Keto Strawberry Crunch Cheesecake Cones

Free Keto Meal Plan :

For the cheesecake filling:

1. In a mixing bowl, beat the softened cream cheese, powdered erythritol, and vanilla extract until smooth.
2. In a separate bowl, whip the heavy cream until stiff peaks form.
3. Gently fold the whipped cream into the cream cheese mixture until well combined. Set aside in the refrigerator.

For the strawberry sauce:

1. In a saucepan, combine the chopped strawberries, powdered erythritol, and water.
2. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens, about 8-10 minutes.
3. Remove from heat and let it cool. Once cooled, blend until smooth. Set aside.

For the crunch topping:

1. Preheat the oven to 325°F (165°C).
2. In a bowl, combine the almond flour, coconut flour, powdered erythritol, and melted butter. Mix until it forms a crumbly mixture.
3. Spread the mixture onto a baking sheet lined with parchment paper.
4. Bake for 8-10 minutes or until golden brown. Remove from the oven and let it cool.

Assembly:

1. If using ice cream cones, ensure they are keto-friendly or consider making almond flour cones (using a cone mold).
2. Fill the cones with the prepared cheesecake filling.
3. Drizzle the strawberry sauce over the top of the cheesecake filling.
4. Sprinkle the crunchy topping generously on top.
5. Garnish with sliced strawberries.
6. Serve immediately or chill in the refrigerator until ready to serve.