Keto strawberry cheesecake balls

Ingredients:
12oz strawberries, hulled
8oz cream cheese, at room temperature, chopped
1 tbsp Keystone Pantry Allulose
1/3 cup desiccated coconut, plus 1 tbsp, extra
1/3 cup pecans, finely chopped

Method
Step 1
Preheat oven to 350F. Line a baking tray with parchment paper.
Step 2
Reserve 2 medium strawberries. Cut the remaining strawberries into quarters (or sixths if large) and place on the prepared tray. Bake for 10 minutes or until starting to soften. Use a fork to flatten each piece slightly. Bake, stirring halfway, for a further 20 minutes or until very soft. Bake for a final 10 minutes. Transfer to a plate and set aside to cool completely.
Step 3
Use electric beaters to beat the cream cheese, strawberry pulp and allulose in a large bowl until combined. Add the coconut and stir to combine. Cover and place in the fridge for 1 hour or until firm.
Step 4
Line a baking tray with parchment paper. Cut the reserved strawberries in half lengthways then cut each half into quarters. Take a level tablespoonful of the chilled cheesecake mixture and press a piece of fresh strawberry into the center. Roll into a ball and place on the prepared tray. Repeat with remaining mixture and strawberry pieces.
Step 5
Place the extra coconut in a dish and the chopped pecan in another. Roll half the balls in pecan and the other half in coconut, pressing lightly to coat. Place in the fridge and chill until firm. Store in an airtight container in the fridge for up to 2 days.