Keto Strawberry Crunch Cheesecake Cone Recipe
These Keto Strawberry Crunch Cheesecake Cones are creamy, crunchy, fruity, and totally low-carb — the perfect no-bake dessert. A crisp almond-flour cone holds a fluffy cheesecake filling topped with fresh strawberries and a nostalgic strawberry crunch. Fun to assemble, beautiful to serve, and keto-friendly with just 5 net carbs per cone.
Ingredients
Cones:
- 1 ½ cups 150 g almond flour
- ¼ cup 20 g unsweetened shredded coconut (optional)
- 4 tbsp melted butter
- 3 tbsp keto sweetener
- ½ tsp vanilla extract
- Pinch of salt
Cheesecake Filling:
- 8 oz 225 g cream cheese, softened
- ½ cup heavy whipping cream
- 3 tbsp powdered sweetener
- 1 tsp vanilla
- ½ tsp lemon zest
- Pinch salt
Strawberry Crunch:
- ½ cup diced fresh strawberries
- 1 tbsp powdered sweetener
- 2 tbsp crushed freeze-dried strawberries
- 2 tbsp almond flour
Instructions
- In a medium bowl, add the almond flour, shredded coconut (if using), melted butter, sweetener, vanilla, and a pinch of salt. Mix everything together with a spoon or spatula until the texture becomes sandy and slightly sticky, similar to a soft cookie dough. It should hold together when pressed between your fingers.
- Scoop about 2–3 tablespoons of this cone mixture onto a sheet of parchment paper. Press it gently with your fingers to form a thin, even oval about 5–6 inches long. Try to keep the edges smooth so the cone holds its shape later.
- Starting from one side, roll the oval gently into a cone shape. Pinch the very bottom to seal it so the filling won’t leak out. If you want a cleaner cone shape, wrap a small piece of parchment into a cone mold and shape the mixture around it.
- Place the shaped cones on a plate or tray and chill them in the fridge for 10–15 minutes. This helps them firm up, making them easier to fill without cracking.
- To make the cheesecake filling, beat the softened cream cheese, powdered sweetener, vanilla, lemon zest, and a small pinch of salt in a bowl until completely smooth. Add the heavy cream and continue beating until the mixture becomes thick, fluffy, and pipeable. If it seems too soft, chill it for a few minutes.
- In a separate small bowl, make the strawberry crunch by mixing the diced strawberries with sweetener, crushed freeze-dried strawberries, and a spoonful of almond flour. Stir gently so the fresh berries stay intact while the crunch mixture coats them lightly.
- Once the cones are firm, fill them using a piping bag or spoon. Add a generous swirl or scoop of the cheesecake filling into each cone, making sure to go almost to the top.
- Spoon the strawberry crunch mixture onto each filled cone, letting the strawberries and crumbs fall naturally for a pretty finish. Add a little extra crunch on top if you want a more dramatic presentation.
- Serve right away while the cones are crisp and the filling is cool and creamy. Enjoy every bite of your bright, crunchy, keto-friendly cheesecake treat!