Low-Carb Baked Strawberry Pots

4.6 stars, average of 25 ratings

Low-Carb Baked Strawberry PotsPin recipeFollow us 108.0k

Have you tried baking strawberries before? They’re delicious. A great idea if your strawberries are a little past their best and need using up.

Baked in lemon juice and vanilla means there’s no need for any extra sweeteners like Stevia this time keeping them lower in natural sugars that won’t spike your ketone levels.

I love these Keto Baked Strawberry Pots for breakfast and as a pudding treat. They can be packed into glass jars and enjoyed on the go too. So versatile and easy to make. The easy toasted almond crumb just makes the whole dish sing.

Lip smacking noises came from the kitchen downstairs whilst I was shooting a picture of this one. I think the family think this one’s a winner. I hope you do too.

Hands-on Overall

Nutritional values (per serving)

9.1 grams 4.3 grams 13.6 grams 20 grams 5.8 grams 277 calories
Total Carbs13.5grams
Net Carbs9.1grams
of which Saturated5.8grams
Magnesium78mg (20% RDA)
Potassium488mg (24% EMR)

Macronutrient ratio: Calories from carbs (13%), protein (20%), fat (67%)

Ingredients (makes 5 servings)

  • 300 g strawberries (10.6 oz)
  • juice of 1/2 lemon
  • 1 tbsp water
  • 1 vanilla pod or 3/4 tsp vanilla powder
  • 400 g plain full-fat yoghurt or coconut yogurt for dairy-free (14.1 oz)
Almond Crumb:
A fun way to learn about healthy low-carb eating!
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  1. Preheat the oven to 200 °C/ 400 °F (fan assisted). Remove the stalks from the strawberries. Cut the strawberries in half, or quarters if large.
  2. Place on a non stick baking tray. Split open the vanilla pod and add to the tray of strawberries along with the lemon juice and water. Mix.
  3. Roast in the oven for 15 minutes until soft but the strawberries still retain a slight bite. Once cooked, remove from the oven and allow to cool. Low-Carb Baked Strawberry Pots
  4. Meanwhile place the ground and flaked almonds, vanilla and salt on another baking tray. Low-Carb Baked Strawberry Pots
  5. Mix and toast in the oven for 15 minutes until golden. After 12 minutes add the coconut chips and allow to roast for a further 3 minutes until brown. Remove from the oven and allow to cool.
  6. Layer the strawberries and yoghurt in a pot or small bowl and top with the almond crumb. Low-Carb Baked Strawberry Pots
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Jo Harding
Creator of ModernFoodStories.com

Jo Harding

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free.

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Comments (6)

I tried this recipe it's delicious, it's a great idea to use up older strawberries however can I use frozen strawberries will this work? Thanks.


It will work but you may just end up with more strawberry juice compared to fresh strawberries. I do notice more juice when I make strawberry & rhubarb crumble and use frozen strawberries: Strawberry & Rhubarb Crumble (Low-carb, Paleo)


Is this meant to be savory or tart?


It's naturally sweet and slightly tart 😊


Hi...these look delish.. using whipped cream instead of yogurt will bring down carb count by how much?


It will reduce the carb count by 2.5-3 g of net carbs per serving if you use whipped cream instead.