The Best Strawberry Cream Pie Ever (Keto-friendly and Low Carb)
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 1x
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Scale
Ingredients
For the crust:
- 2 cups almond flour
- ¼ cup granulated Stevia or other granulated low carb sweetener
- ¼ cup butter, melted
- pinch of salt
For the strawberry filling:
- 1 cup cream cheese
- 1/3 cup granulated Stevia or other low carb granulated sweetener
- 1 oz freeze-dried strawberries
- 1 tbsp lemon juice
- ½ cup heavy cream
- 2 tsp gelatin
- 2 tbsp water
For the whipped cream layer:
- 1 cup heavy cream
- 2 tbsp granulated Stevia or other low carb granulated sweetener
For decoration (optional):
- sliced fresh strawberries
Instructions
- Lightly grease a 9-inch pie dish and set aside.
- To make the crust, in a bowl beat butter and sweetener.
- Add the almond flour and salt and mix until soft dough forms.
- Press the mixture into the bottom and up the sides of the pie dish.
- Prick the bottom of the crust all over with a fork.
- Refrigerate for minimum one hour.
- Preheat oven to 350°F.
- Bake in preheated oven for 10 minutes.
- Remove from the oven and set aside.
- To make the filling, add the water and gelatin to a small saucepan and mix to combine.
- Heat it over low heat until the gelatin is dissolved.
- Set aside and allow to cool slightly.
- Use a blender or coffee grinder to grind the freeze-dried strawberries into powder. Set aside.
- In a large bowl add the cream cheese and sweetener and beat until well combined.
- Add the lemon juice and strawberry powder and mix to combine.
- Add the gelatin mixture and heavy cream and beat until mixture looks whipped and thickened.
- Pour the filling into the crust.
- Refrigerate overnight.
- To make the whipped cream layer, add the heavy cream and sweetener to a bowl.
- Beat until stiff peaks form.
- Spread the whipped cream over the pie.
- Top with sliced strawberries (if using) and serve.
Nutrition
Find it online: https://ketopots.com/keto-strawberry-cream-pie