Keto Strawberry Coconut Cream Cups – A Light, Luscious No-Bake Treat
These little cups are creamy, fruity, and just sweet enough to feel special. They’re the kind of dessert you can whip up on a weeknight and still serve proudly to guests. No baking, no fuss—just a handful of ingredients and a fridge.
If you love coconut and strawberries, this is an easy win. Plus, they’re keto-friendly without tasting “diet.” You’ll get the rich texture of a cheesecake bite with a bright pop of berry on top.
Ingredients
Method
- Prep your tools. Set out a silicone mini muffin tray or line a regular muffin tin with paper liners. This recipe makes about 12–16 mini cups, depending on size.
- Make the strawberry layer. Mash the strawberries with a fork or pulse in a blender until chunky-smooth. Add 1–2 tbsp of your sweetener and the chia seeds (if using). Stir and let it sit for 5–10 minutes to thicken slightly.
- Whip the coconut base. In a bowl, beat the softened cream cheese and butter until smooth. Add coconut cream, vanilla, lemon juice, the remaining sweetener, and a pinch of salt. Beat until fluffy and well combined. Taste and adjust sweetness.
- Layer the cups. Spoon 1–2 tablespoons of the coconut mixture into each mold. Tap the tray to level. Add a small dollop (about 1 teaspoon) of the strawberry mixture on top.
- Create a swirl (optional). Use a toothpick or skewer to gently swirl the strawberry into the coconut cream. Don’t overmix; you want a marbled look.
- Add texture. Sprinkle a few coconut flakes on top if you like a little crunch.
- Chill to set. Refrigerate for at least 2 hours, or freeze for 30–45 minutes if you’re in a hurry. They should be firm but creamy.
- Serve. Pop them out of the mold. If using paper liners, peel gently. Enjoy cold for the best texture.
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What Makes This Special
These Keto Strawberry Coconut Cream Cups hit that sweet spot between comfort and freshness. You get a silky coconut base, a soft vanilla note, and a clean, bright strawberry swirl.
The texture is like a mini mousse-meets-cheesecake, thanks to coconut cream and a touch of cream cheese.
What makes them stand out is how simple, customizable, and low in carbs they are. You can tweak the sweetness, use fresh or frozen strawberries, and even switch the sweetener to your favorite keto option. They set up quickly in the fridge and hold their shape well, which makes them great for meal prep or a last-minute dessert.
What You’ll Need
- Coconut cream (1 1/2 cups; use the thick part from a chilled can of full-fat coconut milk, or canned coconut cream)
- Cream cheese (6 oz, softened to room temperature)
- Unsalted butter (2 tbsp, softened; helps with structure and richness)
- Vanilla extract (1 tsp)
- Lemon juice (1 tsp; brightens the flavor)
- Powdered erythritol or allulose (1/3–1/2 cup, to taste; powdered blends smoother)
- Strawberries (1 cup chopped; fresh or frozen, thawed and drained)
- Chia seeds (1 tsp; optional, to lightly thicken the strawberry layer)
- Coconut flakes (unsweetened; 2–3 tbsp for topping, optional)
- Pinch of salt (balances sweetness)
- Silicone mini muffin mold or paper liners (for easy release)
How to Make It
- Prep your tools. Set out a silicone mini muffin tray or line a regular muffin tin with paper liners.
This recipe makes about 12–16 mini cups, depending on size.
- Make the strawberry layer. Mash the strawberries with a fork or pulse in a blender until chunky-smooth. Add 1–2 tbsp of your sweetener and the chia seeds (if using). Stir and let it sit for 5–10 minutes to thicken slightly.
- Whip the coconut base. In a bowl, beat the softened cream cheese and butter until smooth.
Add coconut cream, vanilla, lemon juice, the remaining sweetener, and a pinch of salt. Beat until fluffy and well combined. Taste and adjust sweetness.
- Layer the cups. Spoon 1–2 tablespoons of the coconut mixture into each mold.
Tap the tray to level. Add a small dollop (about 1 teaspoon) of the strawberry mixture on top.
- Create a swirl (optional). Use a toothpick or skewer to gently swirl the strawberry into the coconut cream. Don’t overmix; you want a marbled look.
- Add texture. Sprinkle a few coconut flakes on top if you like a little crunch.
- Chill to set. Refrigerate for at least 2 hours, or freeze for 30–45 minutes if you’re in a hurry.
They should be firm but creamy.
- Serve. Pop them out of the mold. If using paper liners, peel gently. Enjoy cold for the best texture.
Keeping It Fresh
These cups keep well in the fridge for 4–5 days in an airtight container.
If stacking, place parchment between layers to prevent sticking. For longer storage, freeze for up to 2 months. Thaw in the fridge for 30–60 minutes before serving so the texture turns creamy again.
If the strawberry topping releases a little juice after a day or two, that’s normal.
Just blot gently before serving, or use the chia seed option for a thicker, jam-like consistency.
Why This is Good for You
Each cup is rich in healthy fats from coconut cream and a small amount of butter, helping you feel satisfied with a small portion. Strawberries add natural sweetness and vitamin C without a lot of sugar. The dessert is grain-free and low-carb, especially when you choose a zero-calorie sweetener like erythritol or allulose.
Compared to traditional cheesecake bites or fruit tarts, these cups skip the crust and refined sugars.
That means fewer carbs and a lighter feel after eating. You’re getting dessert that respects your goals without feeling like a compromise.
Pitfalls to Watch Out For
- Using coconut milk instead of coconut cream: If the mixture is runny, it won’t set properly. Aim for the thick, scoopable part from full-fat coconut milk, or buy canned coconut cream.
- Not softening the cream cheese: Cold cream cheese creates lumps.
Let it sit at room temp for 30–45 minutes before beating.
- Wrong sweetener texture: Granulated sweeteners can feel gritty. Use powdered erythritol or allulose for a smooth finish.
- Too much strawberry liquid: If using frozen berries, drain excess juice. Otherwise the tops may get watery.
- Over-swirl: Swirling too much mixes the layers and makes the cups look muddy.
A few gentle strokes are enough.
- Skipping the chill time: They need time to set. If you rush it, the cups won’t hold their shape.
Alternatives
- Berry swap: Use raspberries or blackberries. If seeds bother you, press the puree through a fine sieve.
- Dairy-free option: Replace cream cheese and butter with additional coconut cream and 1–2 tablespoons of coconut oil.
Add a pinch more salt to balance.
- Flavor twist: Add 1/2 teaspoon almond extract to the coconut base, or a little lime zest for a tropical note.
- Chocolate accent: Drizzle melted sugar-free dark chocolate over the set cups, or sprinkle cocoa nibs on top before chilling.
- Nutty crunch: Add a thin base layer of crushed roasted almonds mixed with melted butter and sweetener, pressed into the molds before the coconut layer. Keep portions small to stay keto.
- Sweetener swap: Monk fruit blends work well. Allulose is smooth and less cooling; erythritol is crisper but can have a cooling effect.
FAQ
Can I make these without cream cheese?
Yes.
Use all coconut cream and add 1–2 tablespoons of coconut oil for structure. The texture will be a bit lighter and more mousse-like, but still delicious.
How many carbs are in each cup?
It varies by size and ingredients, but a typical mini cup lands around 2–3 net carbs. Use a nutrition calculator with your exact brands to be sure.
Do I have to use chia seeds in the strawberry layer?
No.
They’re optional. Chia helps thicken the berry topping slightly and keeps it from getting watery, but you can skip it if your strawberries are thick and well-drained.
Can I make these in regular muffin tins?
Yes. You’ll get about 8–10 larger cups.
Increase chill time by 15–20 minutes to ensure they set fully, and consider paper liners for easy removal.
What if I don’t have powdered sweetener?
Blend granulated sweetener in a blender until powdery. This helps avoid grit and gives the filling a smooth, creamy texture.
How long can they sit out?
About 60–90 minutes at cool room temperature. They’re best served chilled, especially on warm days, to keep their shape and texture.
Can I make them ahead for a party?
Absolutely.
Make them 1–2 days ahead and store in the fridge. If freezing, thaw in the fridge the morning of your event for a perfect, creamy bite by dessert time.
Wrapping Up
Keto Strawberry Coconut Cream Cups are the kind of dessert that feels fancy but takes almost no effort. They’re smooth, bright, and satisfying, with a clean sweetness and a creamy finish.
Keep a batch in the fridge for a quick treat, or dress them up with a drizzle of chocolate for guests. Either way, you’ll get a dessert that supports your goals and tastes like a classic favorite. Simple, fresh, and reliably delicious—this one’s a keeper.
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