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No-Bake Keto Strawberry Icebox Dessert - Creamy, Fresh, and Low-Carb

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 2 cups fine almond flour
  • 1/4 cup powdered erythritol or allulose (to taste)
  • 1/2 cup unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • Pinch of fine sea salt
  • For the filling: 12 ounces cream cheese, softened
  • 1 cup heavy whipping cream, cold
  • 1/3–1/2 cup powdered erythritol or allulose (adjust to sweetness preference)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest (optional, but brightens the flavor)
  • 2 tablespoons lemon juice (optional, helps balance richness)
  • For the strawberry layer: 2 cups fresh strawberries, hulled and sliced thin
  • 1–2 tablespoons powdered sweetener (optional, if berries aren’t very sweet)
  • To finish (optional): Extra sliced strawberries for the top
  • Fresh mint leaves

Method
 

  1. Prep the pan: Line an 8x8-inch square baking pan with parchment, leaving overhang for easy lifting. Set aside.
  2. Make the crust: In a bowl, stir almond flour, powdered sweetener, salt, vanilla, and melted butter until evenly moistened and crumbly. Press firmly into the prepared pan to form an even layer. Use the bottom of a measuring cup to compact it well.
  3. Chill the crust: Place the crust in the fridge while you make the filling. This helps it set and slice cleanly.
  4. Whip the cream: In a cold bowl, whip the heavy cream to stiff peaks. Don’t overbeat. Set aside.
  5. Beat the cream cheese: In another bowl, beat softened cream cheese with powdered sweetener until smooth and fluffy, 1–2 minutes. Add vanilla, lemon zest, and lemon juice, and beat again until silky.
  6. Fold in the cream: Gently fold the whipped cream into the cream cheese mixture in two additions. Keep it light and airy.
  7. Layer the filling: Spread half of the filling over the chilled crust. Smooth the top.
  8. Add strawberries: Toss sliced strawberries with a bit of powdered sweetener if needed. Arrange a generous layer over the filling.
  9. Finish the layers: Spread the remaining filling on top and smooth. Add more strawberries over the surface for a pretty finish.
  10. Chill to set: Cover and refrigerate at least 4 hours, preferably overnight. The longer it chills, the cleaner it slices and the better the flavor melding.
  11. Slice and serve: Lift the dessert out using the parchment overhang. Cut into squares with a sharp knife wiped clean between cuts. Garnish with mint if you like.