Keto Strawberry Icebox Cake
Layers of creamy filling and fresh strawberries chilled to perfection—this no-bake classic tastes like summer with only about 4g net carbs per slice. Perfect for anyone who thinks keto desserts can’t be indulgent!
Ingredients:
For the Cream Filling:
2 cups heavy whipping cream
8 oz (225g) cream cheese, softened
1/2 cup powdered erythritol (or any keto sweetener)
1 teaspoon vanilla extract
For the Layers:
2 cups fresh strawberries, sliced
1 pack keto-friendly cookies or low-carb graham crackers
Instructions:
Prepare the Cream Filling:
In a large bowl, beat the softened cream cheese until smooth and creamy.
Add powdered sweetener and vanilla extract, mix well.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
Assemble the Cake:
In a square or rectangular dish, spread a thin layer of the cream mixture on the bottom.
Add a layer of keto cookies or crackers.
Spread a layer of cream filling over the cookies.
Add a layer of sliced strawberries.
Repeat the layers (cookies → cream → strawberries) until all ingredients are used, finishing with cream on top.
Chill:
Cover the dish and refrigerate for at least 4–6 hours, or overnight for best results.
This allows the cookies to soften and absorb the creamy layers.
Serve:
Slice and serve chilled.
Optional: garnish with extra strawberries or a light dusting of keto sweetener.
Tips:
The longer it chills, the better the texture!
You can swap strawberries with raspberries or blueberries for variation.
For extra flavor, add a hint of lemon zest to the cream.
Enjoy !