A few of us did a mom date the other day and took all the babies to Cider Hill to go strawberry picking. Of course I had just gone food shopping the day before and also bought strawberries at the grocery store lol. So now with a fridge full of berries it’s time to start baking! You can make pretty much any recipe low carb/keto if you omit crust and use a sugar replacement sweetener. I generally use stevia, a natural sugar substitute derived from the stevia plant. But you can use pretty much any sugar substitute in this recipe as long as it’s low carb.
Ingredients
Cream Cheese Filling
- 32 oz cream cheese
- 1 1/4 cup stevia
- 3 eggs
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Fresh Strawberry Dessert Topping
- 2 Cups fresh strawberries, quartered
- 1/2 cup stevia
- 2 tbsp water
- 1 tbsp lemon juice
Instructions
- Preheat oven to 350 and line cupcake pans with cupcake liners.
- In a stand mixer on medium speed, beat cream cheese and sweetener together until fluffy. Beat in the eggs, one at a time. Add the lemon and vanilla and continue to mix until smooth.
- Pour the filling into the cupcake liners. (Pro tip – use an ice cream scoop to spoon out the mixture, that way all your cheesecake bites will be the same size)
- Bake for 30 minutes, or until a toothpick comes out clean.
- In a medium saucepan, bring strawberries, sweetener, water, and lemon juice to a boil. Reduce heat and simmer for 5 minutes.
- Remove from heat and let stand at least 10 minutes.
- Serve warm on top of cheesecake bites or refrigerate overnight and top cheesecake bites cold.
Mama Bear Inc 