Cheesecake and tacos may seem like a strange mix, yet it functions! This dish transforms the classic taco flavors to provide an excellent spin for a tacky, luscious, as well as fruity keto-friendly dessert alternative.
Traditional cheesecake is high in sugar as well as carbohydrates. We have changed the sugar in this low-carb keto option with powdered erythritol yet kept the creamy taste most of us understand as well as like. Erythritol is a granulated keto sweetener typically used in wonderful sugar-free treats. If you do not have any erythritol, attempt substituting it with stevia or xylitol.
Instead of a standard corn taco shell, this recipe uses mozzarella to make a crunchy, light covering option. Cheese could appear out of place in a taco covering; however, the slight preference for mozzarella matches the excellent and velvety dental filling and tangy raspberry sauce.
The raspberry sauce ties the whole taco with each other! Simply a dashboard of lemon juice highlights the all-natural sharp flavor of the berries and adds a spicy kick. Berries work well in keto desserts as they’re reduced in sugar and have great deals of vitamins, minerals, and antioxidants. If you prefer the taste of various other berries, do not hesitate to substitute blueberries or strawberries.
You can cook the raspberries in the pan as long as possible based on your taste choices. Keep in mind that the longer you cook it down, the thicker and extra concentrated in preference the mix will get.
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.