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Frozen Keto Strawberry Bites - A Simple, Refreshing Low-Carb Treat

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Fresh strawberries (about 1 cup, hulled and chopped)
  • Full-fat cream cheese (4 oz, softened)
  • Full-fat Greek yogurt or coconut yogurt (unsweetened, 1/2 cup)
  • Heavy cream or coconut cream (1/4 cup)
  • Powdered erythritol, allulose, or monk fruit blend (2–4 tablespoons, to taste)
  • Vanilla extract (1 teaspoon)
  • Lemon juice (1–2 teaspoons)
  • Pinch of fine sea salt
  • Optional: Unsweetened shredded coconut, dark chocolate (90% or sugar-free), melted coconut oil, or collagen peptides
  • Tools: Silicone mini muffin mold or ice cube tray, blender/food processor, mixing bowl, spoon or piping bag

Method
 

  1. Prep your mold: Set out a silicone mini muffin mold or an ice cube tray. If using a rigid tray, line with small paper liners for easy release.
  2. Make the creamy base: In a bowl, beat softened cream cheese until smooth. Add Greek yogurt, heavy cream, 1–2 tablespoons sweetener, vanilla, and a pinch of salt. Mix until silky and thick.
  3. Adjust sweetness: Taste and add more sweetener if needed. The mixture should be lightly sweet, since the cold will mute flavors.
  4. Make the strawberry layer: Blend chopped strawberries with lemon juice and 1–2 tablespoons sweetener until slightly chunky or completely smooth—your call.
  5. Layer the bites: Spoon or pipe a small dollop of the creamy mixture into each mold. Tap the tray to level. Add a spoonful of strawberry puree on top. Swirl gently with a toothpick for a marbled look, or leave as layers.
  6. Optional add-ins: Sprinkle a little shredded coconut on top for texture, or stir 1 tablespoon collagen into the creamy base for extra protein.
  7. Freeze: Place the tray flat in the freezer for 2–3 hours, or until completely firm.
  8. Release and store: Pop the bites out of the mold. If using paper liners, peel gently. Transfer to an airtight container.
  9. Serve: Let sit at room temperature for 2–3 minutes before eating for the best texture.