Strawberry Cream Cheese: A Keto Delight?

Whether or not strawberry cream cheese is keto-friendly depends on the other ingredients used. While strawberries are naturally low in carbohydrates, some recipes may include sugar or other sweeteners that are not keto-friendly. However, there are keto-friendly alternatives to sugar, such as monk fruit, xylitol, and erythritol, that can be used to make a delicious strawberry cream cheese dessert that fits within the keto diet.

Keto strawberry cream cheese cobbler

This delicious keto strawberry cream cheese cobbler is a great low-carb and gluten-free dessert. The addition of cream cheese gives the cobbler an extra creamy texture without it being too smooth as the cream cheese bakes well within the almond flour cobbler mixture.

Ingredients:

• 1/2 cup butter, unsalted, softened
• 1/2 cup monk fruit low-carb sweetener (or 1 cup plus 2 tablespoons granulated sweetener)
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder (or 2 teaspoons if not using self-rising flour)
• 4 oz cream cheese, cut into small pieces
• 8 strawberries, cut into halves (or 6 cups/1 1/2 pounds of strawberries)
• 1 cup almond flour (or 1 cup all-purpose flour if not keto)
• 1/4 teaspoon salt
• 1 1/2 cups whole milk (or half and half)

Method:

Preheat the oven to 380°F (or 350°F if using a glass or ceramic baking dish).

In a bowl, mix the butter and sweetener until smooth. Beat in the eggs and vanilla extract. Add the almond flour, salt, and baking powder until you have a smooth batter.

Pour the batter into an 8-inch or 9-inch circular baking dish. Place the halved strawberries on top of the batter. Scatter the cream cheese pieces over the top.

Cover the baking dish with foil and bake for 45-50 minutes until firm and golden. Remove the foil after 25 minutes of baking.

Any leftovers can be stored in the fridge and should last up to 3 days.

Tips:

This recipe can also be made with other low-carb berries such as blackberries or raspberries, or even a mix of berries.

If you don't have whole milk, you can substitute it with half and half, or mix in a little water if you're worried it'll be too rich.

It's best to wait about 20 minutes before slicing and serving the cobbler, and it's delicious served warm with freshly whipped cream or a scoop of vanilla or strawberry ice cream.

Keto strawberry cheesecake cups

These Keto Strawberry Cheesecake Cups are a delightful, easy-to-make, and elegant dessert, perfect for any party! With only 3g net carbs per serving, this no-bake treat is a great option if you're looking for something quick and simple without compromising on taste.

Ingredients:

• 2 cups of strawberries (frozen or fresh), chopped, plus a few extra for garnish
• 1 tablespoon of a sweetener of your choice (e.g. Lakanto Monkfruit Sweetener), powdered
• 2 cups of heavy cream, at room temperature
• 8 oz of cream cheese, at room temperature
• Lemon juice, to taste

Method:

• In a small bowl, mash the strawberries with a fork, leaving the mixture slightly chunky. Mix in your chosen sweetener and lemon juice, then set aside.
• In a separate clean bowl, use a hand mixer to whip together the heavy cream, sweetener, cream cheese, and lemon juice until the mixture thickens to a very thick consistency.
• In 10 small cups (glass jars or ramekins), spoon in a small layer of the strawberry mixture.
• On top of the strawberry layer, spoon in equal amounts of the cheesecake mixture.
• Gently and beautifully spoon equal amounts of the remaining strawberry mixture over the cheesecake layer.
• Garnish with sliced strawberries and lemon zest (optional).
• Refrigerate and serve cold.

Tips:

• This dessert can be enjoyed immediately but is best if chilled for about an hour.
• To avoid re-crystallization of the sweetener, powder your low-carb sweetener before using it. Sugar alcohols like erythritol tend to stay granular or re-crystallize as they cool, so running them through a clean coffee grinder will help create a smoother texture.
• If you prefer a thicker consistency, try whipping the cream longer.

No-bake keto strawberry cheesecake

Ingredients:

• Cream cheese (at room temperature)
• Butter (softened or at room temperature)
• Heavy cream (cold)
• Fresh strawberries
• Granulated sugar substitute (e.g. Lakanto Monk Fruit Sweetener, Swerve, Pyure, Splenda)
• Almond flour
• Sea salt
• Vanilla extract
• Lemon juice (optional)
• Gelatin powder (optional)
• Boiling water (optional)

Method:

Crust:

• Mix the almond flour and granulated sugar substitute in a large bowl.
• Add the softened butter and mix until well combined.
• Press the mixture into the bottom of a 9x13-inch pan or an 8x8-inch pan for a smaller batch.
• Refrigerate while preparing the rest of the cheesecake.

Cheesecake Filling:

• Beat the softened cream cheese, sugar substitute, sour cream, vanilla extract, and sea salt in a large bowl with an electric mixer.
• Slowly add the cold heavy whipping cream and beat until fully combined and light and airy.
• Add the filling to the prepared crust.

Strawberry Topping:

• Slice the fresh strawberries and combine them with a small amount of sugar substitute and vanilla extract.
• Spread the topping over the cheesecake.

Serving:

Refrigerate the cheesecake for at least 4-6 hours before serving to allow it to set. It can be stored in the refrigerator for up to 5 days or frozen for up to 3 weeks.

Tips:

• This recipe can easily be halved for a smaller batch.
• If you want to add a strawberry swirl to your cheesecake, follow the steps below:
• Place chopped strawberries and water in a saucepan over medium heat.
• Once it starts to boil, add the powdered sweetener and reduce the heat to a minimum.
• Simmer until the mixture thickens, then allow it to cool before spooning it over the filling and creating a swirl effect with a knife.
• For an individual serving or a 'graham cracker' crust, follow these steps:
• Lightly toast almond flour in a skillet over medium heat until golden and fragrant.
• Mix the toasted flour with a sweetener, cinnamon, and salt in a small bowl or serving glass.
• Add butter and mix until combined, then press the mixture into the serving glass or dish.

Keto cheesecake fluff

Ingredients:

• Heavy whipping cream
• Cream cheese (softened at room temperature)
• Powdered sweetener (sugar-free and powdered for a smooth texture)
• Lemon juice
• Vanilla extract
• Fresh berries or other toppings of your choice (optional)

Method:

• Whip the heavy cream: Using a hand mixer or a stand mixer, whip the heavy cream until stiff peaks form. Be careful not to overmix, as it may turn into butter. Transfer the whipped cream to a separate bowl and set aside.
• Make the cream cheese mixture: In a separate bowl, beat the cream cheese until fluffy. Then, add the powdered sweetener, lemon juice, and vanilla extract. Continue mixing until well combined and smooth.
• Combine the mixtures: Add about one-third of the whipped cream to the cream cheese mixture and mix until smooth. This will lighten the mixture and make it easier to combine with the rest of the whipped cream.
• Fold in the remaining whipped cream: Gently fold in the rest of the whipped cream using a rubber spatula. Be careful not to overmix, as it may cause the fluff to deflate. You want to maintain the light and airy texture.
• Serve and enjoy: Scoop or pipe the cheesecake fluff into serving bowls or cups. You can enjoy it as it is or add your favourite toppings. Some suggested toppings include fresh berries, sugar-free chocolate chips, crushed chocolate, nuts, whipped cream, and sugar-free caramel sauce.

Storage:

Variations:

You can get creative and experiment with different flavours and toppings to make your own unique cheesecake fluff. Here are some suggested variations:

• Keto lemon fluff: Add fresh lemon juice and lemon zest for a tangy twist.
• Keto strawberry fluff: Swirl in some sugar-free strawberry sauce or add fresh chopped strawberries for a fruity flavour.
• Chocolate keto cream cheese fluff: Mix in unsweetened cocoa powder for a chocolatey treat.
• Coconut fluff: Add a drop of coconut extract and some shredded coconut for a tropical twist.
• Peanut butter cheesecake fluff: Mix in some peanut butter for a delicious twist.

Cheesecake stuffed strawberries

Cheesecake-Stuffed Strawberries

Ingredients:

• Strawberries: Choose large, firm, and just-ripe strawberries for the best results.
• Cream cheese: Use full-fat cream cheese, or reduced/low-fat cream cheese that comes in a brick, not a tub. Let the cream cheese soften at room temperature before using it.
• Confectioners' sweetener: Use a keto-friendly sweetener like Monkfruit sweetener, or regular confectioners' sugar if you're not on a low-carb diet.
• Graham crackers (optional): Crush them and dip the filled strawberries in the crumbs for a 'graham cracker crust'.
• Chocolate chips (optional): Melt some chocolate chips and drizzle over the stuffed strawberries for extra decoration.

Method:

• Prep your strawberries by slicing off a small portion of the bottom so they sit flat, then cut off the top of the strawberry.
• Hollow out the strawberries with a small metal teaspoon.
• Combine the cream cheese, sweetener, and vanilla extract in a bowl until smooth and creamy.
• Pipe or spoon the cream cheese filling into the strawberries.
• (Optional) If you plan on taking these to a party, set them in the freezer for 15-20 minutes before you go. This will help the cheesecake filling set so they're not ruined if they get knocked around during transport.

Tips:

• Use a small measuring spoon to hollow out the berries—it's easier, prettier, and faster than using a knife.
• Be careful not to over-hollow the berries, or they'll fall apart.
• It's best to prep all your berries, set them aside, make your filling, then fill them assembly-line style.
• If you want your strawberries to stand upright, slice a tiny section off the bottom.

Frequently asked questions