Whipped Stuffed Strawberries

Stuffed strawberries that taste great (even if you're not a Pinterest-pretty cook).
Course Dessert
Cuisine American
Keyword cream cheese, fat bombs, Fresh Strawberries, Keto Fat Bomb
Prep Time 15 minutes
Total Time 15 minutes
Servings 12
Calories 112kcal
Author Dixie Vogel


  • 16 ounces Strawberries fresh
  • 8 ounces cream cheese softened
  • 1/3 cup Erythritol or your favorite Low Carb Sweetener, to taste
  • 1 dash liquid sweetener to taste, and to offset Erythritol's "cooling" taste
  • 1 teaspoon vanilla Or vanilla paste
  • 1/2 cup heavy cream


  • Wash strawberries and shake excess water off.
  • Cut the leave ends off of the straweberries for a flat bottom, so they will stand upright.
  • Cut the tips off of the strawberries, to add to the whip mixture.
  • Make criss-cross cuts to the tip end of the strawberries, not quite to the bottom. This will allow you to gently spread open the strawberries for stuffing.
  • For the filling, in your food processor, combine the cream cheese, sweetener, vanillia, and heavy cream with the strawberry tips and process until creamy and whipped up.
  • Put the filling into a pastry bag (or baggie with the end cut off if you're a ghetto cook like me) and pipe the stuffing into the strawberries.
  • Chill. In all senses of the word. Ha!


These are best made the day of an event. They are still tasty the next day, but after about 8 hours or so, the Strawberries will leak a bunch of juice and they don't look nearly as nice. Which, mine cannot afford to lose presentation points here.


Serving: 2strawberries | Calories: 112kcal | Carbohydrates: 3g | Protein: 2g | Fat: 10g | Cholesterol: 2mg | Sodium: 60mg | Fiber: 1g