Keto Mini Strawberry Cheesecake Tacos

Servings: 8–10 mini tacos
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes
Total Time: ~1 hour

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Ingredients

Keto Taco Shells

• 1 cup almond flour

• 2 tbsp powdered erythritol or monk fruit sweetener

• 1 tbsp coconut flour

• 1 tbsp melted butter

• 1 large egg white

• ½ tsp vanilla extract

• Pinch of salt

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Strawberry Cheesecake Filling

• 170 g (6 oz) cream cheese, softened

• ¼ cup heavy whipping cream

• ¼ cup powdered erythritol

• 1 tsp vanilla extract

• ½ cup fresh strawberries, finely chopped

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Optional Toppings

• Extra strawberry slices

• Sugar-free chocolate drizzle

• Whipped cream

• Crushed keto cookies or nuts

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Equipment

• Mixing bowls

• Whisk or hand mixer

• Baking sheet

• Parchment paper

• Small round cutter or spoon

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Step-by-Step Instructions

1. Preheat the Oven

Preheat oven to 175°C (350°F).
Line a baking sheet with parchment paper.

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2. Make the Keto Taco Shell Batter

In a mixing bowl combine:

• almond flour

• coconut flour

• powdered sweetener

• salt

Mix well.

Add:

• melted butter

• egg white

• vanilla extract

Stir until a smooth thick batter forms.

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3. Shape the Taco Shells

1. Scoop 1 tablespoon batter onto the baking sheet.

2. Spread into thin circles (about 7–8 cm / 3 inches).

3. Leave space between each circle.

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4. Bake

Bake for 6–8 minutes until the edges become light golden brown.

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5. Form Taco Shapes

While the cookies are still warm:

1. Carefully lift each circle with a spatula.

2. Drape it over a wooden spoon handle or rolling pin to create a taco shape.

3. Let them cool completely so they become crispy shells.

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6. Prepare the Cheesecake Filling

In a bowl:

1. Beat cream cheese until smooth.

2. Add powdered sweetener and vanilla extract.

3. Mix until creamy.

Add:

• heavy whipping cream

Beat for 2–3 minutes until light and fluffy.

Fold in chopped strawberries.

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7. Fill the Taco Shells

1. Spoon or pipe the cheesecake mixture into each taco shell.

2. Fill generously but avoid overfilling to prevent breaking.

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8. Add Toppings

Top with:

• fresh strawberry slices

• whipped cream

• sugar-free chocolate drizzle

• chopped nuts or keto cookie crumbs

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9. Chill Before Serving

Place the filled tacos in the refrigerator for 20–30 minutes so the filling firms slightly.

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Storage

• Best eaten fresh.

• Store shells and filling separately if making ahead.

• Filled tacos can stay in the refrigerator for 1 day.

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Approximate Nutrition (per taco)

• Calories: ~110

• Net carbs: ~2–3 g

• Fat: ~9 g

• Protein: ~3 g