Keto Strawberry Cream Pie
A delicious and creamy Keto Strawberry Cream Pie, perfect for a healthy, low-carb treat. Featuring an easy almond flour crust and a luscious strawberry filling.
Equipment
- Medium Bowl
- 9-inch Pie Plate
- Blender or Food Processor
- Medium Saucepan
- Large Bowl
Ingredients
Crust
- 1 1/2 cups almond flour (168 g)
- 1/4 cup powdered Swerve Sweetener (45.5 g)
- 1/4 teaspoon salt
- 1/4 cup melted butter (56.75 g)
Creamy Strawberry Filling
- 1 1/2 cups chopped fresh strawberries (216 g)
- 1/4 cup water (59.15 ml)
- 2 1/2 teaspoons grass-fed gelatin (10 g)
- 1 cup heavy whipping cream (236.59 ml)
- 1/2 cup powdered Swerve Sweetener (91 g)
- 3/4 teaspoon vanilla extract
Garnish
- Additional whipped cream for serving
- fresh berries for serving
Instructions
Make the Easy Crust:
In a medium bowl, simply whisk together the almond flour, powdered sweetener, and salt until well combined.- Pour in the melted butter and stir until the mixture forms coarse, crumbly dough.
- Press this delicious mixture firmly into the bottom and up the sides of a 9-inch pie plate. Use your fingers or the bottom of a glass to make it even.
- For a no-bake crust, pop it in the freezer while you make the filling. If you prefer it baked, prick the bottom with a fork and bake at 325°F for 15-20 minutes until lightly golden. Let it cool completely before adding the filling.
Whip Up the Creamy Strawberry Filling:
In a blender or food processor, combine the fresh strawberries with water and blend until smooth.- Transfer the strawberry puree to a medium saucepan. Whisk in the gelatin. Heat over medium-low, stirring constantly, just until it begins to simmer and the gelatin fully dissolves. Remove from heat and let it cool for about 20 minutes.
- In a large bowl, beat the heavy whipping cream, powdered sweetener, and vanilla extract until it forms stiff, fluffy peaks.
- Slowly pour the cooled strawberry mixture into the whipped cream. Beat gently until everything is just combined and beautifully pink.
- Spoon this luscious filling into your prepared pie crust. Refrigerate for at least 3 hours, or until it's perfectly firm and set.
- Before serving, add dollops of extra whipped cream and fresh strawberries for a touch of elegance and extra flavor.
Notes
Nutrition Information (per serving):
- Calories: 233 kcal
- Total Carbs: 6.2 g
- Net Carbs: 3.9 g
- Fats: 21.1 g
- Protein: 4.8 g
