Indulge in a delightful and guilt-free treat with these Keto Strawberry Cheesecake Balls. Made with just five simple ingredients, these low-carb bliss balls are the perfect grab-and-go snack or a satisfying dessert.
Fresh strawberries are roasted to enhance their natural sweetness, then mixed with creamy, tangy cream cheese and lightly sweetened with xylitol. Rolled in desiccated coconut and chopped pecans, each bite offers a burst of flavor and texture.
Easy to prepare and store, these keto-friendly cheesecake balls are a delicious way to enjoy a sweet treat while staying on track with your low-carb lifestyle.
Keto Strawberry Cheesecake Delight Bites
Prep time:
Cook time:
Total time:
Serves: 20
Indulge in a delightful and guilt-free treat with these Keto Strawberry Cheesecake Balls. Made with just five simple ingredients, these low-carb bliss balls are the perfect grab-and-go snack or a satisfying dessert. Fresh strawberries are roasted to enhance their natural sweetness, then mixed with creamy, tangy cream cheese and lightly sweetened with xylitol. Rolled in desiccated coconut and chopped pecans, each bite offers a burst of flavor and texture. Easy to prepare and store, these keto-friendly cheesecake balls are a delicious way to enjoy a sweet treat while staying on track with your low-carb lifestyle.
Ingredients
- 12 oz (about 2 cups) strawberries, hulled
- 8 oz (1 package) cream cheese, at room temperature, chopped
- 1 tbsp xylitol (see note)
- ⅓ cup desiccated coconut, plus 1 tbsp extra
- ⅓ cup pecans, finely chopped
Instructions
- Preheat your oven to 350°F and line a baking tray with parchment paper.
- Set aside 2 medium strawberries. Quarter the remaining strawberries (or cut into sixths if they're large) and arrange them on the lined tray. Bake for 10 minutes until they start to soften. Gently flatten each piece with a fork, then bake for an additional 20 minutes, stirring halfway through, until they are very soft. Bake for another 10 minutes, then transfer to a plate to cool completely.
- In a large bowl, beat the cream cheese, strawberry pulp, and xylitol with electric beaters until well combined. Stir in the coconut. Cover the mixture and refrigerate for 1 hour, or until it is firm.
- Line another baking tray with parchment paper. Slice the reserved strawberries in half lengthwise, then cut each half into quarters. Scoop a level tablespoon of the chilled cheesecake mixture, press a piece of fresh strawberry into the center, and roll into a ball. Place the ball on the prepared tray. Repeat this process with the remaining mixture and strawberry pieces.
- Put the extra coconut in one dish and the chopped pecans in another. Roll half of the balls in pecans and the other half in coconut, pressing gently to coat. Chill in the fridge until firm. Store the balls in an airtight container in the fridge for up to 2 days.