Keto Strawberry Crunch Recipe (No Dye)
- Keto Upgrade
- 7 days ago
- 4 min read
I wanted a simple strawberry crunch to add to my keto desserts for a nice spring/summer crunchy addition. This was easy and super delicious, perfect to add to keto cake or cupcakes, keto ice cream or just a topping for some light and airy mousse. I even used it as a crust for a delicious no bake keto cheesecake! Lots of options for this super easy crunchy topping!
I used no red food dye, so it is way less red in color than all other recipes!!

This recipe starts with a crunchy keto cookie. I used my keto vanilla wafer cookie recipe (https://youtu.be/adbkdzIx55o) but it will work with any crispy keto cookie like my keto shortbread, highkey shortbread, or choczero dunkies. You need eight ounces to make a full batch of this keto strawberry crunch though, so it could become expensive using store bought cookies.
The next ingredient is freeze dried strawberries, if using a food processor, I would make sure to get a fresh 1oz. bag so they blend up nicely. I had an already opened tin so they were kind of soft from exposure to the air but they still blended up nicely in my Vitamix. Freeze dried fruit can be pretty expensive so I bought a big tin to make it the cheapest per ounce.
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The last two ingredients are butter and strawberry extract. The regular recipe I looked up suggested strawberry emulsion which I do not have on hand so I just used natural strawberry extract (Original Recipe-https://sugargeekshow.com/recipe/strawberry-crunch/). But I've heard emulsion has better flavor but the few I found on Amazon have food coloring in them, which I try to avoid. The butter I used salted butter as that is all I keep but you can use unsalted if you want.

Keto Strawberry Crunch
8oz. Keto Crispy Vanilla Cookies (about 2 1/2 Cup)
1oz. Freeze Dried Strawberries (about 1 Cup)
1/2 tsp. Vanilla Extract
56g/1/4 Cup Butter (Melted)
Instructions:
In a Vitamix or food processor (if using fresh freeze dried strawberries) blitz up the freeze dried strawberries until they are a very small crumb and dump into a mixing bowl
In the same vessel add the crispy keto cookies, if using a Vitmaix blend in two batches, and blend until mostly broken into fine crumbs, I like leaving a few bigger crumbs as well
You can break up any big chunks with your fingers to avoid pulverizing them all completely into super fine crumbs, you can also do the cookies in a ziplock bag with a rolling pin or meat tenderizer
Add the cookie crumbs to the bowl and mix them together
Melt the butter and add the extract and mix then pour over the crumbs and mix well
Store in the refrigerator or freezer for a month or longer
Macros: 3 Tbs./14g Keto Strawberry Crunch Using my keto vanilla wafer recipe
60 Calories
5g Fat
4g Total Carbs
less than 1g Fiber
3g Sugar Alcohol
1g Net Carbs
2g Protein
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