Chocolate Strawberry Icebox Cake – Low Carb and Gluten-Free


Low Carb Strawberry Icebox Cake with Chocolate Wafers Strawberry Icebox Cake with low carb chocolate wafer cookies.  The ultimate summertime dessert made over to be low carb and gluten-free.

I am going to confess to something of a pet peeve here.  You know those recipes that say “only 4 ingredients!”?  Those recipes often irritate me.   I am not against easy or uncomplicated recipes as a whole, but in many cases, it strikes me as false advertising.  I probably wouldn’t have batted an eye at them a few years ago, when I didn’t have to consider my own ingredients so carefully.  But now I see that for most of these recipes, there are far more ingredients than actually advertised.  Because the ingredients themselves often contain a number of other ingredients.  Ingredients that I can’t eat, like sugar and wheat.  So when a recipe description says “so easy, only 4 ingredients”, I think to myself “well, so easy for you!  If I want to make it, I am going to have to the cookies for that cookie tart crust from scratch!”.  The same recipes often bill themselves as “no bake” as well, and that’s only because someone else has done the baking for them, in some factory far away.  Again, if I want to make it, I am going to have to turn on the oven and do some baking.

Low Carb Strawberry Icebox Cake with Homemade  Chocolate Wafers

This may seem awfully grumpy of me, and I swear I don’t begrudge my fellow food bloggers and recipe developers the ability to use store bought cookies in their no-bake crusts.  It’s just that I come at this from a completely different perspective now.  Things I used to take for granted, like store bought cookies and breads, are simply no longer an option.  And in so many ways, this is a huge blessing, because the foods I eat and the ingredients I use to make them are far healthier and less processed.  But it’s made me a tad more sensitive to the “easy recipe” label, and made me realize that easy isn’t necessarily a good thing.  Not if it means the recipe contains ingredients I don’t want my loved ones to consume.  If I want to make a comparable recipe, I have to go old school and make the cookies from scratch with my own low carb, gluten-free ingredients.  I’m okay with this, but I do have to consider the time and effort involved.

Low Carb Strawberry Icebox Cake with Homemade Chocolate Wafers

So you won’t see me selling this low carb strawberry icebox cake as “easy, with only a few ingredients”.  It wasn’t easy and it contains well over 10 ingredients.  But it is most certainly worth the effort, and once the low carb chocolate wafer cookies are baked, it is really is quite easy to throw together.  The cookies themselves aren’t overly difficult and can be made a day or two in advance of when you want to serve the cake.  It’s an impressive summertime dessert and a great way to showcase strawberries when they are in season.  And I guarantee you that your guests won’t be able to distinguish this from the version made with store bought cookies.  I served this at a backyard barbecue and every guest gobbled it up and said how fantastic it was and that they wouldn’t have known it was sugar or gluten-free if I hadn’t told them.  The empty plates, with every crumb gone, were high-praise indeed.  I am insanely proud of this one!

Low Carb Strawberry Icebox Cake with Chocolate Wafers

Chocolate Strawberry Icebox Cake – Low Carb and Gluten-Free

Yield: 12-15 servings

Chocolate Strawberry Icebox Cake – Low Carb and Gluten-Free

Strawberry Icebox Cake with low carb chocolate wafer cookies. The ultimate summertime dessert made over to be low carb and gluten-free.


    Chocolate Wafers:
  • 3 1/2 cups almond flour
  • 2/3 cup cocao powder
  • 1/2 cup Swerve Sweetener or other granulated erythritol
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs, slightly beaten
  • 1/4 cup butter, melted
  • 1 tsp vanilla extract
  • 1/4 tsp stevia extract
  • Filling:
  • 3 cups whipping cream
  • 1/4 cup powdered Swerve Sweetener or other powdered erythritol
  • 1 tsp vanilla extract
  • 2 to 3 cups strawberries, hulled and thinly sliced
  • 1/2 ounce high % cacao chocolate, for garnish


  1. For the wafers, preheat the oven to 300F and line two baking sheets with parchment paper.
  2. In a large bowl, combine almond flour, cocao powder, erythritol, baking powder and salt. Add in eggs, butter, vanilla and stevia and stir well until dough comes together.
  3. Roll out dough between two pieces of parchment paper to about 1/8 inch thickness. Lift off top piece of parchment and set aside. Using a 2 ¾ inch diameter cookie cutter, cut out circles of dough and use a knife or offset spatula to loosen and lift gently. Place cookies on prepared baking sheet. Gather up scraps of dough and reroll until too little is left to roll out. You should get about 49 or 50 cookies.
  4. Bake cookies until firm to the touch, about 30 minutes. Remove from oven and let cool. They will crisp up as they cool.
  5. For the filling, whip cream, powdered erythritol and vanilla extract until it forms semi-stiff peaks (somewhere between soft peaks and stiff peaks, don't overbeat but you want it to holds its shape).
  6. To assemble the cake, use at least a 9-inch cake stand or plate.
  7. Place one wafer in the center of the plate and 6 wafers in a circle around it. Spread about 1/2 cup whipped cream carefully over the wafers and top with sliced berries.
  8. Repeat with remaining wafers, whipped cream and berries until you have completed 7 layers of wafers.
  9. Top with any remaining cream (you should have plenty) and sliced berries in a decorative fashhion (I am really not good at that part!).
  10. Using a cheese slicer, shave chocolate over top.
  11. Refrigerate and let firm up, about 3 hours.


Serves 12 to 15 (we got 14 servings out of it for our guests). For 12 servings, each serving has 13 g of carbs and 5.9 g of fiber. Total NET CARBS = 7.1 g. For 15 servings, each serving contains 10.4 g of carbs and 4.7 g of fiber, so total NET CARBS are 5.7 g.

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    • Carolyn says

      Very carefully! It comes out pretty well as long as you let it sit in the fridge for a few hours first. The last few slices are a bit messy.

  1. Theresa says

    This looks amazing!

    How long do the wafers keep and how do you store them? (Airtight bag, etc?) I would love to make a batch of wafers and dip them in some almond milk or something for a quick treat… or serve this in individual servings with just a few wafers sandwiching some filling, and a dallop of filling on top to hold strawberries on.

  2. Teresa Bippen says

    Round of applause ! Like you, I have been sad about no longer being able to buy the chocolate wafers for use in desserts but this is great. I always liked the wafers as they were not too sweet. These cookies look like they could be used to make ice cream sandwiches with low carb ice cream. Great job.

  3. says

    Girl! I am just blown away! You should give yourself a BIG pat on the back for this one. Beautiful! Just a work of art! I am in your camp with processed foods. I don’t tolerate wheat well, at all. And, refined high glycemic sugars are a big no-no. Lately, I’ve learned that dairy is not good for me either. Another intolerance. But, whipped coconut cream will definitely work here! Thank you for all of your hard work on this one! xo

  4. says

    I completely agree with you on the “only four ingredient” thing…..although I don’t have to watch the ingredients as closely I hate processed foods AND I think that if I am going to take the time to bake something it better be from scratch and not full of store bought cookies and icing, ick!

    • Carolyn says

      Thanks, Kimberley. When you’re trying to do more whole foods and natural ingredients, it certainly gets tough with the “easy, no-bake” recipes.

  5. Liza says

    Any idea what the Net Carbs in only the wafers would look like? Been craving chocolate like crazy but don’t want the sugar &/or carbs! :)

    • Carolyn says

      Yes, that was pretty easy to calculate. If you assume 2 wafers per serving, it’s 4.7 g of carbs and 2.5 g of fiber, so 2.2 g NET CARBS. And if you’re only going to make the wafers, just make a half batch!

  6. Luana says

    It’s gorgeous, but I can only imagine what a mess it will become after even just one slice cut. If I made it, I’d do it in a rectangular pan, that way when pieces are cut, there’s some support to hold it together, though I’m sure it looks much prettier the way you made it.

    • Carolyn says

      You can make it that way, it would be fine. It’s actually not so bad to cut, though, after it sits in the fridge a few hours and as long as you use a very sharp knife. The first 10 slices looked great…the last few got a little messy. :)

  7. says

    This dessert is so beautiful, Carolyn. You deserve to feel proud of this artistic creation, made all the more impressive since it is low-carb, gluten-free and sugar-free. Good job!!

  8. Terry Sz says

    This is just Beautiful! Along the lines of individual servings spoken of, if we made the cookies a little smaller and maybe adjust the baking time, they could fit in an individual trifle cup/container. I’d imagine there are so many more flavors that could be made from the cookie recipe also. Wonderful recipe!

    • Carolyn says

      It slices pretty nicely after it’s been in the fridge for a while, but you need to make sure you use a very sharp knife!

  9. says

    Once again, you amaze me! Cannot WAIT to make this — and yes, I am a fan of the “Famous” chocolate wafers. Glad to have a healthy substitute. Going to the store now for strawberries, excuse me…

    • Carolyn says

      those “Famous” wafers were always so hard to find when I was baking conventional recipes. It never occurred to me to make my own until I could no longer eat them!

  10. says

    You are here for me in a pinch AGAIN! I have a backyard barbecue tomorrow, and a bunch of strawberries growing that haven’t already been scarfed up by the dog (we finally put a fence) and a birthday cake to make.

    Thank you lovely. :-)

  11. says

    I was so happy to see this on Facebook this morning! My family made a similar dessert growing up and when I tried to make it last year with store-bought GF wafers it was awful. Your cookies look exactly as I remember them. Do you think I could use regular sugar for the sweetener in the cookies? Nice job!

  12. says

    OMG – this looks GAWJUS! I LOVE Icebox’s been years since I’ve had it. Honestly, I always ate the cookies that were leftover with a cold glass of milk. Can’t do that now but I’m going to make these cookies just to have! Thanks Carolyn!

    • Carolyn says

      If you just make the cookies, do a half batch. I had to make what amounts to a double batch for this recipe!

  13. Bewildered Bug says

    That “4 ingredient” false hope is one of my pet peeves too! Not just because I am gluten and dairy free, but because “boxed mix” is not ONE ingredient to me! Anyways…you covered it quite nicely above! I love this recipe – it looks absolutely gorgeous! I am definitely gonna try it!

  14. Susan says

    Some time before it ceased publication (a very sad day IMO), Gourmet Magazine published a number of (truly) 3 ingredient recipes. My favorite was for Osso Bucco – veal shanks, onions, and plum tomatoes. Aside from salt and pepper, that’s entirely it. It has been a go-to recipes for years – completely delicious. With quality ingredients, you don’t need more.

  15. Aleksandra Kleschina says

    Dear Carolyn, I live in Russia and I came upon your website by accident and …. couldn’t stop reading it!! I got especially interested by this cake and picked a lot of strawberries at my granny’s garden so they are sitting on the table tempting me to hits awesome cake! But I don’t have Swerve Sweetener, only stevia powder – so how would you recommend to adapt your wonderful recipe? In the worst case I can use sugar (I think it would still be very good as it’ll be gluten-free) but what would be the proportions?

    • Carolyn says

      Hi Alexsandra, if just using stevia powder, use enough to equal about 3/4 cups sugar in the cookies and 1/4 cup sugar in the whipped cream. Or just use sugar in those amounts.

  16. says

    I’m absolutely giving this a try! Thanks for making such a creative gluten-free dessert. I’m also about cooking with as minimally processed ingredients as possible.

  17. Kathy says

    do you think the cookie dough would have enough body to be formed into a log, chilled, and then sliced to bake rather than having to roll the dough and cut into rounds? I love the convenience of refrigerator cookies….

  18. says

    I have made your No-Bake Chocolate Covered Strawberry Cheesecake twice in less than a month… it is so light and delicious! Now this? Wow, a childhood favorite! Can’t wait to make it! Thank you.

  19. Mrs Babyhead says

    I’m so excited to dig into this! My diabetic DH is getting it for Father’s Day tomorrow! It’s in the fridge now for tomorrow noon. Our five year old daughter is about to burst. LOL Could this be put in the freezer for a bit (couple hours tomorrow morning) to firm it up for easy cutting?

    Also thank you so much. You’ve transformed our lives with these awesome recipes!

    • Carolyn says

      I think the chocolate might get too hard with freezing and then it would crack when you tried to cut it.


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