Strawberry Cheesecake TacosServings: 8 dessert tacosIngredientsShells:1 ½ cups almond flour¼ cup coconut flour¼ cup erythritol (granulated)1 tsp cinnamon½ tsp baking powder1 large egg3 tbsp butter, melted1 tsp vanilla extractCheesecake Filling:8 oz cream cheese, softened½ cup heavy cream¼ cup powdered erythritol1 tsp vanilla extractStrawberry Topping:1 ½ cups fresh strawberries, chopped2 tbsp powdered erythritol1 tbsp lemon juiceInstructionsMake taco shellsPreheat oven to 350°F (175°C).Mix almond flour, coconut flour, erythritol, cinnamon, and baking powder in a bowl.Stir in egg, butter, and vanilla until dough forms.Roll into small circles (about 5–6 inches).Bake 8–10 minutes until edges are golden.While still warm, drape each over a thick wooden spoon handle or similar to form taco shells. Let cool and harden.Prepare cheesecake fillingBeat cream cheese until smooth. Add erythritol and vanilla.Whip heavy cream until stiff peaks form, then fold into cream cheese mixture.Make strawberry toppingIn a saucepan, cook strawberries, erythritol, and lemon juice over medium heat 5–7 minutes until thickened. Let cool.Assemble tacosPipe or spoon cheesecake filling into cooled taco shells.Top with strawberry mixture.VariationsUse raspberries or blueberries instead of strawberries.Drizzle sugar-free chocolate syrup over the top.Dust shells lightly with extra cinnamon-erythritol for a churro-style twist.
