Gather the ingredients together. Prep the mozzarella by shredding it if needed. Pre-heat oven to 400F.

On a parchment-lined baking tray, create small circles using the shredded mozzarella. Use about 1/4 cup of mozzarella per taco.

While the oven is heating up, place the raspberries, water, lemon juice, and erythritol in a pan over medium heat. Cook over medium heat and mush together using a fork. Once the raspberries are reduced slightly and thicken, remove them from the heat and let the mixture cool.

Bake the mozzarella for 6-8 minutes or until lightly browned on the edges. Let cool for 1-2 minutes until the cheese is pliable and can still be handled.

Drape the mozzarella tacos over wooden spoons or spatula handles (suspended with glasses) to create the shape.

In a bowl, use an electric mixer (or whisk) to whip the cream cheese, heavy cream, and erythritol together.

Assemble the tacos. Add cream cheese mixture and raspberry sauce to each mozzarella taco.

Serve and enjoy!