Yield: 4 servings

Serving Size:  one 4oz verrine (1/2 cup)


  • 1 cup (210g) warm cream cheese (OR vegan cream cheese alternative OR coconut cream)

  • 2 Tbsp (26g) powdered erythritol (OR other erythritol-based sweetener)

  • 1 cup (200g) strawberries (fresh or frozen)

  • 2 tsp (200g) powdered gelatin (soaked in 1 Tbsp of cold water)

  • (optional) 1/2 tsp vanilla extract



Powdered Erythritol:

Vegan Cream Cheese:

Pure Raw Vanilla Bean Powder:

Vanilla Extract:

Powdered Gelatin:

Coconut Cream:

Vegan Cream Cheese DIY Recipe:


Heat-Safe Silicone Spatula:

Bullet Blender:

Pyrex Mixing Bowl:

Reusable Piping Bag:

Magnetic Measuring Spoons:

Micro Measuring Spoons:
("dash", "tad", "smidgen", etc. measurements below 1/4 tsp)


1. In a heat-safe bowl or in a small sauce pan, heat the strawberries and erythritol until half the water in the strawberries has cooked out. Be sure to stir often to prevent burning. This process will happen more smoothly and quickly if you chop the strawberries first, but it's not required. Once the mixture has started to thicken and has cooked down a bit (not as thick as jam but not as soupy as it started out, see video above for reference), set aside and let cool to room temperature, then chill in the fridge until cold.

2. Blend the strawberry mixture in a blender until smooth (leave chunky if you prefer, but the texture is more mousse-like if you blend to a fine puree).

3. In a medium bowl, whip the cold cream cheese until fluffy, then mix in the strawberry puree. You can also do this by adding both to the blender if you don't have an electric mixer. For the gelatin, mix it with the cold water in a small bowl and let sit for 5 minutes, then melt in the microwave for 20 seconds until liquid. Mix this melted gelatin into the strawberry puree right when adding that to the cream cheese mixture.

4. Pour or pipe this mixture into 4 serving glasses and chill 2-3 hours, ideally overnight. Alternatively, let chill and set up in one medium bowl first, then spoon into a piping bag and pipe into serving glasses if you'd like a more textured presentation like in the video above.


1. If using the additional ingredients, add the vanilla to the strawberry mixture AFTER it has reduced down.


When you're as obsessed with sweets as I am, skipping dessert is not an option, but all the "sugar-free" treats I find in stores/restaurants never quite taste like dessert. After discovering that GOOD low-carb dessert recipes are so hard to find, I started experimenting and creating my own. TPH exists so that diabetics, carb-resistant people like me, and anyone else looking to avoid sugar can enjoy truly decadent desserts that won't cause insulin resistance or tooth decay.

Become a TPH Patron and get special perks here:

  • Pinterest Social Icon
  • YouTube Social  Icon

©2023 by TPH. Proudly created with