Keto Strawberry Icebox Cake

A creamy, no-bake keto dessert layered with a buttery almond flour crust, fluffy cheesecake filling, and fresh strawberries. This sugar-free strawberry icebox cake is refreshing, sweet, and perfect for a low-carb treat without turning on the oven.

Prep Time: 25 minutes Chilling Time: 4–6 hours Total Time: 4 hours 25 minutes Servings: 9

Ingredients

For the crust

• ¼ cup granulated erythritol
• 1½ cups almond flour
• ¼ cup unsalted butter, melted
• ½ teaspoon vanilla extract
• Pinch of salt

For the creamy filling

• 8 oz (225 g) cream cheese, softened
• ½ cup powdered erythritol or monk fruit sweetener
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 cup heavy whipping cream, cold

For the strawberry layer

• 1½ cups fresh strawberries, hulled and thinly sliced
• 2 tablespoons powdered erythritol, or to taste
• ½ teaspoon lemon juice

Optional topping

• ½ cup whipped heavy cream
• 2–3 fresh strawberries, sliced
• A little grated sugar-free white chocolate

Instructions

1. Prepare the crust

In a bowl, combine the almond flour, erythritol, melted butter, vanilla extract, and salt. Mix until the mixture resembles damp crumbs. Press firmly into the bottom of an 8-inch square dish lined with parchment paper. Refrigerate for 20–30 minutes to help it set.

2. Prepare the strawberries

Place the sliced strawberries in a bowl with the sweetener and lemon juice. Toss gently and let them sit for 10 minutes. Drain any excess liquid to prevent the cake from becoming watery.

3. Make the cream cheese filling

Beat the softened cream cheese with powdered erythritol, vanilla extract, and lemon juice until smooth and creamy. Scrape down the sides of the bowl as needed.

4. Whip the cream

In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.

5. Assemble the cake

Spread half of the cream cheese filling evenly over the chilled crust. Arrange half of the sliced strawberries over the filling. Spread the remaining filling on top, followed by the remaining strawberries.

6. Chill until firm

Cover the dish and refrigerate for at least 4–6 hours, preferably overnight, until the layers are firm and easy to slice.

7. Garnish and serve

Add whipped cream, fresh strawberry slices, or sugar-free white chocolate if desired. Cut into 9 portions and serve chilled.

Approximate nutrition per serving

Based on 9 servings, without optional toppings:

• Calories: 330–380
• Protein: 5–7 g
• Total carbohydrates: 9–12 g
• Fiber: 2–3 g
• Net carbs: approximately 7–9 g
• Fat: 30–35 g

Nutrition varies with the ingredients and sweetener used.

Tips for the best results

• Use powdered sweetener in the filling for a smooth texture.
• Pat the strawberries dry after draining to keep the layers firm.
• For a firmer crust, bake it at 350°F (175°C) for 8–10 minutes and cool completely before assembling.
• Store covered in the refrigerator for up to 4 days.

Keto tip: Strawberries contain natural carbohydrates, so keep the portions moderate and calculate the net carbs using your specific ingredients. This dessert is low-carb and keto-friendly when prepared with suitable sugar-free sweeteners.