Sweet strawberries and velvety cream unite in this Keto Fresas Con Crema, a light and refreshing dessert that’s perfect for summer.
I grew up in a suburb of New Jersey with a huge Latin American community. Most of the grocery stores, delicatessens, and restaurants in my neighborhood were run by Hispanics, so I had the fortune of being immersed in various culinary cultures from a young age. I still have fond recollections of the bodega down the street where we bought Cuban sandwiches hot off the press, piled high with ham, roast pork, and Swiss cheese. But perhaps my most delicious memories were made at Mexico Lindo, a restaurant just across the street from my house.
Every Friday night, my father took us there for tacos and bowls of tortilla chips—not from a bag but crisp out of the fryer and redolent of the smoky, sweet aroma of fried corn. If we got lucky, sometimes a mariachi would surprise us with a serenade just as our dessert arrived. And when it came to desserts, every choice they had on that particular day was like music to my ears. Luckily, the four of us would order something different so that we could all share. That’s how I became acquainted with things like fried ice cream, sopapillas, and fresas con crema. The latter, which consists of sliced strawberries swimming in a pool of sweetened cream, was my weakness.
I was reminded of that dessert recently when I came back from the market with more strawberries than I could possibly eat. Some were frozen, some turned into compote, and some were used in this keto version of fresas con crema. Though the original version calls for sweetened condensed milk, I’ve used a little cream cheese instead for a bit of tang and sweetened the dessert with a touch of monk fruit. Rather than stirring the strawberries into the cream, I’ve layered them to create a prettier presentation. The result is a fruity and refreshing dessert that’s perfect for summer and especially lovely after an alfresco dinner.
What exactly is Mexican Crema?
Mexican crema, also known as crema Mexicana, is a thick, pourable cream with a mild lactic tang. Though its texture is thinner, its taste is somewhat reminiscent of crème fraîche or sour cream, both of which can serve as substitutes.
Mexican crema is used in myriad ways. It provides a cooling contrast to spicy dishes and is spooned over everything from soups to enchiladas for a touch of creamy richness. It can also be used for dips or desserts such as this one. You can find Mexican crema at most large supermarkets and Latin American grocery stores across the United States.
How do I store leftovers?
Fresas con crema is best served fresh, but leftovers can be stored (tightly covered with plastic wrap) in the refrigerator for up to 2 days. Freezing is not recommended, as the texture of the dessert will be affected upon thawing.
Similar recipes to try
If you’re also a fan of Mexican-inspired dishes, we’ve got a great selection of recipes for you to try. A must is our Low-Carb Chipotle-Lime Mexican Coleslaw, which has a touch of smokiness courtesy of chipotle pepper and is perfect with everything from burgers to fried chicken. You’ll also love our Keto Ground Beef Mexican Casserole. It’s a hearty, satisfying meal the whole family will look forward to. Whether on salads, in tacos, or over a bowl of cauliflower rice, our Keto Mexican Shredded Beef will be a guaranteed hit.
Keto Fresas Con Crema (Strawberries With Cream)
Ingredients
- 1 pound strawberries hulled, rinsed, and patted dry
- 5 tablespoons granulated monk fruit divided
- 1 cup Mexican crema
- 4 ounces cream cheese softened
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon cinnamon
Instructions
- Dice the strawberries and place them in a bowl. Carefully stir in 1 tablespoon of the monk fruit and set aside.
- In a separate bowl, use a hand mixer to whisk the crema, cream cheese, remaining 4 tablespoons of monk fruit, vanilla extract, and cinnamon until light and fluffy.
- Divide a layer of the crema mixture between four glasses, followed by a layer of the strawberries. Repeat until the glasses are filled.
- Serve immediately.
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