My favorite dessert, ready in 5 minutes! Next time you want a quick treat, whip up this low carb strawberries and cream dessert!
Low Carb Strawberries and Cream
Where are my strawberry fans at? Would you believe it if I told you that I, in fact, am NOT a strawberry fan? I was allergic to strawberries as a young child and never really ate them as an adult. I cringe when I touch them BUT I love how they taste. Isn’t that odd?
I know I am in the minority on that one. Most of the rest of the world are strawberry fans and go CRAZY each time I post a new strawberry recipe. So this one is for all of you!
I will say, though, that this tasted pretty darn good even speaking as a non-strawberry fan. It was the perfect texture, the perfect amount of strawberry flavor, and the consistency was easily modifiable.
Is Strawberries and Cream Keto Friendly?
No, most strawberries and cream recipes are not keto friendly. This recipe is most definitely keto friendly. There are only 3 net carbs in each serving. Now, that will go up or down depending on how many strawberries you use in each layer.
My son cut up some strawberries and mixed them in with the cream for his serving and he said that it was really good. So if you decide to piece it together like that, then the carb count will be a little higher. But, all in all, it is definitely low carb and certainly keto friendly.
How to Make Strawberries and Cream
Add all ingredients to a blender. And blend until well mixed. If the mixture is too thick, simply add almond milk 1 tablespoon at a time.
In dessert cups, add a layer of the cream mixture, then a layer of strawberries, followed by another layer of cream and top with strawberries.
Strawberries and Cream Substitutions
If you do not have Strawberry Shakeology, then you can use most strawberry or vanilla protein powders. If you use a non-strawberry base, then the strawberry flavor in the cream will be less. You can fix this by adding more real strawberries to the cream blend. Just make sure to blend it up really well.
What Cream is Good for Strawberries and Cream
The best cream to use is heavy whipping cream. There can be different cream recipes, but the case for most Strawberries and Cream recipes is heavy whipping cream because it tastes the best and has the best consistency for the final product.
Can I Make This Recipe Ahead of Time?
Yes, you definitely can make Strawberries and Cream ahead of time. I do have a suggestion, however. I would not put the final dessert cup together ahead of time. You can make the cream and store it in an airtight container in the fridge, and you can also cut up the strawberries and store them in a different airtight container in the fridge.
Once you are ready to serve, you can put the dessert cups together. This will keep your strawberries nice and fresh and firm.
Can I Use a Different Berry
You can definitely use different types of berries! Any berry that you enjoy would work wonderfully. I might suggest using regular vanilla protein powder instead of strawberry if you are going to change the berries.
But go ahead and change the berries and new a new dessert each time you make it!
Other Low Carb Shakeology Recipes
Chocolate Chip Deep Dish Cookie
Strawberries and Cream
Ingredients
- 1/2 cup heavy whipping cream
- 1/2 scoop strawberry Shakeology or other strawberry or vanilla protein powder
- 1 tablespoon low carb granular sweetener
- 1 teaspoon vanilla
- optional Strawberries for layers
Instructions
- Add all ingredients to a blender. And blend until well mixed.
- If the mixture is too thick, simply add almond milk 1 tablespoon at a time.
- In dessert cups, add a layer of the cream mixture, then a layer of strawberries, followed by another layer of cream and top with strawberries.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.