This dreamy Keto Strawberry Pie has a light and creamy mouse filling with an almond flour shortbread crust. It’s super easy to make and only 4 net carbs per slice!
One thing I love about this time of year is the inevitability of strawberry season. Sometimes it comes early, sometimes it comes late, but it aways comes. And it brings much joy and happiness when it arrives.
No matter where you live, you can’t deny the sweet deliciousness of local strawberries. Unless you live somewhere that strawberries don’t grow. And then that’s sad.
I love this season for the joy of making delicious low carb strawberry treats. Because recipes like Keto Strawberry Shortcake and Cheesecake Stuffed Strawberries are always better with local berries!
And this creamy, delectable Keto Strawberry Cream Pie is a fan favorite at this time of year. I think you can see why.
Why you will love this recipe
How can you go wrong with a fluffy sugar-free strawberry mousse nestled into an easy keto pie crust? That’s right, you can’t go wrong. It’s strawberry dessert perfection. All the better when it has only 3.9g net carbs per slice.
This is a very easy dessert to make and you have a choice when it comes to the crust. You can bake the crust or you can leave it unbaked. Either way works, but I prefer it baked as I think the flavor is a little better. I’ve listed both options in the recipe.
The filling is wonderfully light and fluffy, and takes minimal effort to make. And if you wanted to skip the crust altogether and eat the filling as a mousse, I wouldn’t blame you one bit!
Reader Testimonials
“LOVE LOVE LOVE this pie! I made it for myself as my husband doesn’t want to even consider trying anything “sugar free” and he had NO idea when he tried it. He in now a believer! THIS pie is amazing! Easy and the flavor is so wonderful! THANK you for a pie I can be proud to bring with me when I go to visit my friends this week!” — Kathi
“I’ve lost track of the amount of times I’ve made this recipe in the past few months. I love it!!! It has become one of my favorite desserts – of healthy or unhealthy. Seriously delicious! It’s easy, too. The filling reminds me of the sugar-laden pink marshmallow fluff Jello my mom used to make. And this is better because it’s good for me! Hahaha” — Catie
“Thank you so much for this delicious recipe! It was easy to make, and incredibly Tasty! A new favorite in our house. I’m sure I’ll be making this all spring in summer long.😋🍓” — June
Ingredients you need
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- Fresh strawberries: I prefer using fresh strawberries when they are sweet and in season. Some of my readers had success using frozen strawberries. Just thaw them first and include the liquid as part of the water needed.
- Almond flour: Almond flour works best for this crust. I do not recommend coconut flour but you can use sunflower seed flour if you need to be nut-free.
- Powdered sweetener: You will need a powdered sweetener for both the crust and the filling to avoid grittiness. I use Swerve confectioners.
- Grass fed gelatin: Grass fed gelatin, such as Great Lakes brand, is best. If you use regular gelatin like Knox, it needs to bloom first. Make sure to read the Expert Tips on how to do this.
- Heavy whipping cream: The airiness of the mousse comes from whipped cream, so full fat heavy whipping cream works best.
- Kitchen staples: Butter, vanilla, salt.
Step-by-step directions
1. Prepare the crust mixture: Whisk together the almond flour, sweetener, and salt in a medium bowl. Stir in the melted butter until the dough comes together and resembles coarse crumbs.
2. Press into a pan: Turn the mixture out into a glass or ceramic pie plate. Press firmly with fingers into bottom and up sides. Use a flat bottomed glass or measuring cup to even out the bottom.
3. Freeze or Bake: For an unbaked crust, place in the freezer while you prepare the filling. To bake the crust, prick the bottom all over with a fork and bake at 325ºF for 15 to 20 minutes. Let it cool before adding the filling.
4. Prepare the strawberry mixture: Puree the strawberries with the water in a blender or a food processor. Transfer to a medium saucepan and whisk in the gelatin. Set over medium low heat and bring to just a simmer, whisking to dissolve the gelatin. Let cool 20 minutes.
5. Whip the cream: In a large bowl, combine the cream, sweetener, and vanilla extract. Beat until it holds stiff peaks. Pour in the cooled strawberry mixture and beat slowly until just combined.
6. Fill the crust: Spoon the filling into the prepared crust and refrigerate until firm, about 3 hours. Garnish with dollops of whipped cream and fresh berries.
Expert tips
If you are using Knox gelatin, you will only need one envelope. Sprinkle it over the strawberry puree in the pan and let it bloom for 5 minutes. This means letting it sit and begin the gelling process. Then you can turn on the heat and whisk it in as the mixture begins to warm up. Make sure it dissolves fully!
If you bake the crust, make sure to let it cool fully before adding the filling. Otherwise the warmth from the crust will make your nice strawberry mousse all goopy!
Sweetener Options
You can use other sweeteners besides erythritol or Swerve, but do be aware that allulose will make the crust too soft and brown when baked. The filling may also be softer and take much longer to set.
Because the consistency of the filling doesn’t require a particular sweetener, you can use concentrated sweeteners such as monk fruit or stevia extract.
Frequently Asked Questions
Strawberries are usually accepted on low carb and keto diets. They have 7.7g of carbs and 2g of fiber per 100g (about 2/3 cup sliced berries). When spread out in a recipe that has multiple servings, they can be very low carb.
This keto strawberry pie recipe has 6.2g of carbs and 2.3g of fiber per serving. That comes to 3.9g net carbs per slice.
You can make this pie up to two days in advance, as long as the cream is nice and fresh. I recommend covering the top with plastic wrap so it doesn’t absorb other flavors in the fridge.
Check out more strawberry recipes!
Keto Strawberry Cream Pie
Ingredients
Shortbread Crust:
- 1 1/2 cups (168 g) almond flour
- 1/4 cup (45.5 g) powdered Swerve Sweetener
- 1/4 tsp salt
- 1/4 cup (56.75 g) butter, melted
Strawberry Cream Filling:
- 1 1/2 cups (216 g) chopped fresh strawberries
- 1/4 cup (59.15 ml) water
- 2 1/2 tsp (10 g) grassfed gelatin
- 1 cup (236.59 ml) heavy whipping cream
- 1/2 cup (91 g) powdered Swerve Sweetener
- 3/4 tsp vanilla extract
- Additional whipped cream for serving
Instructions
Shortbread Crust
- Whisk together the almond flour, sweetener, and salt in a medium bowl. Stir in the melted butter until the dough comes together and resembles coarse crumbs.
- Turn the mixture out into a 9-inch glass or ceramic pie plate. Press firmly with fingers into bottom and up sides. Use a flat bottomed glass or measuring cup to even out the bottom.
- For an unbaked crust, place in the freezer while you prepare the filling. To bake the crust, prick the bottom all over with a fork and bake at 325ºF for 15 to 20 minutes. Let it cool before adding the filling.
Strawberry Cream Filling
- Puree the strawberries with the water in a blender or a food processor. Transfer to a medium saucepan and whisk in the gelatin. Set over medium low heat and bring to just a simmer, whisking to dissolve the gelatin. Let cool 20 minutes.
- In a large bowl, combine the cream, sweetener, and vanilla extract. Beat until it holds stiff peaks. Pour in the cooled strawberry mixture and beat slowly until just combined.
- Spoon the filling into the prepared crust and refrigerate until firm, about 3 hours. Garnish with dollops of whipped cream and fresh berries.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Made the mousse for supper yesterday and everyone loved it! Will definitely be keeping this as a go to on hot summer days! So delicious ???? ! Thanks for all your wonderful recipes you do for us to enjoy.
I have got to try this!
This is my kind of dessert. The kids loved it too. I baked the crust and it was perfect. Such a delicious recipe. This is now one of our favorites. Can’t wait to make it again. I do love strawberries so I knew this would be good.
How big was the pie dish you used?
A standard 9 inch pie plate.
MY – OH – MY! You’ve done it again! This pie is DELISH! It’s not hard to make (the hardest part is waiting to the 3 hour mark!) and it’s so light and refreshing on a hot summer night.
I did as you suggested and baked the crust and I think that’s the way to go, for sure. Gotta be careful not to burn the upper-crust, though; I didn’t, but it did come out a little ‘extra browned’ at the 15 min mark. 🙂
Non-keto, sugar loving hubby even enjoyed it- thanks for the yummy treat!
So glad you all liked it!
Seeing as I cannot eat an entire pie by myself in a week, how long would this be good for in the fridge?
As long as you are using fresh cream, probably a week.
What can I use instead of gelatin? I’m vegan but would love so much to make this sounds like the best recipe on the internet.
Excellent question! I don’t really know but I am sure there are some vegan options you can try.
This looks scrumptious!It is on my menu for next week and I can think of other option to use with this crust.
I am never disappointed by one of Carolyn’s recipes… wait, I do get pretty disappointed when they are all gone!????
I decided to make the filling just as a strawberry mousse today. Thought if I liked it, maybe I would grab more berries and make the whole pie for my Birthday on Friday. OMGoodness!! It is sooo yummy! I will definitely be grabbing more berries and treating myself to a strawberry pie! New favorite summer treat!!
Yay, glad you liked it!
I made this pie last night for a party and it was fantastic! Everyone was raving about it and then I told them it didn’t have any sugar or grains in it they couldn’t believe it. It was so nice and refreshing on a warm spring evening. I’ll definitely be making this again this summer!
So happy to hear it!
Yum! Can’t wait to make it of course! Looks like you used a really deep pie dish. I have one that is perfect for this
I love strawberries and I love this pie! The color is fabulous!
Is the blueberry cheesecake pie recipe in the book coming out? I can’t locate that recipe on the website.
Not sure why you can’t find it. All you have to do is search cheesecake pie. https://alldayidreamaboutfood.com/low-carb-no-bake-blueberry-cheesecake-pie/
I cannot wait to try this and I can’t wait for my cookbook! Strawberries are my favorite and I’m so glad I can still eat them in moderation on a keto diet. That makes me happy. And I know this dessert will make me happy too. In fact, I may try it today since I have a pint of strawberries in my refrigerator right now. Sounds like a plan! Thank you!
Has anyone figured the separate carb coun? How many for the crust and filling individually?
You can enter this yourself into myfitnesspal or similar.
This looks amazing! I’m making it tomorrow!
This sounds heavenly! But … I’m on my own and I think it’s dangerous for me to have 10 servings of this available to me. Do you see any issues with halving all the ingredients to make a smaller, 5-serving pie?
I am not entirely sure of the amounts but it’s worth a try. Or just make half of the filling and eat it like mousse!
Linda, how about mini pies or tarts? Then you can make as many as you like.
I would think one might be able o freeze the remainder of the pie.