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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can coconut flour be used in a no bake crust? I have a recipe for a coconot flour crust but requires cooking, which of course i can do, i was just wondering if it can be used as a no bake crust option. Boyfriend is alergic to all nuts, so not Almond flour for me.
Most coconut flour crusts take an egg so I don’t think it would be good as a no-bake option. But just bake it and cool it and then proceed.
I wanted to love this. I mean strawberries and cream. What could go wrong? But it is sickeningly sweet. Firt experience with Swerve. I probably won’t ever eat it again.
Hi Dawn – While most of us experience Swerve at a normal sweetness level, for some people it tastes MUCH MORE sweet than sugar. Every palate is different. So you may want to seek out and try different sweeteners.
i’m going to try my Erythritol. Its annuals but i’m going to attempt to puree it in a blender and use that. I’m not a fan of swerve and that is the main reason i havent tried this recipe yet
I’ve made this a few times now and it’s been delicious every time. I made it once with a chocolate shortbread crust (just subbed about 1/3 C cacao powder for some of the almond flour). I made a strawberry lemonade version by adding a little lemon juice and zest to the filling. This time I made it with a mix of strawberries, blueberries, and blackberries. Yum!! Super easy, delicious, and no one guessed it was low carb! Thank you!
Can use collagen instead of gelatin?
No, it won’t set at all. Gelatin, as the name suggests, actually gels things. Collagen does not.
I have a question before make this recipe… One of the ingredients is grass-fed gelatin. Can Unflavored gelatin be used in its place, and if so, what should the measurement be? I have your book Easy Keto Desserts, and it talks about if you use Knox gelatin, you need to let it “bloom”. What does that mean? Thanks for your help.
Hi Martha, blooming means you have to add the packet of gelatin to some cold liquid first. So in this case, you’d want to do something like this. Transfer the strawberry puree to the pan. Sprinkle the gelatin over it and let it sit 5 minutes. Then bring that to a simmer and whisk until dissolved.
I made this pie for my husband birthday, it is delicious!
I overwhipped after I added the strawberry puree and it turned liquidy-grainy, but still yummy! Refrigerated overnight and this morning it had jelled with millions of creamy fat grains throughout! Slow eating to let each bite melt in my mouth… fabulous… mostly… this was my second attempt…the first time was right-on… overwhipped the cream… hmmmmm…. no gonna make that mistake again!!!
This pie is ridiculous! SO delish, so easy, so satisfying. It has an almost effervescent, bubbly feel – explodes (nicely!) into deliciousness with every bite. My non-lc hubs declared it the best pie I have ever made and then asked, “can we have this at least twice a month?” Yes. Yes, we can! Thank you for yet another instant hit.
Well that just makes me ridiculously happy to hear!
I am very confused by the carb count on this. I am strict KETO, and the crust is my least favorite part, so I skipped it entirely. I did make the filling, but was concerned that 1/2 was a lot of Powdered swerve, so cut it down a little bit, I estimate I used .4 cup. When I entered if in MyFitnessPal, .4 cup of powdered Swerve sweetener is 77 carbs! without the crust, I split it into 5 I cup servings, and that is 18 carbs each! Of course, you could use the crust and have less filling/serving, but was still surprised that 1/10th of the filling alone is more than 9 carbs, since I had already reduced the sweetener. I will make this again, but I will cut the Swerve down to half. It is still so sweet that after eating it, everything tastes super sweet. Even my plain drinking water!
Please read my nutritional disclaimer at the bottom of each post. Erythritol has zero impact on blood sugar and should not be counted as a carb.
This Pie is AMAZING!!! The first one got devoured, my NOT low carb family loved it! I wanted to make it again since I didn’t get much of the first one, and darn it, they were out of strawberries where I shop. So… I made it with raspberries and YUMMMM. I still have to say that as good as raspberry is the strawberry is my favorite!
Thank you for another amazing recipe! You just ROCK!
Della
Yum.! Today is the second time in a week that I’ve made this for company…it is the best. I made it in a springform pan which makes pretty slices and is easier for me to cut
Oh I bet the springform pan is pretty!
I made this for Father’s Day BBQ at my house and it was delicious! I did bake the crust and I was happy with both the taste and texture of this pie. I will be making it often…
I asked my wife and daughter to make this for me on Father’s Day. It was delicious! The mix tasted so good before chilling that they made a sugar filled version for the rest of the crew. They opted for a chocolate sandwich cookie crust in theirs, but I think mine was probably better. We also thought this would be good in parfaits.
Fantastic, I am so glad you liked it!
If I only have granulated Swerve can I grind it in my coffee grinder to make powdered?
Some people do. I am not sure it will be fine enough to not be a little gritty.
hello it does work I do it all the time in my nutribullet 🙂
How much of the granulated sugar sub do you have to use to yield the 1/4 cup?
I have recently started following your blog and I’m so glad because you have the best recipes!! This one in particular was a hit. It was so simple but so delightful. The crust alone was yummy even. I may have also made extra of the filling to have strawberry mousse on hand!
Thanks for having quick, easy, and delicious keto-friendly recipes that I can include in my weekly plans! I will definitely be making this pie all summer!
Thanks so much, Casey!
I put the crust in the oven as you suggested and it was AMAZING! The crust alone is delicious and tastes like a shortbread cookie! Unfortunately I mis-read the amount of gelatin and used tablespoons instead of tsp. It didn’t come out mousse-like, more solid because of that, but it was still very good. I think my strawberries weren’t very flavorful because it was a very mild strawberry flavor. Next time I will add some strawberry extract if my berries are mild. I can’t wait to make it again with the appropriate amount of gelatin! lol
And I meant to give it 5 stars, but they disappeared.
Would thawed frozen strawberries work?