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.

🧁 FAQ – Keto Strawberry Cheesecake Balls

Q1: Are these Keto Strawberry Cheesecake Balls really low-carb?
Yes! These cheesecake balls are made with fresh strawberries, cream cheese, and Keystone Pantry Allulose—a natural zero-calorie sweetener that keeps the carbs and sugar content low while adding a perfect sweetness.

Q2: Can I use frozen strawberries instead of fresh?
Absolutely. Just make sure to thaw and drain them well before baking so your cheesecake mixture doesn’t get too watery.

Q3: How long do these keto cheesecake balls last?
Store them in an airtight container in the refrigerator for up to 2 days. For longer storage, you can freeze them for up to 2 weeks and thaw in the fridge before serving.

Q4: Can I make these dairy-free or vegan?
Yes, you can substitute the cream cheese with a plant-based cream cheese alternative and still enjoy a delicious, creamy keto dessert.

Q5: Why do you bake the strawberries first?
Baking the strawberries intensifies their flavor and reduces excess water, giving a rich, concentrated strawberry essence that blends beautifully into the cheesecake base.

Q6: Can I roll them in something other than coconut or pecans?
Of course! Try rolling them in finely crushed freeze-dried strawberries or sugar-free dark chocolate shavings for variety.

Q7: What makes Keystone Pantry Allulose a better choice than sugar?
Allulose tastes and behaves like sugar but has virtually zero calories and doesn’t spike blood sugar levels, making it an ideal sweetener for keto and diabetic-friendly desserts.

Q8: How many carbs are in each cheesecake ball?
Each ball contains approximately 2–3g net carbs, depending on the size and coating, making them a perfect guilt-free keto snack or dessert.