Triple Berry Icebox Cake is a delicious summer treat made without sugar. It has plenty of options to make it low carb, grain free, Trim Healthy Mama friendly and suitable for a keto diet. With the mixed berries and white cream filling, it’s the perfect diet and allergy-friendly red white blue dessert for your 4th of July party!
Don’t worry, if you’re not concerned about any dietary issues or allergies… You can make this with regular ingredients, too!
Triple Berry Icebox Cake: Trim Healthy Mama S, Gluten Free, Sugar Free, Low Carb, Keto and soooo delicious!
Morning, friends! I had a pretty bad night last night, with the 19 month old frequently waking up and screaming at the top of her lungs. I really don’t know what her problem was 🤷🏻♀️
Luckily, we’re having pretty decent weather today (lots of thunderstorms lately, pray for my garden to keep growing please 🙏🏻) so I did some pre-school with Em and then sent the kids outside to play in the sand pit.
Now I’m sitting here watching them with one eye and ferociously blogging with the other, while they’re fighting over who gets the pink toys. This is my life and after a bad night and a day filled with sibling fights, all I want to do is send them to bed during nap time so I can eat a big slice of cake.
Well, I still have a batch of this triple berry icebox cake in the freezer, so I might just take myself up on that offer 😉
I LOVE these no bake icebox cakes for summer. They are so versatile and easy to assemble, let me show you:
How to make a Triple Berry Icebox Cake (with keto, low carb, sugar free and thm friendly options!)
Since I have been sensitive to grains lately AND also experimenting with sugar free desserts (since my little nephew turns out to be allergic), I decide to make my famous (well, famous to me at least, haha) icebox cake with some ingredient swaps and see how it turns out.
Hint: It’s fabulous.
The Graham Crackers
If you don’t care about all this diet stuff, you can just use some store-bought graham crackers. If you do, I’m afraid you’re going to have to make your own.
I used this recipe because it has great taste and color and is fairly easy to make. The only change I made was using my homemade THM baking blend (1/4 cup oat bran, 1/4 cup coconut flour, 1/4 cup bleached almond flour, 1/4 cup golden flax meal and 1 teaspoon psyllium husk per cup) instead of the almond flour the recipe calls for.
I made a double batch because I hate nothing more than to be short on an ingredient in a layered dessert!
The Cream Filling
Next up is the cream filling. Maybe you’re used to making icebox cakes with cool whip or something similar… If so, please stop.
Homemade whipped cream is the way to go
Freshly whipped cream is about the best thing ever, and you’re going to make some to make this dessert happen.
This was my first time using a sugar alternative in whipped cream, and it worked perfectly fine.
Make sure to use medium speed on your handheld mixer, otherwise it’s very easy to turn that cream into butter. Only whip to soft peaks, then add the sweetener and vanilla and keep beating slowly until you can turn over the bowl without the cream falling out. Just be careful, or you’ll have to scrape almost-whipped cream off your floor. Ask me how I know…
And fun fact: When I made this dessert to photograph it for the blog, my BEATERS BROKE. Oh my gosh, why. I had to whip the cream by hand with a whisk and it was such a workout, haha!
About the sweetener thing…
I struggled with the idea of a sugar substitute for a long time, but bottom line… If sugar is the highly processed product of a plant and things like erythritol are the highly processed products of a plant, too… I might just as well occasionally choose to make a dessert with the one product that doesn’t affect my blood sugar and doesn’t make my kids’ teeth rot.
I do stick to my opinion that a low carb/keto/whatever dessert is still that… A dessert to be eaten in moderation. Just because this is a low carb no bake cake doesn’t mean you should have it for breakfast.
Even though I really wanted to this morning, ha!
Either way, that homemade whipped cream is going to be folded into softened cream cheese and that’s already it for the cream filling.
Layering and chilling the cake
Finally, all you have to do is layering the graham crackers, cream filling and mixed summer berries in a 9×13 pan.
Start by covering the bottom of the pan with a thin layer of cream filling, a layer of graham crackers, 1/3 of the cream filling and most of the berries. As you can see in the photo, I had to resort to frozen raspberries inside the cake – *somebody* had snuck most of the fresh raspberries off the counter!
Then pack on another 1/3 of the cream filling…
… and finish with a layer of graham cracker and the remaining cream filling. Make sure you have some berries left to decorate the top.
Then, chill the cake for at least 4 hours, better overnight. This will allow the cream filling to set and the graham crackers to soften – my favorite part!
I recommend freezing the cake for about 30 minutes before serving it, that way you get the cleanest slices.
how this low carb cherry brownie cake fits into the trim healthy mama plan:
If you’ve been around for a while, you’ll know what a huge fan I am of the Trim Healthy Mama lifestyle.
If you don’t know what I’m going on about and want to learn more, an easy book to start with is their Trim Healthy Mama Plan you can get on Amazon here. FYI, I make a commission for purchases made through that link. Your price doesn’t change.
This recipe is great for an s-fuel setting, as it will give you a good amount of fats but it’s low in carbohydrates (if you stick to homemade graham crackers and no-carb sweetener).
Please keep in mind that it’s still a dessert to be enjoyed in moderation. Even though it’s perfectly on plan, you’ll want to make sure you practice portion control even when making Trim Healthy Mama friendly desserts.
You’ll want to print this no bake triple berry cake recipe for keeps!
- 2 batches Homemade low carb graham crackers, click for the recipe I used; can also use a box store-bought if not concerned about dietary limits
- 2 cups heavy whipping cream, well chilled
- 1/2 cup confectioner's Swerve, or your favorite sweetener
- 1 teaspoon vanilla extract
- 8 oz full fat cream cheese, softened
- 3 cups fresh summer berries, not packed, rinsed and carefully dried
- Make the crackers: Make and bake the crackers according to the recipe instructions linked above. Cool completely.
- Make cream filling: Place the heavy whipping cream in a large clean bowl and, using a handheld mixer with the beater attachment, whip to soft peaks on medium speed. Add the sweetener and vanilla and continue whipping slowly until the cream is fluffy, increased in volume and sticks to the bowl if you slightly tilt it. Fold whipped cream and softened cream cheese together.
- Assemble the dessert: Layer in 9x13 pan:1. Little bit cream mix (just to cover the bottom)2. Graham crackers3. 1/3 of the cream mix4. 2 1/2 cups berries5. 1/3 of the cream mix6. Graham crackers7. Remaining cream mix8. Decorate with remaining berries
- Chill overnight or at least 4 hours. For easiest slicing, freeze for 30-60 minutes before serving.
Nutrition (this is an estimate)
Questions for you – let me know in the comments below!
1. Do you crave dessert for breakfast when you didn’t sleep enough?
2. What is your opinion on sugar substitutes like Swerve?
3. Before you had multiple kids, did everyone tell you “they’ll play together so nicely”, too? 🙈