November 14

Strawberry Cloud Candy


I have a taste for sweets–always have. Since going low carb, I no longer bust out into guffaws when someone refers to fruit as “sweet,” but that doesn’t mean I don’t want a little goodie every now an then…

Okay, let’s be real. It’s more “now” than “then.”

I’ve run across the infamous “Cream Cheese Cloud” recipe that gets passed around low carb circles and I liked it. But my blobs were too big! They did not fit into my mouth and were kind of hard to eat. Does anybody actually let them soften before wolfing them down? Hats off to you if you do. And it occurred to me, some fresh strawberries mixed in would be ever-so-awesome. I love strawberries! So that’s how I ended up with Strawberry Cloud Candy!

Strawberry Cloud Candy

Strawberry Cloud Candy

Freezer Strawberry Cloud Candy is delicious! And they don't have to be strawberry. Use whatever fruit you like, or even flavored extracts to keep the carb count down. There are lots of options!
Prep Time: 20 minutes
Freezer Time: 2 hours
Total Time: 20 minutes
Course: Dessert
Cuisine: American
Keyword: Cloud Candy, Fat Bomb, Fresh Strawberries, Keto Fat Bomb
Servings: 12
Calories: 138kcal
Author: Dixie Vogel


  • 8 ounces Cream cheese (softened)
  • 1 stick butter (softened)
  • 3/4 cup Swerve
  • 1/2 teaspoon vanilla extract
  • 3 strawberries (whole (remove leaves))


  • Put softened cream cheese, butter, Swerve sweetener, vanilla extract and whole strawberries in your food processor.
  • Process until a smooth, creamy texture similar to frosting.
  • Using a pastry bag or similar tool, make candy shapes onto foil, parchment paper or silicone baking mats.
  • Alternatively, put the mix into some small, cute candy molds. (This is quicker and easier, especially if you're a slob about it like me.)
  • After your shapes are made, place the finished candies into the freezer.
  • These will need to harden at least 2-3 hours for the tiny ones or longer for the bigger ones, so try to keep them out of your mouth until they are completely frozen. Avoiding premature candy collision with your mouth is the most difficult step of the entire recipe.
  • Store in the freezer, in a ziplock bag or plastic container, if you're all fancypants.

Recipe Notes

Nutritional information is assuming about 36 candies total, 3 per serving, which is about what I would expect to get using the mini-heart molds. I have yet to eat only one of these at a time. Ha!
Please note: this is only a rough estimate. Your totals will vary depending on how big you make your candies and what additions you make.
Nutrition Facts
Strawberry Cloud Candy
Amount Per Serving (3 g)
Calories 138 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g45%
Cholesterol 1mg0%
Sodium 134mg6%
Carbohydrates 1g0%
Protein 2g4%
Net Carbs 1
* Percent Daily Values are based on a 2000 calorie diet.
Made this? Show it off!Follow @lowcarbzen & tag it #lczen.

Strawberry Cloud Candy 1

Strawberry Cloud Candy 2

Strawberry Cloud Candy 3

Strawberry Cloud Candy 4
It was the first time I tried a silicone mold and I loved it! It can go in the oven, freezer, or dishwasher and it’s super easy to pop out the finished product. Definitely a winner. I have a feeling it’s going to see a lot of use. Yum!

What would you put in your cloud candy?

About the author...

Zen Goddess

Just a regular gal who found she feels better eating low carb.


Candy, Cream Cheese, Strawberry

  • Question: the ingredients say Swerve and the link leads to Swerve confectioners. Do you use granulated or confectioners in the recipe?

    • I use Swerve confectioners in just about everything including this recipe, because in some recipes the granular gives a bit of a sugary grit to the texture. If you have a granular sweetener already, you can run it through a food processor or coffee grinder to powder it, though. This would also be fine using whatever sweetener you prefer to use, i.e. Stevia, liquid Splenda, etc.

  • I make these all the time without the strawberries and use regular Splenda–they turn out fine. I’ve added flavorings and SF jello but my favorite are just the plain vanilla ones. I use a small ice cream scoop to make balls and freeze them. And, like you, I eat them when they’re frozen hard as a rock! I’ve also made them and eaten it out of the bowl before freezing! They are THAT good!

  • Wow.. Made these tonight! Soooooo goooood. and no, of course I didn’t wait for them to completely harden! Thanks so much for the recipe! Can’t wait to try different variations!

    • Well, depending on how much, it would certainly impact the texture. As far as whether or not it would still be appealing, I couldn’t tell you. I’d probably test with just a little bit so if it sucks, you haven’t wasted a lot of your ingredients.

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