How to Cook Yummy Strawberry Cheesecake Coconut Balls (Keto)

Strawberry Cheesecake Coconut Balls (Keto).

Strawberry Cheesecake Coconut Balls (Keto) You can cook Strawberry Cheesecake Coconut Balls (Keto) using 19 ingredients and 3 steps. Here is how you cook that.

Ingredients of Strawberry Cheesecake Coconut Balls (Keto)

  1. Prepare 1/4 cup of cream cheese, softened.
  2. Prepare 2 tbsp of sugar free / no added strawberry jam (I use smuckers).
  3. It's 2 tsp of sour cream.
  4. Prepare 1/8 tsp of vanilla extract (always read labels - carbs!).
  5. You need 1 cup of + 1 tbsp almond flour.
  6. It's 5 tbsp of powdered sweetener (I use Swerve Confectioners).
  7. It's 3-5 of Finely chopped strawberries, depending on size.
  8. You need of Coconut Topping.
  9. It's 2-3 tbsp of shredded, unsweetened coconut.
  10. It's 1-2 tbsp of powdered sweetner (I use Swerve confectioners).
  11. It's of Chocolate Drizzle.
  12. It's 2 tbsp of stevia sweetened chocolate-chips.
  13. It's 1/2 tbsp of coconut oil.
  14. It's of Chocolate Drizzle Alternative.
  15. You need of Warmed Coconut Oil.
  16. It's of Cocoa Powder.
  17. You need of Swerve Confectioners, Stevia Liquid, or any like Sweetner.
  18. You need of Heavy Whipping Cream.
  19. It's Touch of Vanilla Extract.

Strawberry Cheesecake Coconut Balls (Keto) step by step

  1. In a medium bowl, combine your softened cream cheese, jam, sour cream and vanilla extract. Stir until smooth. Add in your almond flour and sweetener and mix again until blended well. Finally mix in your chopped strawberry pieces. Place the mixture in the freezer for ~20-30min. Put your shredded coconut and sweetener on a plate and mix it together..
  2. Take your batter out of the freezer and roll small balls using your hands. If too sticky, add a tbsp at a time of Almond flour to the batter, but it should be somewhat sticky. Roll each ball in the coconut to coat and then set aside on a plate. Repeat with all of the batter. Freeze the balls again for at least 1-2 hours..
  3. This step is optional but combine chocolate-chips and coconut oil and melt in the microwave. Drizzle the chocolate over the balls and freeze again for ~10min. (I did this over a wire rack with parchment paper on baking sheet underneath to catch excess chocolate, which makes it easy to put in freezer) Freeze then store the balls in a ziplock bag once frozen and Eat straight from the freezer OR store them in your fridge for a softer texture! Enjoy your keto strawberry cheesecake coconut balls!.