Strawberry picking is something I do each year. As a kid, my mom, Gram and my aunt would go to Jersey for the day and come back with the back of the car filled with strawberries. We would spend the next day cleaning and preserving or freezing berries. Of course, there was always strawberry pie and fresh berries and cream for breakfast!
This week I picked about 20 pounds of strawberries with my nieces. I cleaned them all and got them ready to be bagged up in single portion vacuum seal bags, all ready to go for smoothies throughout the year, while about a quarter of them went into the dehydrator to make gummy snacks. Some will be eaten fresh, and some made into desserts. I am always looking for something new to make, so this seemed perfect!
Additionally, you can swap out the strawberries for any other kind of berries and it would be just as good! What’s your favorite way to eat strawberries?
Strawberry Cream Bars
keto dessert
Ingredients
Crust
- 6 Tbsp Butter
- 2 cups Almond Flour
- 1/4 cup Sweetener
Topping
- 4 oz cream cheese softened
- 1 cup strawberries sliced
- 2 cup heavy cream
- 1 Tbsp sweetener
- 1 Tbsp Gelatin
- 1 Tbsp Vanilla
Instructions
Crust
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In saucepot, melt butter on low heat.
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Add in flour and sweetener
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Mix and pour out into 13×9 pan.
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Push dough out to cover bottom of pan.
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Bake at 350 degrees for 12-15 min or until crust just starts to brown.
Topping
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After crust is cooled, start making the topping.
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Add cream cheese and sweetener to mixer and turn it on.
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Scrape down sides and add strawberries and vanilla.
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Scrape down sides again and add gelatin and cream.
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Mix until the mixture resembles whipped cream. It should not be runny.
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Spoon whipped cream mixture onto crust and distribute it evenly
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Garnish with extra strawberries if desired.
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Refrigerate for 2 hours before serving.
Recipe Notes
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