Show Your Love
with Sugar-free Strawberry
No-Bake Cheesecake Cupcakes
Made with Dessert Cauliflower Kbosh Crust
These little valentine treats, made with
Kbosh Dessert Cauliflower Crusts,
are almost too pretty to eat!
But, because they are completely sugar-free
and keto-friendly, enjoy them guilt-free
and share them with someone you love!
The filling is a simple no-bake cheesecake recipe,
made with blended strawberries to add a naturally
sweet and tangy taste and an adorable pink coloring.
The topping is a sugar-free, keto-friendly
whipped buttercream frosting made with a blend of
butter, heavy whipping cream, powdered monk fruit
and, of course, strawberries.
Top them off with strawberries, sliced in half and
carved into a heart-shape.... simply adorable!
Make sure you use the freshest,
ripest strawberries you can find!
Start by gathering the ingredients. This recipe makes 6 regular-sized cupcakes or 12 mini cupcakes.
In addition to the strawberries in the filling and frosting, you'll also need 6 ripe strawberries for the "cherry"
on top of these cute little keto cupcakes.
Optionally, garnish with fresh mint leaves.
Ingredients
Crust
1 package Dessert Cauliflower Kbosh Crust
Filling
12 ounces cream cheese, softened
1/2 cup monk fruit
1 tsp vanilla extract
pinch salt
1/2 cup (about 4-5) fresh, ripe strawberries, stems removed
Sugar- free Buttercream Frosting
1 1/2 cups strawberries
1 cup butter (2 sticks), softened
3 cups powdered monk fruit (or erythritol)
1 tsp vanilla extract
3 TBS heavy whipping cream
Directions
Crust
Fill muffin tin with cupcake liners. Using a cookie cutter or sharp knife, cut 2 1/2" circles out of the Kbosh Dessert Cauliflower Crust and place them in the bottom of the liner.Filling
In a food processor, combine cream cheese,
sweetener, vanilla extract and strawberries until creamy.
Add more or less strawberries until the pink color you
prefer is attained.
Using an ice cream scooper or pastry bag, add filling to the cupcake liner. Don't overfill.
Place tray in the refrigerator for about 4 hours.
Frosting
While the filling is chilling, make the frosting. First, you need to place the strawberries in a food processor with the cream and blend until blended.
Add more or less strawberries until pink.
Add the strawberry cream, butter (softened), vanilla and powder sweetener into the bowl of a stand mixer and blend
until creamy. Add more cream if frosting is too thick.
Place in the refrigerator for about 30 minutes.
Transfer to a pastry bag.
Once the cheesecake filling is set,
frost your cupcakes.
Top them off with a heart-shaped strawberry.
Optionally, garnish with fresh mint leaves.
Store your cupcakes in the
refrigerator until Valentines' Day!
Enjoy your cupcakes with someone you love this Valentines' Day!
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