No-Bake Keto Strawberry Truffles – Creamy, Berry-Rich Bites Without the Oven
These no-bake keto strawberry truffles are the kind of treat you’ll want in your fridge at all times. They’re creamy, rich, and full of fresh strawberry flavor without the sugar crash. If you’re watching carbs or just love a quick win in the kitchen, this recipe hits the sweet spot.
No oven, no fuss—just a handful of simple ingredients and a few minutes of chilling. They’re also pretty enough for a party, but easy enough for a Tuesday night sweet tooth.
No-Bake Keto Strawberry Truffles - Creamy, Berry-Rich Bites Without the Oven
Ingredients
Method
- Prep the strawberry powder. Add freeze-dried strawberries to a blender or food processor and pulse into a fine powder. Reserve an extra tablespoon or two for coating if you like.
- Soften the base. Let the cream cheese and butter sit at room temperature until easily spreadable. This ensures a silky mixture without lumps.
- Beat the base. In a mixing bowl, beat cream cheese, butter, and coconut cream until smooth and fluffy, about 1–2 minutes.
- Add flavor and sweetness. Beat in powdered sweetener, vanilla, salt, and the strawberry powder. Start with less sweetener, then taste and adjust. The mixture should be thick, scoopable, and not too soft.
- Chill the mixture. Cover and refrigerate for 30–45 minutes, or until firm enough to roll. If it’s still sticky, chill a bit longer.
- Shape the truffles. Use a small cookie scoop or spoon to portion into 1–1.5-inch balls. Roll quickly between your palms to smooth. Place on a parchment-lined tray.
- Choose a finish. For a quick finish, roll each truffle in crushed freeze-dried strawberries, coconut, chopped nuts, or cocoa powder. For a chocolate shell, chill the shaped truffles for an extra 15 minutes before dipping.
- Melt the chocolate (optional). Gently melt dark or sugar-free chocolate with a teaspoon of coconut oil in the microwave in 15–20 second bursts, stirring between each. Don’t overheat—warm and glossy is the goal.
- Dip and set. Using a fork, dip each chilled truffle in chocolate, let the excess drip off, and return to the tray. Sprinkle a pinch of strawberry powder or coconut on top while the coating is wet for a pretty finish.
- Final chill. Refrigerate 20–30 minutes, or until firm. Enjoy straight from the fridge for the best texture.
Overeating is a pattern. This helps you fix that problem. A quick reset for cravings, snacking, and “I’ll start tomorrow” moments.
Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
Why This Recipe Works
Truffles should be smooth, indulgent, and satisfying. These deliver all that with smart low-carb swaps.
Cream cheese and coconut cream create a luscious base that holds firm when chilled. Freeze-dried strawberries bring intense, real strawberry flavor without extra moisture or sugar. A touch of powdered erythritol (or your favorite keto sweetener) brings sweetness without grit.
Finally, a thin shell of dark chocolate or a dusting of strawberry “powder” adds that candy-shop finish and a nice contrast in texture.
What You’ll Need
- Cream cheese (full fat, softened) – the creamy base.
- Coconut cream (not coconut milk) – adds richness and helps the truffles set.
- Unsalted butter (softened) – smooth texture and flavor.
- Freeze-dried strawberries – crushed into a fine powder for big strawberry flavor.
- Powdered keto sweetener (such as erythritol, allulose, or a blend) – use powdered to avoid grittiness.
- Pure vanilla extract – rounds out the flavor.
- Pinch of fine sea salt – balances sweetness and brightens the berries.
- Optional coating: 85–90% dark chocolate or sugar-free chocolate chips with a teaspoon of coconut oil for melting.
- Optional coatings and toppings: extra crushed freeze-dried strawberries, unsweetened shredded coconut, finely chopped toasted nuts, or cocoa powder.
How to Make It
- Prep the strawberry powder. Add freeze-dried strawberries to a blender or food processor and pulse into a fine powder. Reserve an extra tablespoon or two for coating if you like.
- Soften the base. Let the cream cheese and butter sit at room temperature until easily spreadable. This ensures a silky mixture without lumps.
- Beat the base. In a mixing bowl, beat cream cheese, butter, and coconut cream until smooth and fluffy, about 1–2 minutes.
- Add flavor and sweetness. Beat in powdered sweetener, vanilla, salt, and the strawberry powder.
Start with less sweetener, then taste and adjust. The mixture should be thick, scoopable, and not too soft.
- Chill the mixture. Cover and refrigerate for 30–45 minutes, or until firm enough to roll. If it’s still sticky, chill a bit longer.
- Shape the truffles. Use a small cookie scoop or spoon to portion into 1–1.5-inch balls.
Roll quickly between your palms to smooth. Place on a parchment-lined tray.
- Choose a finish. For a quick finish, roll each truffle in crushed freeze-dried strawberries, coconut, chopped nuts, or cocoa powder. For a chocolate shell, chill the shaped truffles for an extra 15 minutes before dipping.
- Melt the chocolate (optional). Gently melt dark or sugar-free chocolate with a teaspoon of coconut oil in the microwave in 15–20 second bursts, stirring between each.
Don’t overheat—warm and glossy is the goal.
- Dip and set. Using a fork, dip each chilled truffle in chocolate, let the excess drip off, and return to the tray. Sprinkle a pinch of strawberry powder or coconut on top while the coating is wet for a pretty finish.
- Final chill. Refrigerate 20–30 minutes, or until firm. Enjoy straight from the fridge for the best texture.
How to Store
- Refrigerator: Store in an airtight container for 5–7 days.
They taste best chilled.
- Freezer: Freeze for up to 2 months. Thaw in the fridge for 30 minutes before serving for a creamy center.
- Layer with parchment: If stacking, place parchment between layers to prevent sticking or smudging.
Benefits of This Recipe
- Low carb and keto-friendly: Uses powdered low-carb sweetener and freeze-dried berries to keep sugars minimal.
- No baking: Perfect for warm days or quick prep—no oven, no hassle.
- Customizable: Choose your coating, adjust sweetness, or swap flavor add-ins.
- Great for make-ahead: They hold well in the fridge and freeze beautifully.
- Restaurant-style texture: Smooth, rich, and truffle-like with a clean strawberry finish.
Pitfalls to Watch Out For
- Using fresh strawberries in the mix: Fresh berries add too much moisture, making the truffles soft and hard to roll. Stick to freeze-dried in the filling.
- Grainy sweetener: Granulated sweeteners can feel gritty.
Use powdered, or blitz granulated sweetener in a blender until fine.
- Skipping the chill time: If the mixture is warm, it won’t shape well. Chill until firm and workable.
- Overheating chocolate: High heat can seize chocolate. Melt gently and stir often.
- Wrong coconut product: Use thick coconut cream, not coconut milk.
Too much liquid will loosen the mixture.
Alternatives
- Dairy-free version: Replace cream cheese with a thick dairy-free cream cheese and use coconut cream only. You may need an extra tablespoon of strawberry powder to help it set.
- Different berries: Try freeze-dried raspberries or blueberries for a twist. Raspberry adds tang; blueberry is milder and sweeter.
- Lemon-strawberry: Add 1 teaspoon lemon zest and a few drops of lemon extract for a brighter flavor.
- Chocolate-strawberry center: Mix in 1–2 tablespoons unsweetened cocoa powder to the filling and add a splash more sweetener to balance.
- Nutty coating: Roll in finely chopped pistachios, almonds, or hazelnuts for crunch and color.
- Sweetener swaps: Allulose gives the smoothest mouthfeel; erythritol blends can be slightly cooling.
Adjust to taste.
FAQ
Are these truffles truly keto?
Yes, as long as you use a keto-friendly sweetener and dark or sugar-free chocolate, the carbs stay low. Freeze-dried strawberries add flavor with minimal net carbs per truffle.
Can I use fresh strawberries?
Not in the filling. Fresh berries add moisture and can make the truffles soft and weepy.
Use them as a garnish if you like, and rely on freeze-dried berries for the filling.
What if my mixture is too soft to roll?
Chill longer, then recheck. If it’s still soft, beat in another tablespoon of strawberry powder or a tablespoon of almond flour for structure. Chill again before rolling.
Which sweetener works best?
Powdered allulose gives a smooth, creamy finish without cooling.
Powdered erythritol or blends work too—just make sure they’re finely powdered to avoid grit.
Do I have to coat them in chocolate?
No. Rolling in strawberry powder, coconut, or nuts is quicker and just as tasty. The chocolate shell adds snap and a candy-like feel, but it’s optional.
Can I make them ahead for an event?
Absolutely.
Make them up to 3 days ahead and store chilled. If dipping in chocolate, finish the coating 24 hours before serving for the freshest look.
How big should each truffle be?
About 1–1.5 inches in diameter is ideal. That size sets well, holds its shape, and gives a satisfying bite without heavy macros.
How many carbs per truffle?
It varies by brand and coating, but many versions land around 1–3 net carbs per truffle.
Check your ingredient labels and calculate based on your exact amounts.
Wrapping Up
No-Bake Keto Strawberry Truffles are proof that low-carb desserts can feel luxurious. With a creamy center, bright berry flavor, and an easy set-and-roll method, they’re a fast favorite. Keep a batch in the fridge for weeknight treats, celebrations, or anytime you want something sweet without turning on the oven.
Make them your own with different coatings, adjust the sweetness, and enjoy every chilled, berry-forward bite.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
