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Okay, let me tell you about the first time I tried sweet pasta. It was a complete kitchen accident! I was making a keto alfredo sauce and grabbed the wrong bowl – the one full of macerated strawberries I had prepped for dessert. I almost tossed it, but something made me take a tiny taste. Wow. That moment of butter, cream, and sweet, fresh berries completely blew my mind. It was so unexpectedly perfect that I just had to turn it into a real recipe. This Sweet Strawberry Pasta with Cream is my happy little accident, and it’s become my absolute favorite way to satisfy a dessert craving without ditching my keto goals. It’s seriously easy and feels so fancy!

Why You’ll Love This Sweet Strawberry Pasta with Cream

Trust me, this isn’t your average dessert—or your average pasta! Here’s why this recipe is about to become your new obsession:

Done in 25 minutes flat – From dough to plate, this comes together faster than ordering takeout (and tastes way better).
Keto magic – Almond flour pasta and erythritol keep it low-carb, so you can indulge guilt-free.
That “wow” factor – Sweet, creamy, and just a little tangy from the strawberries. It’s like dessert for dinner (or breakfast—no judgment here).
Crazy versatile – Swap strawberries for raspberries, add a pinch of cinnamon, or drizzle with dark chocolate. It’s your kitchen—play with it!

Seriously, one bite and you’ll be hooked. My husband still doesn’t believe it’s keto!

Ingredients for Sweet Strawberry Pasta with Cream

Here’s everything you’ll need to make this dreamy dessert pasta. I always measure everything out first—it saves so much time when you’re in the cooking zone!

For the pasta: 1 cup almond flour, 1 large egg, 1 tablespoon softened cream cheese, 1 tablespoon erythritol (or your favorite keto sweetener), ½ teaspoon vanilla extract, ¼ teaspoon salt
For the sauce: 1 cup fresh strawberries (hulled and sliced), ½ cup heavy whipping cream, 1 tablespoon butter, 1 tablespoon lemon juice
Optional garnish: Fresh mint leaves for that pretty finishing touch

Pro tip: Make sure your cream cheese is actually soft—not melted!—for the smoothest pasta dough.

How to Make Sweet Strawberry Pasta with Cream

Ready to turn simple ingredients into something magical? Let’s walk through each step together—I promise it’s easier than it sounds! Just follow my lead, and you’ll have creamy strawberry pasta goodness in no time.

Preparing the Pasta Dough

First, grab a big mixing bowl—none of those dinky little ones! Toss in your almond flour, egg, softened cream cheese (see, I told you it mattered!), erythritol, vanilla, and salt. Now get your hands in there! Mix until it forms a soft dough. If it sticks to your fingers like crazy, sprinkle in just a bit more almond flour (about a teaspoon at a time) until it’s workable.

Cooking the Pasta

Roll that beautiful dough out on a lightly almond-floured surface—aim for about as thick as a coin. Cut into ribbons (or get fancy with shapes!). Boil salted water like you mean it, then gently drop the pasta in. Here’s the key: they’re done the moment they float to the top, usually 2-3 minutes. Drain immediately—don’t let them sit!

Making the Strawberry Cream Sauce

While the pasta cooks, melt butter in a skillet over medium heat. Add strawberries and lemon juice—listen for that happy sizzle! Cook just until berries soften (about 2 minutes). Pour in cream and let it bubble gently for another 2-3 minutes until slightly thickened. That smell? Heavenly.

Combining and Serving

Add drained pasta to the skillet and toss gently—pretend you’re giving it a cozy blanket of sauce. Heat through for one last minute. Plate it up quick (this waits for no one!) and top with mint if you’re feeling fancy. Grab forks—this is best enjoyed immediately!

Tips for Perfect Sweet Strawberry Pasta with Cream

Here are my tried-and-true tips to make this dish absolutely foolproof:

Watch the sauce thickness – If it’s too thin, let it simmer a bit longer. Too thick? Add a splash of cream to loosen it up. You want it silky, not gloopy!
Almond flour adjustments – If your dough is sticky, add a teaspoon more almond flour at a time. It should feel smooth and pliable, not tacky.
Flavor twists – Try a pinch of cinnamon in the sauce for warmth, or swap strawberries for raspberries for a tangy kick. Dark chocolate shavings on top? Yes, please!

Trust me, these little tricks make all the difference!

Variations for Sweet Strawberry Pasta with Cream

One of my favorite things about this recipe is how easy it is to mix things up! If strawberries aren’t your thing (or you’re just feeling adventurous), try swapping them for raspberries or blueberries—they bring their own unique sweetness and tang. For a cozy twist, add a pinch of cinnamon to the cream sauce—it’s like a warm hug in every bite. And if you’re dairy-free, use coconut cream instead of heavy whipping cream and vegan butter for a luscious, plant-based version. The possibilities are endless!

Serving Suggestions

This sweet strawberry pasta shines brightest when you keep the sides simple. I love pairing it with an iced vanilla almond milk latte—the nutty flavors complement the creamy sauce perfectly. For a fancy brunch, top with fresh mint and serve with sparkling water with lemon. Whatever you do, don’t drown out those gorgeous berry flavors with anything too strong—let the pasta be the star!

Storage & Reheating Instructions

This sweet strawberry pasta is best enjoyed fresh—the sauce gets a bit weepy overnight—but if you must save leftovers, pop them in an airtight container in the fridge for up to 1 day. Gently reheat in a skillet with a splash of cream to revive the sauce. No freezing! The texture goes all wrong.

Sweet Strawberry Pasta with Cream Nutrition Info

Let’s be real—nutrition info can be a bit of a guessing game, especially when you’re using fresh ingredients like strawberries and cream. The numbers here are estimates based on the recipe, but they’ll give you a good idea of how this sweet treat fits into your keto lifestyle. For the full breakdown, check out the nutrition section above. Spoiler alert: it’s low in carbs, high in healthy fats, and totally guilt-free. Just remember, portion size matters—this is rich, so a little goes a long way!

FAQs About Sweet Strawberry Pasta with Cream

Can I use a different sweetener?
Absolutely! I love erythritol because it doesn’t spike blood sugar, but monk fruit or allulose work great too. Just avoid granular stevia—it can leave a bitter aftertaste in the pasta dough. If you’re not keto, regular sugar works fine (though I’d reduce it slightly since strawberries are naturally sweet).

What if I don’t have almond flour?
You can try coconut flour, but be warned—it absorbs way more liquid! Use about 1/3 cup and add an extra egg yolk. The texture will be slightly different, but still delicious. For non-keto folks, regular all-purpose flour works (about 3/4 cup), though it won’t have that lovely nutty flavor.

Can I make the pasta ahead?
Honestly, fresh is best! But if you must prep ahead, roll and cut the dough, then lay the noodles on parchment paper in the fridge for up to 2 hours before cooking. Don’t leave them too long or they’ll dry out—almond flour doesn’t behave like wheat pasta!

Help! My sauce is too thin!
No panic! Just let it simmer a bit longer—the cream will thicken as it reduces. If you’re really in a hurry, a tiny pinch of xanthan gum (like 1/8 tsp) works wonders. But go easy—too much and you’ll get pudding texture!

I can’t wait to hear how your sweet strawberry pasta adventure turns out! Did you add a special twist? Maybe you discovered the perfect berry combination or found a genius way to adjust the sauce thickness? Drop a comment below—I read every single one (and usually end up stealing your brilliant ideas for my next batch). Snap a photo if you can—nothing makes me happier than seeing your creamy, berry-filled creations. And if you loved it as much as I do, give it a rating so other dessert pasta lovers can find this recipe too. Happy cooking, friends—now go enjoy that sweet, creamy goodness!

1 Irresistible 25-Minute Sweet Strawberry Pasta with Cream