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Inspired by Lisa MarcAurele's simple and delicious recipes from 5 Ingredient Keto, this Fluffy Keto Strawberry Cream is a fantastic, easy-to-make dessert that tastes like a crustless no-bake cheesecake. Perfect for using up fresh strawberries, this dish can be enjoyed as a dessert or a decadent breakfast.
What Makes This Recipe Special?
This dessert stands out because it’s incredibly light and fluffy, with a richness that comes from the cream yet is perfectly balanced by the freshness of strawberries.
It’s made using just a few key ingredients: strawberries for that sweet, fruity flavor, gelatin to set the dessert without baking, and cream to give it a luxurious texture. The beauty of this recipe lies in its simplicity—easy to prepare but impressive in taste and appearance.
Recipe Tips & Swaps
Got some tweaks or dietary needs to consider? No worries, check out these simple swaps to customize your strawberry cream:
- Whipping Cream Alternatives: For a dairy-free version, substitute the heavy whipping cream with an equal amount of coconut cream.
- Sweetener Options: Feel free to use stevia drops or Allulose instead of Erythritol or Swerve.
- Strawberry Variations: Although strawberries are the star of this recipe, feel free to swap them out for other berries like raspberries or blueberries for a different twist.
Similar Recipes You'll Love
Craving more easy, no bake keto desserts? Here’s a few more that you might love:
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Hands-on Overall
Serving size about 150 g/ 5.3 oz
Nutritional values (per about 150 g/ 5.3 oz)
Net carbs5.4 grams
Protein3.1 grams
Fat23 grams
Calories248 kcal
Calories from carbs 9%, protein 5%, fat 86%
Total carbs6.6 gramsFiber1.2 gramsSugars4.9 gramsSaturated fat14.5 gramsSodium28 mg(1% RDA)Magnesium13 mg(3% RDA)Potassium138 mg(7% EMR)
Ingredients (makes 6 servings)
Instructions
- To a medium saucepan add the strawberries (reserve about 4 strawberries for topping), sweetener, and 1/2 cup (120 ml) water. You could even use frozen strawberries and use them all in the cream (none for topping).
- In a small cup or bowl, sprinkle the gelatin over the remaining 1/4 cup (60 ml) cold water and let stand for a couple minutes to soften.
- Using a spatula, break the strawberries into smaller pieces. Cook over medium-low heat, stirring frequently, until the sweetener has dissolved.
- Transfer to a blender or use an immersion blender and process until smooth.
- Pour the strawberry mixture back into the saucepan and add the bloomed gelatin. Heat up over a medium heat until the gelatin has just dissolved.
- Take off the heat and set aside to cool down to room temperature. You can speed this up by placing the saucepan in a bowl filled with ice water.
- Add the whipping cream (or coconut cream) and vanilla to a mixing bowl and use an electric mixer or a stand mixer to whip until fluffy. For best results, use a chilled bowl to whip the cream. Add the cooled strawberry puree.
- Beat until well combined. Pour into a container or a pie dish (at least 1L capacity) and refrigerate for at least an hour or until set.
- Thinly slice the remaining strawberries and fold on top on the chilled strawberry cream. Refrigerate until ready to serve.
- Serve as an after dinner dessert or for breakfast.
- To store, refrigerate for up to 5 days.
Ingredients
Instructions
- To a medium saucepan add the strawberries (reserve about 4 strawberries for topping), sweetener, and 1/2 cup (120 ml) water. You could even use frozen strawberries and use them all in the cream (none for topping).
- In a small cup or bowl, sprinkle the gelatin over the remaining 1/4 cup (60 ml) cold water and let stand for a couple minutes to soften.
- Using a spatula, break the strawberries into smaller pieces. Cook over medium-low heat, stirring frequently, until the sweetener has dissolved.
- Transfer to a blender or use an immersion blender and process until smooth.
- Pour the strawberry mixture back into the saucepan and add the bloomed gelatin. Heat up over a medium heat until the gelatin has just dissolved.
- Take off the heat and set aside to cool down to room temperature. You can speed this up by placing the saucepan in a bowl filled with ice water.
- Add the whipping cream (or coconut cream) and vanilla to a mixing bowl and use an electric mixer or a stand mixer to whip until fluffy. For best results, use a chilled bowl to whip the cream. Add the cooled strawberry puree.
- Beat until well combined. Pour into a container or a pie dish (at least 1L capacity) and refrigerate for at least an hour or until set.
- Thinly slice the remaining strawberries and fold on top on the chilled strawberry cream. Refrigerate until ready to serve.
- Serve as an after dinner dessert or for breakfast.
- To store, refrigerate for up to 5 days.
Nutrition (per serving, about 150 g/ 5.3 oz)
Calories248kcal
Net Carbs5.4g
Carbohydrates6.6g
Protein3.1g
Fat23g
Saturated Fat14.5g
Fiber1.2g
Sugar4.9g
Sodium28mg
Magnesium13mg
Potassium138mg
Detailed nutritional breakdown (per about 150 g/ 5.3 oz)
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