Ingredients:
For the Taco Shells:
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 2 tbsp erythritol or your preferred keto sweetener
- ¼ tsp baking powder
- ¼ tsp salt
- 2 large eggs
- 2 tbsp melted coconut oil or butter
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup erythritol or your preferred keto sweetener
- 1 tsp vanilla extract
- 1 cup heavy cream
For the Strawberry Topping:
- 1 cup strawberries, chopped
- 2 tbsp erythritol or your preferred keto sweetener
- 1 tsp lemon juice
Instructions:
- Prepare the Taco Shells:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mix almond flour, coconut flour, erythritol, baking powder, and salt.
- Add eggs and melted coconut oil or butter. Stir until the dough comes together.
- Divide the dough into 6-8 small balls and press them into small taco shapes on the parchment paper.
- Bake for 8-10 minutes, or until the edges are golden. Let them cool completely.
- Make the Cheesecake Filling:
- In a mixing bowl, beat the softened cream cheese with erythritol and vanilla extract until smooth.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Prepare the Strawberry Topping:
- In a small bowl, mix the chopped strawberries with erythritol and lemon juice. Let it sit for about 10 minutes to macerate.
- Assemble the Tacos:
- Once the taco shells are cooled, spoon the cheesecake filling into each shell.
- Top with the macerated strawberries.
- Serve:
- Enjoy immediately, or refrigerate for up to an hour before serving.
