This strawberry cheesecake salad is a wonderful low carb dessert! Sugar free, LCHF and keto recipe.
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This recipe is a variation of my Low Carb Strawberry Cheesecake Ice Cream! I’ve just made it into salad form, and is a wonderful dessert for anyone following a low carb, high fat diet.
Watch my recipe video tutorial or scroll down for the full instructions and a printable recipe card!
Add cream cheese and heavy cream to a stand mixer. I use reduced fat cream cheese, because as you’ll see from my comparison it makes no difference in carbs, but is better for anyone else in my house who wants to share the dish! When it has combined, add more heavy cream.
Too add extra flavor and sweetness to the salad, I crushed up some unsweetened freeze dried strawberries into powder using the blade attachment of my stick blender. I get my strawberries from Nuts.com but you could also get them from Amazon or LC Foods.
Add the strawberry powder to the cream mixture, plus some sugar free sweetening syrup (although you might not need this if your strawberries are super sweet). You could also substitute a few drops of liquid stevia or low carb liquid sweetener of choice! Mix until fully combined.
Hull and chop some fresh strawberries. As ever, my handy huller tool makes this a quick task! Add the strawberries and some almond flour to the cream mixture and stir by hand. The almond flour gives the salad a subtle nutty flavor.
Spoon everything into a serving dish and keep in the fridge until ready to serve!
Strawberry Cheesecake Salad
This strawberry cheesecake salad is a wonderful low carb dessert! Sugar free, LCHF and keto recipe.
Ingredients
- 8 oz cream cheese
- ½ cup heavy cream
- 10 g freeze dried strawberries chopped into powder
- 2 tbs sugar free sweetening syrup
- 8 oz fresh strawberries hulled and chopped
- ¼ cup almond flour
Instructions
- Place the cream cheese and HALF the cream into a stand mixer bowl. Mix on a slow speed until combined. Add the remaining cream and mix again.
- Add the freeze dried strawberry powder and sweetening syrup and mix until fully combined.
- Add the fresh strawberries and almond flour, and stir by hand until well mixed.
- Spoon into a serving dish and keep in the fridge until required.
Claire says
So good!!!
Georgina says
So glad you enjoyed it!
JulieAnn Nelson says
What other flours can you substitute with. Can’t do nut or coconut. Would sunflower work?
Georgina says
I’ve never tried sunflower flour I’m afraid! If you try it please let me know how it goes!
Raelee says
Can you use fresh strawberries instead of the freeze dried?
Georgina says
I personally like the combination of both, but if you try it with just fresh please let me know how it turns out!
Ginger Wroot says
Love the idea of using almond flour to add a nutty flavor! I bet this would be good in a blueberry version too! Pinned, and thanks! -G
Georgina says
Yes! Blueberries would work really well too!!
angela says
love the name!!!..like ginger root;)
Kathy Koeven says
Looks yummy (wish the font were darker so it was easier to read… but other than that looks AMAZING !!)
Linda says
Made a couple minor changes to the recipe. Omitted the freeze dried strawberries and increased the fresh strawberries. Used 2 packets of Splenda Naturals instead of the sweetening syrup. Finally, added 1/2 a container of truwhip. It was delicious, so easy! Will definitely make again and again and again 🙂
Georgina says
Sounds good, Linda!!
Ashley says
What about trying sugar free gelatin powder? Instead of freeze dried ?
Georgina says
It might get too sweet – and not everyone can have the sweetener in sugar free Jello. But if you try it, let me know how it turns out!