Keto Strawberry Cream Puff Dessert – Light, Fresh, and Low-Carb
This Keto Strawberry Cream Puff Dessert brings all the charm of a classic cream puff—light pastry, fluffy cream, and juicy strawberries—without the sugar spike. It’s a crowd-pleaser that feels special yet stays simple enough for a weeknight treat. The texture is airy, the flavor is bright, and it looks impressive in a dish.
You’ll get the satisfaction of a bakery-style dessert with ingredients that keep you on track.
Ingredients
Method
- Prep the pan and oven: Preheat oven to 400°F (205°C). Line a 9x13-inch baking pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.
- Start the dough base: In a medium saucepan over medium heat, add butter, water, and salt. Bring to a gentle boil, then reduce heat to low.
- Add the dry ingredients: Stir in almond flour, coconut flour, and flax meal. Mix vigorously with a wooden spoon until the dough pulls away from the pan and forms a smooth ball, 1–2 minutes. It should look glossy and thick.
- Cool slightly: Remove from heat and let the dough cool for 3–4 minutes so it doesn’t scramble the eggs. It should be warm, not hot.
- Beat in eggs: Add vanilla, then beat in eggs one at a time, mixing well after each. The dough will look separated at first, then come together into a thick, pipeable batter.
- Spread and bake: Spread the dough evenly into the prepared pan. Smooth the top with a spatula. Bake 20–24 minutes until puffed, golden, and set. The center may look slightly uneven—that’s normal and adds texture.
- Cool completely: Let the puff layer cool in the pan on a rack. As it cools, it may deflate a bit, creating space for the cream—perfect.
- Whip the cream: In a cold bowl, whip heavy cream to soft peaks. Set aside.
- Make the cream cheese mixture: In another bowl, beat cream cheese, powdered sweetener, vanilla, and a pinch of salt until smooth and fluffy.
- Fold together: Gently fold the whipped cream into the cream cheese mixture in two additions until smooth and airy. Taste and adjust sweetness.
- Prep the strawberries: Toss sliced strawberries with lemon juice and a touch of sweetener if desired. Pat dry to reduce extra moisture.
- Assemble: Spread the cream filling over the cooled puff layer. Scatter strawberries evenly on top, or layer them in neat rows.
- Chill: Refrigerate for at least 2 hours to set the layers and make slicing clean and easy.
- Serve: Dust with a little powdered sweetener if you like. Cut into squares and garnish with mint.
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What Makes This Special
This dessert uses a clever keto “puff” batter inspired by choux pastry, but made with almond and coconut flours instead of wheat. The cream filling is rich and lightly sweet, and the strawberries add freshness without overloading carbs. Everything is layered in a pan, so there’s no fiddly piping or shaping.
The result is a light, creamy, strawberry-studded dessert that tastes indulgent but stays low-carb.
- Keto-friendly with minimal net carbs per serving.
- Airy texture thanks to a stove-top dough and a hot oven burst.
- Make-ahead friendly for parties, potlucks, or a weekend treat.
- Customizable with different berries or flavor twists.
Shopping List
- For the puff layer:
- 1/2 cup unsalted butter
- 1 cup water
- 1/2 teaspoon fine sea salt
- 3/4 cup almond flour (super-fine)
- 2 tablespoons coconut flour
- 1 tablespoon golden flaxseed meal (optional, for structure)
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- For the cream filling:
- 8 ounces cream cheese, softened
- 1 cup heavy whipping cream
- 1/3–1/2 cup powdered erythritol or allulose (to taste)
- 1 teaspoon vanilla extract
- Pinch of salt
- For the strawberry layer:
- 1–1.5 cups fresh strawberries, hulled and sliced
- 1–2 teaspoons powdered sweetener (optional, for macerating)
- 1 teaspoon lemon juice (optional, brightens flavor)
- Finishing touches:
- Powdered sweetener for dusting (optional)
- Fresh mint leaves (optional)
Step-by-Step Instructions
- Prep the pan and oven: Preheat oven to 400°F (205°C). Line a 9×13-inch baking pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.
- Start the dough base: In a medium saucepan over medium heat, add butter, water, and salt.
Bring to a gentle boil, then reduce heat to low.
- Add the dry ingredients: Stir in almond flour, coconut flour, and flax meal. Mix vigorously with a wooden spoon until the dough pulls away from the pan and forms a smooth ball, 1–2 minutes. It should look glossy and thick.
- Cool slightly: Remove from heat and let the dough cool for 3–4 minutes so it doesn’t scramble the eggs.
It should be warm, not hot.
- Beat in eggs: Add vanilla, then beat in eggs one at a time, mixing well after each. The dough will look separated at first, then come together into a thick, pipeable batter.
- Spread and bake: Spread the dough evenly into the prepared pan. Smooth the top with a spatula.
Bake 20–24 minutes until puffed, golden, and set. The center may look slightly uneven—that’s normal and adds texture.
- Cool completely: Let the puff layer cool in the pan on a rack. As it cools, it may deflate a bit, creating space for the cream—perfect.
- Whip the cream: In a cold bowl, whip heavy cream to soft peaks.
Set aside.
- Make the cream cheese mixture: In another bowl, beat cream cheese, powdered sweetener, vanilla, and a pinch of salt until smooth and fluffy.
- Fold together: Gently fold the whipped cream into the cream cheese mixture in two additions until smooth and airy. Taste and adjust sweetness.
- Prep the strawberries: Toss sliced strawberries with lemon juice and a touch of sweetener if desired. Pat dry to reduce extra moisture.
- Assemble: Spread the cream filling over the cooled puff layer.
Scatter strawberries evenly on top, or layer them in neat rows.
- Chill: Refrigerate for at least 2 hours to set the layers and make slicing clean and easy.
- Serve: Dust with a little powdered sweetener if you like. Cut into squares and garnish with mint.
Storage Instructions
- Refrigerate: Cover the pan tightly and store in the fridge for up to 3 days. The puff stays tender, and the cream holds well.
- Make ahead: Bake the puff a day early, then assemble with cream and strawberries the day you plan to serve.
- Freezing: Not ideal once assembled.
If needed, freeze the baked puff layer alone for up to 2 months, tightly wrapped. Thaw, then add cream and berries fresh.
Health Benefits
- Lower carb load: Almond and coconut flours replace refined flour, reducing net carbs and supporting stable blood sugar.
- Higher fat, satisfying: Cream cheese and heavy cream provide satiating fats that help you feel full longer.
- Berry boost: Strawberries add vitamin C, antioxidants, and fiber with fewer carbs than many fruits.
- No refined sugar: Using erythritol or allulose keeps sweetness high and sugar low.
What Not to Do
- Don’t skip the cooling step before adding eggs to the dough. Hot dough can cook the eggs and ruin the batter.
- Don’t overbake the puff.
It should be golden and set, not dry and brittle.
- Don’t add wet strawberries straight from rinsing. Pat them dry to keep the cream layer from getting watery.
- Don’t use granulated sweetener in the cream unless it’s powdered; granules can make the filling gritty.
- Don’t slice warm. Chill to set the cream for clean, neat pieces.
Alternatives
- Berry swap: Use raspberries or a mix of berries.
Blueberries work well too, just keep portions moderate for carbs.
- Flavor twist: Add lemon zest to the cream for brightness, or a drop of almond extract for a bakery-style note.
- Dairy-light option: Replace cream cheese with mascarpone for a lighter flavor, or use coconut cream and dairy-free cream cheese for a dairy-free version.
- Chocolate drizzle: Melt sugar-free dark chocolate with a bit of coconut oil and drizzle over the top before chilling.
- Nut-free base: Swap almond flour with sunflower seed flour in equal measure and keep coconut flour as is. Check for taste balance.
FAQ
Is this dessert truly keto?
Yes, when portioned reasonably. The flours are low-carb, and the sweetener is sugar-free.
Strawberries are used in moderation to keep net carbs per serving low.
Can I make the puff in a round pan?
Absolutely. A 9-inch round or springform pan works. Baking time may vary slightly, so watch for a golden top and set center.
What sweetener works best?
Powdered erythritol or allulose blends are great.
Allulose gives a softer, creamier texture and less cooling effect than erythritol.
Why did my puff deflate?
Some deflation is normal and actually helpful for layering. If it collapses fully, it was likely underbaked or opened too early during baking. Aim for a firm golden top before removing.
Can I use frozen strawberries?
It’s not ideal.
Frozen berries release more water and can make the cream runny. If you must use them, thaw completely and blot well.
How many servings does this make?
About 12 squares from a 9×13-inch pan. For smaller bites, cut into 16 pieces.
How do I keep the cream stable?
Whip cream to soft peaks and fold gently into the cream cheese.
If you need extra hold, add 1/2 teaspoon gelatin bloomed in 1 tablespoon warm water to the cream cheese mixture.
Can I reduce the eggs?
Eggs provide structure and lift. Reducing them will change the texture. If egg-sensitive, try three eggs and add 1/2 teaspoon baking powder, but expect a denser result.
Wrapping Up
This Keto Strawberry Cream Puff Dessert brings bakery vibes with simple steps and keto-friendly ingredients.
It’s creamy, light, and just sweet enough, with bright strawberry flavor in every bite. Make it for a brunch, a birthday, or a Tuesday night treat—you’ll get compliments either way. Keep this one in your rotation when you want something pretty, delicious, and low in carbs.
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