This Low Carb Strawberry Cream Dessert is the kind of treat you keep making on repeat. It’s light, creamy, and full of fresh strawberry flavor without the sugar crash. You get the feel of a classic strawberry mousse, but with easy, everyday ingredients and minimal effort.
It’s perfect for weeknights, dinner parties, or when you just want something sweet that won’t derail your goals.
Low Carb Strawberry Cream Dessert - Light, Fresh, and Satisfying
Ingredients
- Fresh strawberries (about 2 cups, hulled and sliced)
- Full-fat cream cheese (8 oz, softened)
- Heavy whipping cream (1 cup)
- Powdered erythritol or allulose (1/3 to 1/2 cup, to taste)
- Pure vanilla extract (1 teaspoon)
- Lemon juice (1 to 2 teaspoons, freshly squeezed)
- Pinch of salt
- Optional garnish: extra strawberries, mint leaves, sugar-free dark chocolate shavings, or toasted sliced almonds
Instructions
- Prep the strawberries: Wash, hull, and slice the strawberries. Set aside a handful for garnish if you like. For the filling, you’ll use the bulk of the berries either mashed by hand or pulsed in a food processor for a slightly chunky puree.
- Soften the cream cheese: Let it sit at room temperature for 20–30 minutes. This helps it whip smoothly and prevents lumps in the cream mixture.
- Make the strawberry mixture: In a bowl, combine the mashed strawberries with 1–2 tablespoons of powdered sweetener and the lemon juice. Stir and let it sit for 5 minutes. This lightly macerates the berries and brings out their flavor.
- Whip the cream: In a chilled bowl, beat the heavy cream with a pinch of salt and 1–2 tablespoons of sweetener until soft peaks form. Don’t overwhip; you want a soft, cloud-like texture.
- Beat the cream cheese: In another bowl, beat the softened cream cheese with the remaining sweetener and vanilla until very smooth and fluffy, about 1–2 minutes.
- Fold it together: Gently fold the whipped cream into the cream cheese mixture in two additions. Use a spatula and light motions to keep the mixture airy.
- Add the strawberries: Fold in the strawberry mixture until just combined. For a ripple effect, don’t fully blend—leave streaks of strawberry through the cream.
- Taste and adjust: Add a touch more sweetener or a squeeze of lemon if needed. The balance should be bright, creamy, and lightly sweet.
- Chill: Spoon into serving glasses or a shallow dish. Chill for at least 1 hour to set and develop flavor.
- Garnish and serve: Top with sliced strawberries, a few mint leaves, or a sprinkle of sugar-free chocolate or toasted almonds for texture.
Why This Recipe Works
This dessert leans on a few smart swaps to keep carbs low without sacrificing flavor. Fresh strawberries bring natural sweetness and a bright, juicy taste. A blend of cream cheese and heavy cream creates a luxurious texture that feels indulgent but still fits a low-carb lifestyle.
Using a zero-calorie sweetener keeps things sweet, while vanilla and lemon add a subtle lift. The result is a creamy, fluffy dessert that feels special but comes together fast.
Shopping List
- Fresh strawberries (about 2 cups, hulled and sliced)
- Full-fat cream cheese (8 oz, softened)
- Heavy whipping cream (1 cup)
- Powdered erythritol or allulose (1/3 to 1/2 cup, to taste)
- Pure vanilla extract (1 teaspoon)
- Lemon juice (1 to 2 teaspoons, freshly squeezed)
- Pinch of salt
- Optional garnish: extra strawberries, mint leaves, sugar-free dark chocolate shavings, or toasted sliced almonds
How to Make It
- Prep the strawberries: Wash, hull, and slice the strawberries. Set aside a handful for garnish if you like.
For the filling, you’ll use the bulk of the berries either mashed by hand or pulsed in a food processor for a slightly chunky puree.
- Soften the cream cheese: Let it sit at room temperature for 20–30 minutes. This helps it whip smoothly and prevents lumps in the cream mixture.
- Make the strawberry mixture: In a bowl, combine the mashed strawberries with 1–2 tablespoons of powdered sweetener and the lemon juice. Stir and let it sit for 5 minutes.
This lightly macerates the berries and brings out their flavor.
- Whip the cream: In a chilled bowl, beat the heavy cream with a pinch of salt and 1–2 tablespoons of sweetener until soft peaks form. Don’t overwhip; you want a soft, cloud-like texture.
- Beat the cream cheese: In another bowl, beat the softened cream cheese with the remaining sweetener and vanilla until very smooth and fluffy, about 1–2 minutes.
- Fold it together: Gently fold the whipped cream into the cream cheese mixture in two additions. Use a spatula and light motions to keep the mixture airy.
- Add the strawberries: Fold in the strawberry mixture until just combined.
For a ripple effect, don’t fully blend—leave streaks of strawberry through the cream.
- Taste and adjust: Add a touch more sweetener or a squeeze of lemon if needed. The balance should be bright, creamy, and lightly sweet.
- Chill: Spoon into serving glasses or a shallow dish. Chill for at least 1 hour to set and develop flavor.
- Garnish and serve: Top with sliced strawberries, a few mint leaves, or a sprinkle of sugar-free chocolate or toasted almonds for texture.
How to Store
Keep the dessert covered in the fridge for up to 3 days.
It actually tastes better after a few hours as the flavors meld. If you plan to garnish with fresh berries or nuts, add them right before serving to keep them crisp. Avoid freezing—dairy-based mixtures like this can separate and turn grainy once thawed.
Benefits of This Recipe
- Low in carbs and sugar: Ideal for low-carb or keto-inspired eating, without the heavy, cloying sweetness of traditional desserts.
- Simple ingredients: Nothing complicated or hard to find.
Most of these items are pantry and fridge staples.
- Quick and low-effort: Minimal prep, and the mixer does most of the work. It’s a great last-minute dessert.
- Customizable: Easy to adjust sweetness, texture, and toppings. You can make it smooth like mousse or slightly chunky with berry pieces.
- Satisfying texture: The combination of whipped cream and cream cheese creates a rich, silky feel that keeps you satisfied.
What Not to Do
- Don’t skip softening the cream cheese: Cold cream cheese clumps and won’t mix smoothly, leading to a lumpy dessert.
- Don’t overwhip the cream: If you go past soft peaks, it can turn grainy or start to separate.
Soft peaks give you the best texture.
- Don’t add too much liquid: Extra lemon juice or watery strawberries can thin the mixture. If your berries are very juicy, drain off a little liquid before folding in.
- Don’t sweeten only at the end: Layer sweetness—some in the berries, some in the cream mixture—so it tastes balanced, not one-note.
- Don’t serve it warm: Chilling helps it set and makes the flavor cleaner and brighter.
Alternatives
- Dairy-free option: Use a thick, unsweetened coconut cream in place of heavy cream and a dairy-free cream cheese. Chill the coconut cream overnight and whip the solid part.
- Different berries: Swap strawberries for raspberries, blackberries, or a mix.
Raspberries bring a tangier bite; blackberries add deep, jammy notes.
- Sweetener swaps: Allulose is very smooth and dissolves well. Erythritol can be slightly cooling; powdered forms work best. Monk fruit blends also work nicely.
- Add-ins for texture: Fold in finely chopped toasted nuts, unsweetened coconut flakes, or a few sugar-free chocolate chips for crunch.
- Layered parfait: Alternate the cream with sliced berries and a sprinkle of crushed, unsweetened nut crisps for a layered look.
- Gelatin-set version: For a firmer, sliceable dessert, bloom 1 teaspoon unflavored gelatin in 1 tablespoon water, melt gently, cool slightly, then whisk into the cream cheese mixture before folding in the cream and berries.
FAQ
Can I use frozen strawberries?
Yes, but thaw them fully and drain off excess liquid first.
Frozen berries release more water, which can thin the mixture. If the dessert looks loose, add a little more whipped cream or chill longer to help it set.
What’s the best sweetener for a smooth texture?
Powdered allulose blends seamlessly and doesn’t crystallize. Powdered erythritol also works, but can have a cooling aftertaste for some people.
If using granulated sweetener, blitz it in a blender to make it powdery.
How do I make it less rich?
Use a 50/50 mix of heavy cream and unsweetened Greek yogurt, then fold gently. The yogurt lightens the texture and adds tang while staying fairly low in carbs.
Can I make this ahead for a party?
Absolutely. Make it up to 24 hours in advance, spoon into glasses, and chill covered.
Add toppings right before serving so everything looks fresh and crisp.
Why is my mixture grainy?
Graininess usually comes from overwhipped cream or cold, unsoftened cream cheese. Next time, whip just to soft peaks and bring the cream cheese fully to room temperature before beating.
How many carbs are in a serving?
It varies with the size of your strawberries and sweetener choice. As a rough guide, a moderate serving (about 1/2 cup) made with allulose typically lands around 5–7 net carbs.
For precise numbers, plug your brands and amounts into a nutrition calculator.
Can I add a crust?
Yes—make a quick low-carb crumb by pulsing almonds or pecans with a little melted butter and sweetener. Press lightly into the bottom of your glasses, then add the cream. Keep portions small to maintain low carbs.
What if I don’t have a mixer?
You can whisk by hand, but it’s a workout.
Chill your bowl and whisk, and start with very cold cream. Whisk until soft peaks form, then fold into the beaten cream cheese. A hand mixer makes it much easier.
In Conclusion
This Low Carb Strawberry Cream Dessert checks all the boxes: quick, fresh, and deeply satisfying without the sugar overload.
With simple techniques and a short ingredient list, it’s easy to pull together anytime. Tweak the sweetness, play with toppings, and enjoy a dessert that feels indulgent but still fits your goals. It’s the kind of recipe you’ll bookmark and come back to again and again.