This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases.

INGREDIENTS FOR THE CREAM FILLING

Whipping of Heavy Cream (cold) = 300 ml / 1.3 cups

Cream Cheese (softened) = 150 g / 2/3 cup (You can also use Mascarpone cheese)

Powdered Sweetener = 75 g / 3/4 cup (I used Allulose, but you can use any keto friendly powdered sweetener)

INGREDIENTS FOR THE STRAWBERRY SYRUP

Fresh or frozen strawberries = 300 g (This is optional, but it does make the sandwich much more flavorful and delicious. You may not use all of it)

Powdered Sweetener = 50 g (You can use liquid stevia too)

Xanthan Gum = 1/8 tsp

OTHER INGREDIENTS

Fresh Strawberries = 10 medium whole strawberries (preferably same size)

Sliced Fresh Strawberries = 4 large whole strawberries

Keto Bread = 8 slices (I used my Sunflower Seed Yeast Bread as it can make a regular sized sandwich, see video here. You can also use any of my Keto Bread recipes or even Keto Bun Recipes. Please check out the playlist)

1.  For best results, weigh the ingredients with a digital scale

2.  If you are making a fresh loaf of bread, make sure that the bread is completely cooled.

3.  To make the strawberry syrup, blend them in a blender then strain out the juice. Cook the juice in a small saucepan over low heat. Add the sweetener and xanthan gum and once thickened, remove and set aside.

4.  To make the cream, place the softened cream cheese into a bowl and mix with a spatula until soft and creamy.

5.  In another bigger bowl, add ice cubes then place the bowl with cream cheese on top of the ice cubes. This ensures that the whipping or heavy cream is able to firm up after beating. Alternatively, you can freeze the mixing bowl and the beaters of the handheld mixer for 30 minutes before using.

6. Add the cold whipping or heavy cream, powdered sweetener to the cream cheese then beat at medium speed until firm.

7.  Lay a piece of cling wrap on the work surface. Place a slice of bread on it.

8.  Spoon some cream onto the bread, spread evenly then top with 5 whole strawberries as shown in the video. Cover with another layer of cream then top with another slice of bread. Wrap the bread firmly and refrigerate for about 2 to 3 hours or until the cream is set.

9.  You can make a marking on the cling wrap on the position you wish to cut the sandwich. Normally, we cut lengthwise diagonally but because my strawberries were not that big, it didn't look quite good when cut this way. Hence, I cut them in the opposite direction exposing the middle round part of the strawberries which was more apparent. If you want to cut them lengthwise for a nicer look, you need to use bigger strawberries in which case you will need to apply more cream.

10. For option 2, spread a slice of bread with the strawberry syrup then top with a layer of cream. Add the layer of sliced strawberries then top with another layer of cream. Drizzle some strawberry syrup on top then top with another slice of bread.

11. Wrap firmly with the cling wrap and refrigerate for 2 to 3 hours or until the cream is set and firm.

12. Once the cream is firm, cut and enjoy.

[Total Servings = 8]

NUTRITION INFO PER SERVING FOR THE FILLING

Total Carb = 2.4 g

Dietary Fiber = 0.5 g

Net Carb = 1.9 g

Calories = 198

Total Fat = 19.1 g

Protein = 1.6 g

‍

FOR THE SUNFLOWER SEED YEAST BREAD

Net Carb per serving = 1.3 g

(See details and recipe at this link - https://youtu.be/9lPoLjyArR4)

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

‍