Cup of Yum
1. Place keto cereal in a food processor and blend until crumbly. Set aside.
2. In a small mixing bowl, mix in melted butter with 2 cups of the prepared keto cereal crumbs. Save the remaining cup of crumbs for layering.
3. Add 2 cups of the prepared crumbs to the bottom of a 8 x 8 baking dish. Press the mixture into the bottom of the baking dish. Place in the refrigerator while preparing the cream cheese mixture.
4. In a medium size mixing bowl add the cream cheese and with a hand mixer blend on medium-high until creamy. Add 1 teaspoon of vanilla and gradually add 1/4 cup of sugar-free confectioners sugar. Mix until combined.
5. In a separate large mixing bowl add the heavy whipping cream. On low-speed whip until soft peaks form (4-5 minutes) gradually increasing the speed to medium. Add 1 teaspoon of vanilla and 1/4 cups of sugar-free confectioners sugar. Whip until firm peaks form (8-9 minutes total).
6. Fold in two cups of prepared whipping cream to the cream cheese mix.

Assembling Icebox Cake

1. Remove the crust from the refrigerator and add 1 cup of the cream cheese mix on top of the crust. Spread forming a single layer.
2. Place 1 cup of the diced strawberris over the cream cheese layer.
3. Top strawberries with 1 cup of the prepared whipped cream.
4. Sprinkle the remaining 1 cup of crumbs over the whipped cream layer (reserve 2 tablespoons for garnishing).
5. Repeat layers with the remaining ingredients: cream cheese, strawberries, whipped cream.
6. Garnish the top of the cake with sliced strawberries and cereal crumbs.