Keto Raspberry Cream Pie
A wonderfully light and creamy keto-friendly pie bursting with fresh raspberry flavor, perfect for a healthy treat!
Equipment
- Pie Dish
- Spacious bowl
- Separate bowl
- Saucepan
- Whisk
Ingredients
- 1 Keto Pie Crust prepared (your favorite recipe!)
- 8 ounces Cream Cheese softened
- 6 Tablespoons Powdered Sweetener for cream cheese mixture
- 1/4 cup Sour Cream or full-fat Greek yogurt
- 1/2 teaspoon Vanilla Extract pure vanilla is best
- 1 cup Heavy Whipping Cream
- 2 Tablespoons Powdered Sweetener for whipped cream
- 1 1/2 cups Raspberries fresh or frozen
- 3 Tablespoons Granular Sweetener Allulose recommended
- 1 Tablespoon Water
- 3/4 teaspoon Grass-Fed Gelatin
Instructions
- Bake the Crust: First, prepare your keto pie crust as directed and bake it at 325°F for about 18-20 minutes until it's perfectly golden. Let it cool completely.
- Whip the Cream Cheese: In a spacious bowl, beat the softened cream cheese until it's incredibly smooth and creamy. Then, mix in 6 tablespoons of powdered sweetener, the sour cream, and vanilla extract until everything is perfectly combined.
- Make Whipped Cream: In a separate bowl, whip the heavy cream with the remaining 2 tablespoons of powdered sweetener until it forms lovely stiff peaks.
- Fold It In: Set aside about a quarter of the whipped cream for later decoration. Gently fold the rest into your cream cheese mixture until no streaks are left. This creates a wonderfully light filling!
- Chill the Filling: Spoon this creamy mixture into your cooled pie crust and spread it evenly to the edges. Pop it into the refrigerator for 1 hour to let it firm up nicely.
- Cook the Raspberry Topping: While the pie chills, combine raspberries, granular sweetener, and water in a medium saucepan. Bring it to a gentle simmer and cook for about 7 minutes, mashing the berries as they soften. Remove from heat.
- Add Gelatin: Quickly sprinkle the gelatin over the warm berry mixture and whisk it briskly until fully dissolved and combined.
- Layer and Chill Again: Carefully spread this vibrant raspberry topping over your chilled cream cheese filling. Return the pie to the refrigerator for another hour to set completely.
- Garnish and Serve: Just before serving, use the reserved whipped cream to pipe a beautiful border around the pie's edge. Add a few extra fresh raspberries for a final flourish!
Notes
#KetoPie #RaspberryDessert #HealthyTreat #LowCarbBaking
Nutrition Information (per serving):
Calories: 268kcal
Total Carbs: 6.3g
Net Carbs: 3.8g
Fats: 24g
Protein: 5g
Calories: 268kcal
Total Carbs: 6.3g
Net Carbs: 3.8g
Fats: 24g
Protein: 5g
