No-Bake Strawberry Cheesecake Bites
Why This Is Strictly Keto
These bites are pure cream cheese, almond flour, and real freeze-dried strawberries — no graham cracker crust and no added sugar. Powdered erythritol sweetens the filling, and a toasted almond coating adds crunch without any flour. No baking is required, so the fat-to-carb ratio stays keto-friendly throughout.
Ingredients
- 8 oz (225g) full-fat cream cheese, softened to room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons powdered erythritol
- ½ cup (50g) blanched almond flour
- ⅓ cup (15g) freeze-dried strawberries, crushed into small pieces, plus extra for coating
- ¾ cup (100g) blanched almonds, toasted and finely chopped (for coating)
Instructions
Beat the cream cheese: In a mixing bowl, beat the softened cream cheese with the vanilla extract and powdered erythritol until smooth and fluffy.
Add almond flour and strawberries: Fold in the almond flour and crushed freeze-dried strawberries until a soft, scoopable dough forms.
Portion the dough: Line a tray with parchment paper and spoon the mixture into 14 small dollops.
Freeze until firm: Freeze for 20–30 minutes, or until firm enough to roll without sticking to your hands.
Roll into balls: Roll each portion between your palms into a smooth ball.
Coat: Roll each ball in the chopped toasted almonds and extra crushed freeze-dried strawberry until fully coated.
Chill to set: Return to the tray and refrigerate for at least 30 minutes, or freeze for a firmer, ice-cream-like texture.
Serve: Let sit at room temperature for a few minutes before eating if serving straight from the freezer.
Nutritional Info (per bite, approximate)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| ~95 kcal | 8g | 2g | 1.5g |
Tips
- Toast the almonds in a dry skillet over medium heat for 3–4 minutes until fragrant — this makes the coating noticeably crunchier.
- Freeze-dried strawberries (unsweetened) give concentrated berry flavor without adding moisture that would make the dough sticky; fresh strawberries are too wet for this recipe.
- Store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
