Creamy • Refreshing • Low-Carb
These keto strawberry cream bars are light, silky, and perfectly sweet with fresh strawberry flavor. They’re easy to make, require no baking, and are ideal for a chilled keto dessert or special treat.
Ingredients
Cream Base
8 oz cream cheese, softened
1 cup heavy whipping cream
½ cup powdered erythritol or monk fruit sweetener
1 tsp vanilla extract
1 tbsp lemon juice (optional, for brightness)
Strawberries
1 cup fresh strawberries, finely chopped (portion-controlled for keto)
2 tbsp erythritol (optional, to lightly sweeten)
Gelatin (for setting)
2 tsp unflavored gelatin (such as Knox)
2 tbsp water
Instructions
- Prepare the Strawberries
Chop strawberries into small pieces.
If desired, toss with erythritol and let sit for 5 minutes to release juices.
- Bloom the Gelatin
Sprinkle gelatin over water in a small bowl.
Let sit for 5 minutes, then gently heat until fully dissolved. Set aside.
- Make the Cream Base
In a mixing bowl, beat cream cheese until smooth.
Add powdered sweetener, vanilla, and lemon juice; mix until combined.
In a separate bowl, whip heavy cream to stiff peaks.
Gently fold whipped cream into the cream cheese mixture.
- Combine & Set
Fold in chopped strawberries and dissolved gelatin until evenly mixed.
Spread mixture evenly into a lined 8×8 or 9×9-inch pan.
- Chill
Refrigerate for 3–4 hours, or overnight, until fully set.
- Slice & Serve
Cut into 9 bars and serve chilled.