then top the cheesecake filling with the cooled fruit or berry topping of your choice. Cinnamon-apple is quite lovely, and since you’re only using a teaspoon or less of topping, the carb count is next to nothing!
Oven or Air-Fryer?
The cinnamon taco base can be prepared using the oven, instead of the air fryer. Just brush them with butter, dip in the cinnamon mixture, place them on a muffin tin that has been placed upside down and bake them at 400F for about ten minutes. This method is quite a bit more messy, as you can clearly see!!
Cheesecake Taco Bites – Blueberry, Cherry, Strawberry or Apple
4 low-carb Mission Tortillas
Cinnamon/Sugar (1/4 c. granulated keto sweetener mixed with 1-2 tsp cinnamon)
1/4 cup butter, super soft, but not completely melted
Cheesecake Filling
1/2 cup heavy cream
1/2 cup cream cheese softened
1 tsp vanilla
2 Tbsp powdered Bocha Sweet or your favorite Powdered Keto Sweetener
Berry Topping:
1/2 cup blueberries (or raspberries, or strawberries)
2 Tbs Bocha Sweet or your favorite Keto Sweetener
2 tsp cold water
1/4 tsp xanthan gum
Apple Topping:
1 Medium Apple, peeled, cored, diced
1 Tbs Keto Sweetener
1/2 tsp cinnamon
1 tsp butter
Cherry Topping
1/2 cup chopped fresh or frozen pitted cherries
2 tbs Bocha Sweet or your favorite Keto Sweetener
2 tsp cold water
1/4 tsp xanthan gum
Prepare the Crispy Cinnamon Taco Shells
- Cut 5 rounds out of each tortilla shell with a cookie cutter to get about 20 shells in all.
- Dip a pastry brush into soft butter then dip the round in cinnamon/keto sugar.
- Flip and brush the other side with butter and dip in cinnamon/ keto sugar mixture.
Conventional Oven Directions
- Preheat oven to 400°F
- 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.
Air Fryer Directions
- Skewer the cinnamon coated tortillas onto a metal kebab stick.
- Place the skewers on the air fryer tray and cook at 400°F for 8 minutes.
- Remove from the air fryer, allow them to cool 5 minutes, gently slip them off the skewer.
Keto Cheesecake Taco Bites Fruit or Berry Topping
In a small saucepan, combine water, sugar, and fruit/berries of your choice. Bring to a boil and reduce to a simmer to soften the fruit/berries.
Sprinkle the xanthan gum over the top while whisking constantly until the mixture begins to thicken. Remove from heat and away from hot burner and allow to cool completely.
Prepare the Cheesecake Filling
Beat the cream cheese, heavy cream, powdered sweetener, and vanilla for 2 minutes, using medium speed, until it thickens. Chill the filling fridge for at least 15 minutes prior to filling the cooled cinnamon taco shells.
To fill the tacos, transfer the chilled filling to a piping bag or ziploc bag with the corner cut off.
Fill the taco shells with cream cheese filling and top with the cooled berry/fruit topping of your choice.
Enjoy!
Nutrition Info for Cheesecake Taco, Makes 20 Tacos
Per Cheesecake Taco: Calories 75 | Total Fat 7.1g | Sodium 100mg | Total Carbs 4.3g. Fiber 3.1g, Net Carbs 1.2g | Protein 0.5g
Blueberry Topping, per teaspoon: add .04g Net carbs | 2 calories | 3.2mg Potassium
Apple Topping, per teaspoon: add .07g Net Carbs | 4.2 calories | 1.9mg Potassium
Raspberry Topping, per teaspoon: add .02 Net Carbs | 1.5 Calories | 4.7mg Potassium
Cherry Topping, per teaspoon: add ..5g Net Carbs | 2.3 Calories | 8mg Potassium
Print Keto Cheesecake Taco Bites- Blueberry, Cherry, Strawberry or Apple Recipe
Keto Cheesecake Taco Bites – Blueberry, Cherry, Strawberry or Apple
Ingredients
- 4 low-carb Mission Tortillas
- Cinnamon/Sugar (1/4 c. granulated keto sweetener mixed with 1-2 tsp cinnamon)
- ¼ cup butter (super soft, but not completely melted)
- ½ cup heavy cream
- ½ cup cream cheese softened
- 1 tsp vanilla
- 2 Tbsp powdered Bocha Sweet or your favorite Powdered Keto Sweetener
- ½ cup blueberries (or raspberries, or strawberries)
- 2 Tbs Bocha Sweet or your favorite Keto Sweetener
- 2 tsp cold water
- ¼ tsp xanthan gum
- ½ cup chopped fresh or frozen pitted cherries
- 2 tbs Bocha Sweet or your favorite Keto Sweetener
- 2 tsp cold water
- ¼ tsp xanthan gum
Instructions
Prepare the Crispy Cinnamon Taco Shells
- Cut 5 rounds out of each tortilla shell with a cookie cutter to get about 20 shells in all.
- Dip a pastry brush into soft butter then dip the round in cinnamon/keto sugar.
- Flip and brush the other side with butter and dip in cinnamon/ keto sugar mixture.
Conventional Oven Directions
- Preheat oven to 400°F
- 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.
Air Fryer Directions
- Skewer the cinnamon coated tortillas onto a metal kebab stick.
- Place the skewers on the air fryer tray and cook at 400°F for 8 minutes.
- Remove from the air fryer, allow them to cool 5 minutes, gently slip them off the skewer.
Keto Cheesecake Taco Bites Fruit or Berry Topping
- In a small saucepan, combine water, sugar, and fruit/berries of your choice. Bring to a boil and reduce to a simmer to soften the fruit/berries.
- Sprinkle the xanthan gum over the top while whisking constantly until the mixture begins to thicken. Remove from heat and away from hot burner and allow to cool completely.
Prepare the Cheesecake Filling
- Beat the cream cheese, heavy cream, powdered sweetener, and vanilla for 2 minutes, using medium speed, until it thickens. Chill the filling fridge for at least 15 minutes prior to filling the cooled cinnamon taco shells.
- To fill the tacos, transfer the chilled filling to a piping bag or ziploc bag with the corner cut off.
- Fill the taco shells with cream cheese filling and top with the cooled berry/fruit topping of your choice.
Notes
Nutrition Info for Cheesecake Taco, Makes 20 Tacos
Per Cheesecake Taco: Calories 75 | Total Fat 7.1g | Sodium 100mg | Total Carbs 4.3g. Fiber 3.1g, Net Carbs 1.2g | Protein 0.5gBlueberry Topping, per teaspoon: add .04g Net carbs | 2 calories | 3.2mg Potassium
Apple Topping, per teaspoon: add .07g Net Carbs | 4.2 calories | 1.9mg Potassium
Raspberry Topping, per teaspoon: add .02 Net Carbs | 1.5 Calories | 4.7mg Potassium
Cherry Topping, per teaspoon: add ..5g Net Carbs | 2.3 Calories | 8mg Potassium
If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.
