Keto Cheesecake Tacos
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.
Ingredients
Raspberry Sauce
- ½ cup raspberries
- 2 tbsp lemon juice
- 2 tbsp water
- 1 tbsp powdered erythritol
Mozzarella
- 1 cup mozzarella cheese
Cheesecake Filling
- 4 oz cream cheese
- 2 tbsp heavy cream
- 1 tbsp powdered erythritol
Instructions
- Gather the ingredients together. Prep the mozzarella by shredding it if required. Pre-heat oven to 400F.
- On a parchment-lined cooking tray, develop small circles utilizing the shredded mozzarella. Use concerning 1/4 mug of mozzarella per taco.
- While the stove is warming up, position the raspberries, water, lemon juice, and erythritol in a pan over tool warmth—Cook over tool warmth and mush with each other using a fork. Once the raspberries are minimized slightly and enlarged, remove them from the heat and allow the blend to cool.
- Bake the mozzarella for 6-8 mins or until gently browned on the edges. Allow cool for 1-2 mins till the cheese is pliable and can still be dealt with.
- Curtain the mozzarella tacos over wooden spoons or spatula deals (put on hold with glasses) to develop the form.
- In a bowl, use an electric mixer (or whisk) to whip the cream cheese, heavy cream, and erythritol with each other.
- Construct the tacos. Include cream cheese mixture and a raspberry sauce in every mozzarella taco.