Welcome to the delightful world of low-carb indulgence with our Keto Strawberry Cream Cheese Icebox Cake! This recipe combines the richness of cream cheese with the vibrant freshness of strawberries, all while keeping your carbohydrate intake in check. Perfect for those following a ketogenic diet or anyone looking to enjoy a guilt-free dessert, this icebox cake is sure to become a favorite in your kitchen.

Ingredients:

  • 1 pound fresh strawberries, hulled and sliced
  • 2 cups heavy whipping cream
  • 16 oz cream cheese, softened
  • 1/2 cup powdered erythritol (or your preferred low-carb sweetener)
  • 1 teaspoon vanilla extract
  • 1/4 cup cold water
  • 2 tablespoons gelatin powder
  • 1/4 cup boiling water
  • 1/4 cup powdered erythritol (for whipping cream)
  • Fresh mint leaves, for garnish (optional)

Instructions:

  1. Prepare the Strawberry Layer:
    • In a medium bowl, combine half of the sliced strawberries with 1/4 cup of powdered erythritol. Mash the strawberries slightly with a fork to release juices. Set aside.
  2. Make the Cream Cheese Filling:
    • In a large bowl, beat the softened cream cheese until smooth and creamy.
    • Add vanilla extract and mix until well combined.
  3. Prepare the Whipped Cream:
    • In a separate bowl, whip the heavy cream until stiff peaks form.
    • Fold half of the whipped cream into the cream cheese mixture until fully incorporated.
  4. Combine Cream Cheese and Strawberry Mixtures:
    • Gently fold the mashed strawberries into the cream cheese mixture until evenly distributed.
  5. Assemble the Cake:
    • Line the bottom of a 9×13 inch baking dish with parchment paper.
    • Spread half of the cream cheese mixture evenly over the parchment paper.
  6. Prepare the Gelatin Mixture:
    • In a small bowl, sprinkle gelatin powder over cold water and let it sit for 1-2 minutes.
    • Add boiling water and stir until gelatin is completely dissolved.
    • Let it cool slightly.
  7. Add Gelatin Mixture:
    • Pour the cooled gelatin mixture over the remaining half of the cream cheese mixture and fold gently to combine.
  8. Layer with Remaining Ingredients:
    • Arrange the remaining sliced strawberries over the cream cheese layer in the baking dish.
    • Top with the remaining half of the cream cheese mixture and spread evenly.
  9. Chill the Icebox Cake:
    • Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the cake is set.
  10. Serve and Garnish:
    • Once chilled and set, remove the icebox cake from the refrigerator.
    • Garnish with fresh mint leaves, if desired, before serving.

Welcome to the delightful world of low-carb indulgence with our Keto Strawberry Cream Cheese Icebox Cake! This recipe combines the richness of cream cheese with the vibrant freshness of strawberries, all while keeping your carbohydrate intake in check. Perfect for those following a ketogenic diet or anyone looking to enjoy a guilt-free dessert, this icebox cake is sure to become a favorite in your kitchen.

Ingredients:

  • 1 pound fresh strawberries, hulled and sliced
  • 2 cups heavy whipping cream
  • 16 oz cream cheese, softened
  • 1/2 cup powdered erythritol (or your preferred low-carb sweetener)
  • 1 teaspoon vanilla extract
  • 1/4 cup cold water
  • 2 tablespoons gelatin powder
  • 1/4 cup boiling water
  • 1/4 cup powdered erythritol (for whipping cream)
  • Fresh mint leaves, for garnish (optional)

Instructions:

  1. Prepare the Strawberry Layer:
    • In a medium bowl, combine half of the sliced strawberries with 1/4 cup of powdered erythritol. Mash the strawberries slightly with a fork to release juices. Set aside.
  2. Make the Cream Cheese Filling:
    • In a large bowl, beat the softened cream cheese until smooth and creamy.
    • Add vanilla extract and mix until well combined.
  3. Prepare the Whipped Cream:
    • In a separate bowl, whip the heavy cream until stiff peaks form.
    • Fold half of the whipped cream into the cream cheese mixture until fully incorporated.
  4. Combine Cream Cheese and Strawberry Mixtures:
    • Gently fold the mashed strawberries into the cream cheese mixture until evenly distributed.
  5. Assemble the Cake:
    • Line the bottom of a 9×13 inch baking dish with parchment paper.
    • Spread half of the cream cheese mixture evenly over the parchment paper.
  6. Prepare the Gelatin Mixture:
    • In a small bowl, sprinkle gelatin powder over cold water and let it sit for 1-2 minutes.
    • Add boiling water and stir until gelatin is completely dissolved.
    • Let it cool slightly.
  7. Add Gelatin Mixture:
    • Pour the cooled gelatin mixture over the remaining half of the cream cheese mixture and fold gently to combine.
  8. Layer with Remaining Ingredients:
    • Arrange the remaining sliced strawberries over the cream cheese layer in the baking dish.
    • Top with the remaining half of the cream cheese mixture and spread evenly.
  9. Chill the Icebox Cake:
    • Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the cake is set.
  10. Serve and Garnish:
    • Once chilled and set, remove the icebox cake from the refrigerator.
    • Garnish with fresh mint leaves, if desired, before serving.

Nutritional Information (per serving):

  • Calories: 320 kcal
  • Total Fat: 30g
  • Saturated Fat: 18g
  • Cholesterol: 100mg
  • Sodium: 180mg
  • Total Carbohydrates: 6g
  • Dietary Fiber: 1g
  • Sugars: 3g
  • Protein: 6g

Smart WW Points:

  • Each serving counts as 10 WW SmartPoints.

Indulge in this keto-friendly dessert that’s as pleasing to the palate as it is kind to your waistline. Whether you’re hosting a gathering or simply treating yourself, this Strawberry Cream Cheese Icebox Cake is a guaranteed hit. Enjoy the creamy texture, the burst of strawberry flavor, and the satisfaction of staying true to your low-carb lifestyle. For more delicious recipes and health-conscious tips, stay tuned to our website and explore the world of flavorful, guilt-free eating.