No-Bake Keto Strawberry Cream Bars – Fresh, Light, and Easy
These No-Bake Keto Strawberry Cream Bars are the kind of dessert you make once and then crave all week. They’re creamy, lightly sweet, and full of fresh strawberry flavor—without turning on the oven. If you’re keeping carbs low but still want a treat that feels special, this one hits the mark.
The layers are simple: a nutty, buttery crust, a silky cream cheese filling, and a juicy strawberry topping. It’s the kind of dessert that looks fancy but comes together with everyday ingredients.
Ingredients
Method
- Prep your pan. Line an 8x8-inch (20x20 cm) square pan with parchment, leaving overhang for easy lifting. This keeps the crust from sticking and makes clean slicing easier.
- Make the crust. In a bowl, mix 2 cups almond flour, 1/4 cup granulated keto sweetener, and a pinch of salt. Stir in 6 tablespoons melted butter until the mixture resembles damp sand.
- Press and chill. Firmly press the crust into an even layer in the pan. Use the bottom of a measuring cup to pack it tightly. Chill in the fridge for 15–20 minutes to set.
- Blend the filling. Beat 16 ounces softened cream cheese with 1/3–1/2 cup granulated keto sweetener (to taste) and 1 teaspoon vanilla extract until smooth and fluffy.
- Whip the cream. In a separate bowl, whip 3/4 cup heavy cream to medium peaks. Fold it gently into the cream cheese mixture until fully combined and velvety.
- Spread the filling. Spoon the cream mixture over the chilled crust and smooth the top. Return the pan to the fridge while you prepare the strawberry layer.
- Make the strawberry topping. In a small saucepan, add 2 cups sliced strawberries, 2–3 tablespoons granulated keto sweetener, and 1 tablespoon lemon juice. Cook over medium heat for 4–6 minutes, stirring, until the berries release juice and soften slightly.
- Set with gelatin (or chia). Sprinkle 1 teaspoon unflavored gelatin over 1 tablespoon cold water and let bloom for 5 minutes. Stir the bloomed gelatin into the warm strawberry mixture until dissolved. If using chia seeds instead, stir in 1 tablespoon and let the mixture thicken off-heat for 10–15 minutes.
- Cool and layer. Let the strawberry mixture cool until just warm (not hot). Spread it gently over the cream layer. Smooth the surface.
- Chill to set. Refrigerate for at least 3 hours, or until the bars are fully set and slice cleanly. Overnight is ideal for neat squares.
- Slice and serve. Lift out using the parchment overhang. Use a sharp knife, wiping between cuts for clean edges. Serve chilled.
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Why This Recipe Works
These bars are all about smart swaps and texture. Almond flour and butter make a rich, crumbly crust that’s naturally low in carbs.
The filling uses cream cheese and heavy cream, giving you a silky, cheesecake-like center without baking. Fresh strawberries bring brightness, while a keto-friendly sweetener keeps everything balanced. Best of all, the no-bake approach means less fuss and more time enjoying dessert.
Shopping List
- Almond flour (super-fine for best texture)
- Unsalted butter
- Granulated keto sweetener (allulose or erythritol/monk fruit blend)
- Cream cheese (full-fat, softened)
- Heavy whipping cream
- Vanilla extract
- Fresh strawberries (hulled and sliced)
- Lemon juice (fresh is best)
- Gelatin powder (unflavored) or chia seeds as a no-gelatin option
- Pinch of salt
Step-by-Step Instructions
- Prep your pan. Line an 8×8-inch (20×20 cm) square pan with parchment, leaving overhang for easy lifting.
This keeps the crust from sticking and makes clean slicing easier.
- Make the crust. In a bowl, mix 2 cups almond flour, 1/4 cup granulated keto sweetener, and a pinch of salt. Stir in 6 tablespoons melted butter until the mixture resembles damp sand.
- Press and chill. Firmly press the crust into an even layer in the pan. Use the bottom of a measuring cup to pack it tightly.
Chill in the fridge for 15–20 minutes to set.
- Blend the filling. Beat 16 ounces softened cream cheese with 1/3–1/2 cup granulated keto sweetener (to taste) and 1 teaspoon vanilla extract until smooth and fluffy.
- Whip the cream. In a separate bowl, whip 3/4 cup heavy cream to medium peaks. Fold it gently into the cream cheese mixture until fully combined and velvety.
- Spread the filling. Spoon the cream mixture over the chilled crust and smooth the top. Return the pan to the fridge while you prepare the strawberry layer.
- Make the strawberry topping. In a small saucepan, add 2 cups sliced strawberries, 2–3 tablespoons granulated keto sweetener, and 1 tablespoon lemon juice.
Cook over medium heat for 4–6 minutes, stirring, until the berries release juice and soften slightly.
- Set with gelatin (or chia). Sprinkle 1 teaspoon unflavored gelatin over 1 tablespoon cold water and let bloom for 5 minutes. Stir the bloomed gelatin into the warm strawberry mixture until dissolved. If using chia seeds instead, stir in 1 tablespoon and let the mixture thicken off-heat for 10–15 minutes.
- Cool and layer. Let the strawberry mixture cool until just warm (not hot).
Spread it gently over the cream layer. Smooth the surface.
- Chill to set. Refrigerate for at least 3 hours, or until the bars are fully set and slice cleanly. Overnight is ideal for neat squares.
- Slice and serve. Lift out using the parchment overhang.
Use a sharp knife, wiping between cuts for clean edges. Serve chilled.
Storage Instructions
- Refrigerate: Store covered for up to 4 days. The crust stays firm, and the topping keeps its shine.
- Freeze: Freeze sliced bars on a sheet tray until solid, then transfer to an airtight container for up to 1 month.
Thaw in the fridge for best texture.
- Avoid room temp: These bars soften quickly; keep them cold until serving.
Why This is Good for You
These bars satisfy a sweet tooth without spiking carbs. Almond flour brings healthy fats and a little protein, while cream cheese and heavy cream offer satiety. Strawberries add vitamin C and fiber, and the lemon brightens flavor without extra sugar.
Using a low-glycemic sweetener keeps the dessert keto-friendly while still tasting like a treat.
Pitfalls to Watch Out For
- Crust too loose: If it crumbles, you may need more butter or firmer packing. Super-fine almond flour helps.
- Grainy filling: Make sure the cream cheese is fully softened before whipping. Cold cream cheese forms lumps.
- Runny topping: Don’t skip the gelatin or chia.
Also, cool the strawberry layer before spreading so it doesn’t melt the cream layer.
- Over-sweetening: Keto sweeteners vary in sweetness. Start with less, taste, and adjust.
- Watery berries: If your strawberries are very ripe, cook a minute longer to reduce excess liquid before adding gelatin.
Recipe Variations
- Berry swap: Try raspberries or a mix of berries. Adjust sweetener since raspberries are more tart.
- Lemon cream: Add 1–2 teaspoons lemon zest to the filling for a bright citrus note.
- Coconut twist: Replace 2–3 tablespoons of the almond flour with unsweetened shredded coconut for texture.
- Chocolate drizzle: Finish with a thin drizzle of melted sugar-free dark chocolate on top before chilling.
- Nut-free crust: Use finely ground sunflower seed flour in place of almond flour, and taste to adjust sweetness.
- Dairy-light option: Swap part of the cream cheese with full-fat Greek yogurt (not strictly keto for some), and reduce sweetener slightly.
Expect a softer set.
FAQ
Can I make these bars without gelatin?
Yes. Chia seeds are a simple substitute. Stir 1 tablespoon into the warm strawberry mixture and let it thicken as it cools.
The texture will be a bit more rustic, but it holds well.
Which sweetener works best?
Allulose gives the smoothest texture and no cooling aftertaste. Erythritol/monk fruit blends work too but may crystallize slightly when cold. Adjust the amount to your taste and brand strength.
Can I make them ahead for a party?
Absolutely.
Make them a day ahead and keep covered in the fridge. Slice just before serving for the cleanest edges and best presentation.
How many carbs are in a bar?
It depends on your ingredients and slice size, but a typical 16-slice batch lands around 3–5 net carbs per bar. Use a nutrition calculator with your exact products for accuracy.
Why is my crust sticking to the pan?
Make sure to line the pan with parchment and press the crust firmly.
Chilling is key. If needed, a quick 10–15 minutes in the freezer helps firm it up for clean removal.
Can I use frozen strawberries?
Yes. Use them straight from the freezer and cook a minute longer to evaporate excess liquid.
Taste and adjust sweetener, since frozen berries can be a touch less sweet.
How long do these need to chill?
Plan for at least 3 hours. Overnight is best if you want sharp, bakery-style squares. The filling and topping both set more cleanly with time.
Can I make this in a larger pan?
You can double the recipe for a 9×13-inch pan.
Increase the gelatin to 2 teaspoons, and allow extra chilling time.
Wrapping Up
No-Bake Keto Strawberry Cream Bars are proof that simple ingredients can deliver a standout dessert. The layers are balanced, the steps are straightforward, and the flavors feel fresh and light. Keep a pan in the fridge for easy treats all week, or bring a batch to your next get-together.
No oven, no stress—just a creamy, fruity bar that tastes like summer any time of year.
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