Easy Keto Strawberry Cream Pie
Indulge in this delightful sugar-free and low-carb strawberry cream pie, featuring a simple shortbread crust and a dreamy, fluffy strawberry filling. Perfect for your keto lifestyle!
Equipment
- 9-inch glass or ceramic pie plate
- Blender or Food Processor
- Medium Saucepan
- Electric Mixer
Ingredients
Shortbread Crust
- 1.5 cups almond flour (168 g)
- 0.25 cup powdered Swerve Sweetener (45.5 g)
- 0.25 teaspoon salt
- 0.25 cup butter, melted (56.75 g)
Strawberry Cream Filling
- 1.5 cups chopped fresh strawberries (216 g)
- 0.25 cup water (59.15 ml)
- 2.5 teaspoons grass-fed gelatin (10 g)
- 1 cup heavy whipping cream (236.59 ml)
- 0.5 cup powdered Swerve Sweetener (91 g)
- 0.75 teaspoon vanilla extract
For Serving (Optional)
- Additional whipped cream
- Fresh berries
Instructions
For the Simple Shortbread Crust
- In a medium bowl, simply whisk together your almond flour, powdered sweetener, and a pinch of salt until they're well combined.
- Next, stir in the melted butter until the mixture forms a crumbly dough that holds together.
- Pour this mixture into a 9-inch glass or ceramic pie plate. Use your fingers to press it firmly and evenly into the bottom and up the sides. For a super neat base, you can even use a flat-bottomed glass to smooth it out.
- You have two options for the crust! For a quick, no-bake version, just pop it in the freezer while you prepare the filling. If you prefer a baked crust, prick the bottom with a fork and bake it in an oven preheated to 325°F (160°C) for 15 to 20 minutes until lightly golden. Make sure it cools down completely before adding the filling!
For the Dreamy Strawberry Cream Filling
- First, blend the fresh strawberries with the water in a blender or food processor until perfectly smooth.
- Pour this fruity puree into a medium saucepan and whisk in the grass-fed gelatin.
- Gently heat the mixture over medium-low, stirring constantly, until it just barely simmers and the gelatin completely dissolves. Remove from heat and let it cool for about 20 minutes.
- In a separate large bowl, combine the heavy whipping cream, powdered sweetener, and vanilla extract. Beat with an electric mixer until you have beautiful, stiff peaks.
- Then, slowly pour the cooled strawberry mixture into the whipped cream. Gently beat on a low speed until everything is just combined and has a lovely, uniform pink hue.
- Spoon the fluffy strawberry filling into your prepared pie crust.
- Pop it in the fridge for at least 3 hours, or until it's perfectly firm and set.
- When ready to serve, top with dollops of extra whipped cream and fresh strawberries for a delightful touch!
Notes
Nutrition information per serving (1 of 10):
Calories: 233 kcal
Total Carbs: 6.2 g (Net Carbs: 3.9 g)
Fats: 21.1 g
Protein: 4.8 g #KetoDessert #StrawberryPie #LowCarbTreat #SugarFree
Calories: 233 kcal
Total Carbs: 6.2 g (Net Carbs: 3.9 g)
Fats: 21.1 g
Protein: 4.8 g #KetoDessert #StrawberryPie #LowCarbTreat #SugarFree
