These deviled strawberries are the perfect sweet treat for Valentine's Day! They're low carb, sugar free, gluten free, and keto friendly!
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Now I'm sure that you're aware that deviled eggs are an ideal low carb appetizer - I have many different varieties on this site! But have you ever considered deviling anything else? Like... strawberries?!?!
I've used my low carb cream cheese frosting to fill the strawberries - by the way the frosting is SO GOOD on cupcakes and muffins! Then to finish I added a few red and pink sprinkles - they do contain a tiny amount of sugar, so if you want a completely sugar free version then I highly recommend these keto sprinkles!
How to Make Low Carb Deviled Strawberries
You can prepare the strawberries then the filling, or vice versa - it really doesn't matter!
To make the filling, beat softened cream cheese, low carb confectioner's sweetener and vanilla extract together in a bowl. I used the powdered sweetener from Lakanto.
In a separate bowl, whisk some heavy cream until stiff peaks form. Add the whipped cream to the cream cheese mixture, and beat a few times to combine thoroughly.
Spoon the mixture into a piping bag fitted with a star nozzle.
Prepare the strawberries by removing the stalk and hull with a strawberry huller tool, then slice them in half.
Place them on a deviled egg platter (if you have one). By the way, this recipe makes 18 deviled strawberries, and my platter only holds 12, so I had some in reserve and topped up when necessary. Pipe the filling into the strawberries. 
Note: If you don't have a deviled egg platter then you may need to slice a tiny sliver off the bottom of each strawberry so that they remain upright.
Finish with a few sprinkles, if using.
Store in the fridge until required.
These deviled strawberries can actually be made up to 24 hours in advance! Just add the sprinkles at the last minute so that the dye doesn't run into the filling.
📖 Recipe
Low Carb Deviled Strawberries
Ingredients
Equipment
Step-by-Step Instructions
- To make the filling, beat softened cream cheese, low carb confectioner's sweetener and vanilla extract together in a bowl.
- In a separate bowl, whisk some heavy cream until stiff peaks form.
- Add the whipped cream to the cream cheese mixture, and beat a few times to combine thoroughly. Spoon the mixture into a piping bag fitted with a star nozzle.
- Prepare the strawberries by removing the stalk and hull with a strawberry huller tool, then slice them in half. Place them on a deviled egg platter (if you have one). By the way, this recipe makes 18 deviled strawberries, and my platter only holds 12, so I had some in reserve and topped up when necessary.
- Pipe the filling into the strawberries.
- Finish with a few sprinkles, if using. Store in the fridge until required.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
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