No-Bake Keto Strawberry Cream Cups – Light, Fresh, and Ready in Minutes
No oven, no fuss, and all the flavor. These No-Bake Keto Strawberry Cream Cups are a cool, creamy treat that tastes like dessert but keeps carbs in check. They’re perfect for warm days, busy nights, or when you want something sweet without heating up the kitchen.
You only need a handful of ingredients and about 15 minutes of hands-on time. The result is silky strawberry cream layered over a buttery almond base, all with a gentle touch of sweetness.
Ingredients
Method
- Prepare the base: In a bowl, combine almond flour, melted butter, sweetener, vanilla, and a pinch of salt. Stir until it looks like damp sand and holds when pressed.
- Portion the base: Divide the mixture among 6 small dessert cups or jars. Press gently to form an even layer. Set aside.
- Blend the strawberries: Add strawberries to a blender or food processor and pulse to a puree. If you like a few small pieces, leave it slightly chunky.
- Make the cream: In a mixing bowl, beat softened cream cheese with sweetener, vanilla, lemon juice, and salt until smooth. Scrape down the sides to avoid lumps.
- Whip the cream: In a separate bowl, whip the heavy cream to soft peaks. Don’t overbeat.
- Combine: Fold the strawberry puree into the cream cheese mixture until blended. Then gently fold in the whipped cream until the mixture is smooth and fluffy.
- Assemble: Spoon or pipe the strawberry cream over the almond base, dividing evenly among the cups.
- Chill: Cover and refrigerate for at least 1 to 2 hours, or until set. The flavors get better as they rest.
- Finish and serve: Top with a few strawberry pieces, coconut, chocolate shavings, or a dollop of whipped cream. Serve cold.
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 Recipe So Good
- Zero baking, zero stress: Everything comes together in a bowl and chills in the fridge.
- Keto-friendly and satisfying: Low in carbs but rich in flavor and texture, so a small portion goes a long way.
- Fresh strawberry taste: Real berries add natural color and bright flavor without a sugar crash.
- Customizable: Swap the berries, adjust the sweetness, or change the base to suit your taste.
- Make-ahead friendly: They set beautifully and keep well, so you can prep them ahead for a treat anytime.
Ingredients
- For the almond base:
- 1 cup fine almond flour
- 2 tablespoons unsalted butter, melted (or coconut oil)
- 2 tablespoons powdered erythritol or your preferred keto sweetener
- 1/2 teaspoon vanilla extract
- Pinch of salt
- For the strawberry cream:
- 6 ounces fresh strawberries, hulled (about 1 cup chopped)
- 8 ounces cream cheese, softened
- 1/2 cup heavy whipping cream
- 1/3 to 1/2 cup powdered erythritol or allulose, to taste
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice (optional, for brightness)
- Pinch of salt
- Optional toppings:
- Extra chopped strawberries
- Unsweetened shredded coconut
- Shaved dark chocolate (90% or sugar-free)
- Whipped cream (unsweetened or lightly sweetened with keto sweetener)
Instructions
- Prepare the base: In a bowl, combine almond flour, melted butter, sweetener, vanilla, and a pinch of salt. Stir until it looks like damp sand and holds when pressed.
- Portion the base: Divide the mixture among 6 small dessert cups or jars.
Press gently to form an even layer. Set aside.
- Blend the strawberries: Add strawberries to a blender or food processor and pulse to a puree. If you like a few small pieces, leave it slightly chunky.
- Make the cream: In a mixing bowl, beat softened cream cheese with sweetener, vanilla, lemon juice, and salt until smooth.
Scrape down the sides to avoid lumps.
- Whip the cream: In a separate bowl, whip the heavy cream to soft peaks. Don’t overbeat.
- Combine: Fold the strawberry puree into the cream cheese mixture until blended. Then gently fold in the whipped cream until the mixture is smooth and fluffy.
- Assemble: Spoon or pipe the strawberry cream over the almond base, dividing evenly among the cups.
- Chill: Cover and refrigerate for at least 1 to 2 hours, or until set.
The flavors get better as they rest.
- Finish and serve: Top with a few strawberry pieces, coconut, chocolate shavings, or a dollop of whipped cream. Serve cold.
Keeping It Fresh
- Storage: Cover and refrigerate for up to 4 days. The base stays tender, and the cream remains smooth.
- Freezing: Freeze without fresh fruit toppings for up to 1 month.
Thaw overnight in the fridge for best texture.
- Make-ahead tips: Mix the base and cream separately up to a day in advance. Assemble the day you plan to serve for the freshest look.
Benefits of This Recipe
- Low carb, high satisfaction: Creamy fats and fiber-rich almond flour help keep you full without a spike in blood sugar.
- Quick prep: Minimal ingredients and simple steps make this ideal for weeknights or last-minute gatherings.
- Nutritious touch: Strawberries provide vitamin C and antioxidants, while almonds add healthy fats.
- Kid-friendly flavor: It’s sweet, pretty, and gentle in taste—easy to love for all ages.
Pitfalls to Watch Out For
- Over-sweetening: Keto sweeteners vary in sweetness. Start low, taste, and adjust.
Too much can taste cooling or bitter.
- Runny texture: Use softened cream cheese, not melted. Whip cream only to soft peaks, and fold gently.
- Watery berries: If strawberries are very juicy, puree them and let excess liquid drip off through a fine sieve. This helps the cream set well.
- Grainy mouthfeel: Choose powdered sweetener, not granulated, to keep the cream smooth.
- Base crumbling: If the almond base seems dry, add a bit more melted butter—just enough to help it hold when pressed.
Recipe Variations
- Berry swap: Use raspberries, blackberries, or a mix.
Raspberries add tang and look beautiful.
- Coconut cream cups: Replace heavy cream with full-fat coconut cream and use coconut oil in the base for a dairy-light twist.
- Chocolate almond base: Add 1 tablespoon unsweetened cocoa powder to the almond flour and slightly increase sweetener.
- Lemon-strawberry: Add 1 teaspoon lemon zest to the cream for a brighter, cheesecake-like profile.
- Nut-free option: Swap almond flour for finely ground sunflower seed flour. Adjust sweetness to taste.
- Protein boost: Whisk 1 scoop unflavored or vanilla whey isolate into the cream cheese mixture and add a splash more cream if needed.
FAQ
Are strawberries keto-friendly?
Strawberries are relatively low in carbs compared to many fruits and work well in moderation on a keto plan. In this recipe, the overall carbs remain low due to portion size and the use of keto sweeteners.
Can I use frozen strawberries?
Yes, but thaw them fully and drain off excess liquid before pureeing.
This helps prevent a runny cream and keeps the flavor concentrated.
Which keto sweetener works best?
Powdered erythritol or allulose both work well. Allulose gives a smoother, less cooling finish. You can also use a monk fruit blend.
Adjust amounts to taste since sweetness varies by brand.
How do I make it dairy-free?
Use coconut cream instead of heavy cream and a dairy-free cream cheese alternative. Choose a sweetener that dissolves well and keep the cups chilled so they set properly.
Can I make one big dessert instead of cups?
Absolutely. Press the base into an 8×8-inch pan or a small pie dish, add the cream on top, and chill until set.
Slice and serve like a no-bake cheesecake.
How many servings does this make?
The recipe makes about 6 small cups. If you prefer larger portions, divide into 4 cups and plan for slightly longer chilling time.
How can I thicken the cream if it’s too soft?
Whip an extra 2 to 3 tablespoons of heavy cream to soft peaks and fold it in. You can also chill the mixture for 15 minutes, then stir and assemble.
Do I need gelatin to set it?
No.
The whipped cream and cream cheese create a stable, mousse-like texture. As long as the berries aren’t too watery, it will set without gelatin.
In Conclusion
These No-Bake Keto Strawberry Cream Cups are simple, fresh, and endlessly flexible. With a buttery almond base and a light, berry-studded cream, they’re a sweet treat that fits your low-carb goals without feeling restrictive.
Make them ahead, keep them chilled, and enjoy a cool dessert any day of the week. Whether you’re hosting friends or treating yourself, this is an easy win with big payoff.
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