No-Bake Keto Strawberry Icebox Dessert – Creamy, Fresh, and Low-Carb
This is the kind of dessert you make when you want something sweet, cool, and satisfying without turning on the oven. Think layers of creamy, vanilla-kissed filling, fresh strawberries, and a buttery almond crust—all chilled to perfection. It’s simple, pretty, and hits that strawberry-and-cream craving.
If you’re keeping carbs low (or just want an easy make-ahead treat), this one’s a keeper. Serve it for weeknights, brunches, or warm-weather gatherings.
Ingredients
Method
- Prep the pan: Line an 8x8-inch square baking pan with parchment, leaving overhang for easy lifting. Set aside.
- Make the crust: In a bowl, stir almond flour, powdered sweetener, salt, vanilla, and melted butter until evenly moistened and crumbly. Press firmly into the prepared pan to form an even layer. Use the bottom of a measuring cup to compact it well.
- Chill the crust: Place the crust in the fridge while you make the filling. This helps it set and slice cleanly.
- Whip the cream: In a cold bowl, whip the heavy cream to stiff peaks. Don’t overbeat. Set aside.
- Beat the cream cheese: In another bowl, beat softened cream cheese with powdered sweetener until smooth and fluffy, 1–2 minutes. Add vanilla, lemon zest, and lemon juice, and beat again until silky.
- Fold in the cream: Gently fold the whipped cream into the cream cheese mixture in two additions. Keep it light and airy.
- Layer the filling: Spread half of the filling over the chilled crust. Smooth the top.
- Add strawberries: Toss sliced strawberries with a bit of powdered sweetener if needed. Arrange a generous layer over the filling.
- Finish the layers: Spread the remaining filling on top and smooth. Add more strawberries over the surface for a pretty finish.
- Chill to set: Cover and refrigerate at least 4 hours, preferably overnight. The longer it chills, the cleaner it slices and the better the flavor melding.
- Slice and serve: Lift the dessert out using the parchment overhang. Cut into squares with a sharp knife wiped clean between cuts. Garnish with mint if you like.
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.
What Makes This Special
- No baking required: The entire dessert sets in the fridge, making it perfect for hot days or busy schedules.
- Keto-friendly: Made with almond flour, cream cheese, and a sugar-free sweetener for minimal net carbs.
- Light yet rich: Creamy layers with bright, fresh strawberries keep it balanced—not heavy.
- Easy to assemble: A straightforward crust, a quick whipped filling, and strawberry layers. That’s it.
- Make-ahead: It actually tastes better after chilling, so you can prep it the day before.
Ingredients
- For the crust:
- 2 cups fine almond flour
- 1/4 cup powdered erythritol or allulose (to taste)
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
- Pinch of fine sea salt
- For the filling:
- 12 ounces cream cheese, softened
- 1 cup heavy whipping cream, cold
- 1/3–1/2 cup powdered erythritol or allulose (adjust to sweetness preference)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional, but brightens the flavor)
- 2 tablespoons lemon juice (optional, helps balance richness)
- For the strawberry layer:
- 2 cups fresh strawberries, hulled and sliced thin
- 1–2 tablespoons powdered sweetener (optional, if berries aren’t very sweet)
- To finish (optional):
- Extra sliced strawberries for the top
- Fresh mint leaves
Step-by-Step Instructions
- Prep the pan: Line an 8×8-inch square baking pan with parchment, leaving overhang for easy lifting.
Set aside.
- Make the crust: In a bowl, stir almond flour, powdered sweetener, salt, vanilla, and melted butter until evenly moistened and crumbly. Press firmly into the prepared pan to form an even layer. Use the bottom of a measuring cup to compact it well.
- Chill the crust: Place the crust in the fridge while you make the filling.
This helps it set and slice cleanly.
- Whip the cream: In a cold bowl, whip the heavy cream to stiff peaks. Don’t overbeat. Set aside.
- Beat the cream cheese: In another bowl, beat softened cream cheese with powdered sweetener until smooth and fluffy, 1–2 minutes.
Add vanilla, lemon zest, and lemon juice, and beat again until silky.
- Fold in the cream: Gently fold the whipped cream into the cream cheese mixture in two additions. Keep it light and airy.
- Layer the filling: Spread half of the filling over the chilled crust. Smooth the top.
- Add strawberries: Toss sliced strawberries with a bit of powdered sweetener if needed.
Arrange a generous layer over the filling.
- Finish the layers: Spread the remaining filling on top and smooth. Add more strawberries over the surface for a pretty finish.
- Chill to set: Cover and refrigerate at least 4 hours, preferably overnight. The longer it chills, the cleaner it slices and the better the flavor melding.
- Slice and serve: Lift the dessert out using the parchment overhang.
Cut into squares with a sharp knife wiped clean between cuts. Garnish with mint if you like.
How to Store
- Refrigerator: Store covered for up to 4 days. The crust stays pleasantly firm, and the berries remain fresh if well chilled.
- Freezer: Freeze individual squares on a tray, then wrap and store in a freezer bag for up to 1 month.
Thaw in the fridge overnight for best texture.
- Make-ahead tip: Assemble the day before serving. Add the final strawberry garnish right before serving for the freshest look.
Benefits of This Recipe
- Keto-friendly and lower sugar: Uses low-carb sweeteners and almond flour, so it fits a ketogenic or low-sugar lifestyle.
- Quick assembly: No baking, no egg separating, no complicated steps—just mix, layer, and chill.
- Flexible sweetness: You control the sweetness level by adjusting the powdered sweetener.
- Family-friendly: Even non-keto eaters love it. It tastes like a classic icebox cake with a fresher twist.
- Great for gatherings: It slices neatly and looks beautiful on a dessert table.
Pitfalls to Watch Out For
- Overbeating the cream: If it turns grainy or buttery, the filling won’t be smooth.
Stop at stiff peaks.
- Not chilling long enough: The layers need time to set. Rushing it can lead to messy slices.
- Watery berries: Very juicy strawberries can release liquid. Pat slices dry with a paper towel before layering.
- Too much sweetener in the crust: If you pack in a lot, it can become overly sweet or sticky.
Measure and taste as you go.
- Using granular sweetener: Powdered sweetener blends better and prevents a gritty texture.
Recipe Variations
- Chocolate-dipped vibe: Add 2 tablespoons unsweetened cocoa powder to the crust and sprinkle sugar-free dark chocolate shavings between layers.
- Berry medley: Mix in a few raspberries or blueberries with the strawberries for color and tang.
- Coconut cream version: Replace heavy cream with well-chilled coconut cream and add 1/2 teaspoon coconut extract for a dairy-light twist.
- Lemon-lovers: Increase lemon zest to 2 teaspoons and add a thin layer of sugar-free lemon curd between the filling layers.
- Nut-free crust: Use finely ground sunflower seed flour in place of almond flour. The flavor is slightly nuttier but still low-carb.
- Parfait style: Build individual servings in small jars: crust crumbs, filling, and berries. Perfect for portion control and easy transport.
FAQ
Can I use frozen strawberries?
Yes, but thaw them fully and pat dry.
Frozen berries release more liquid, so drying them helps keep the layers from getting watery.
What sweetener works best?
Powdered erythritol or allulose blends smoothly. Allulose tends to give a softer, less cooling aftertaste and slightly silkier texture.
Can I make this dairy-free?
Use dairy-free cream cheese and whipped coconut cream. Check that both are unsweetened, then adjust sweetener to taste.
How many carbs are in a serving?
It varies by brand and portion size, but a typical 9-serving pan made as written comes in around 4–6 net carbs per square.
Use your ingredient labels for the most accurate numbers.
Why is my crust crumbly?
It likely needs more butter or firmer pressing. Add 1–2 extra tablespoons of melted butter and compact the layer well before chilling.
Can I add gelatin for a firmer set?
Yes. Bloom 1 teaspoon powdered gelatin in 2 tablespoons cold water, melt gently, and blend into the cream cheese mixture before folding in the whipped cream for a cheesecake-like firmness.
How long does it need to chill?
At least 4 hours, but overnight is best for clean slices and full flavor.
What pan size works?
An 8×8-inch pan gives thicker layers.
A 9×9-inch pan works too, but layers will be slightly thinner. A loaf pan creates extra tall slices.
Wrapping Up
This No-Bake Keto Strawberry Icebox Dessert is a simple, fresh way to satisfy a sweet tooth while keeping carbs in check. It looks pretty, slices clean, and tastes like summer—no oven required.
Keep the ingredients on hand, and you’ll always have an easy make-ahead dessert ready for guests, weeknights, or anytime you want something cool and creamy.
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.
