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 ⅔ 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 ½ cups almond flour
- ¼ cup powdered Swerve Sweetener
- ¼ teaspoon salt
- ¼ cup butter melted
Strawberry Cream Filling:
- 1 ½ cups chopped fresh strawberries
- ¼ cup water
- 2 ½ teaspoon grassfed gelatin
- 1 cup heavy whipping cream
- ½ cup powdered Swerve Sweetener
- ¾ teaspoon 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.
Catie Lobbezoo says
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
Thanks for a fantastic recipe!!!!
Janet says
I have never bothered reviewing a recipe before but our daughter is keto, so I made this dessert which we all loved. Cooked the almond shortbread base as recommended, and cut the sugar for the strawberries and cream in half. Wonderfully light and creamy with lots of strawberry taste. Now in my permanent recipe collection. Thank you.
28 June 2020
Carolyn says
So happy to hear it!
kathy says
This is fabulous. Ive been making it every other week. The mixed berry is fab also. I was wondering if it freezes well? Thank you.
Carolyn says
I have not tried freezing it.
Jenna says
I felt compelled to leave feedback for this recipe. This is one of the yummiest keto desserts. It’s sweet and satisfying without the sense that you are eating a “knock off” of something delicious. LOVE IT ! I followed the receipt exactly and ended up backing the crust first – I would do this again. I also used a small packet of Knorr gelatin. I sprinkled it on top of the pureed strawberries and let it sit for about 5 minutes before heating it.
Again – thank you -this recipe was amazing !
Carolyn says
So glad it worked out!
Lizzy Depew says
Can I use sugar free strawberry jello in this recipe?
Carolyn says
I guess so but not sure when or how to add it since I don’t use it.
Bethany says
It’s terrific. I gave four stars because you don’t actually need to heat the strawberries. Just skip the heating step and add the gelatin straight to the blender. Gelatin actually does better if it is not heated. I also halved the amount of sweetener used but that’s really a preference issue. Thanks for this terrific idea
Faiza says
This is one of my favorite dessert recipes. The almond flour crust goes so well with the cream pie filling! It’s perfect for my sugar cravings!
Ronnie says
Just made this yesterday and I absolutely love it. This is a refreshing treat! I love crust, so I’d prefer a thicker one. Next time, I’ll make it thicker. Thank you!
Ronnie says
Actually, just looking at your pics vs. mine, mine looks way more firm. Doesn’t look as creamy – wonder why?
CMR says
Hi. I don’t have the gelatin readily available (where would I even find that?) … is there anything else I can use that will gel nicely?
Really new to keto desserts, so my pantry isnt filled with much yet. This does look amazing, and its definitely strawberry season here in NC. Our local farm opens in 3 days and I’m excited to bring some home and possibly try this!
Carolyn says
There is no replacement for gelatin, I’m afraid. It’s the only way to set the filling.
jill says
Hi Carolyn: Your site says you will probably answer more quickly by posting a comment. I love your recipes and often share your links in my Facebook keto goup and pages. I now have a keto recipe site and wondered if I can share your recipes there, too! Thanks so much if possible. https://fastketosuccess.org/
Carolyn says
Hi Jill. You are always welcome to link to my site but I’d prefer you don’t re-publish my recipes in full. Thanks for understanding.
SHERRY Barwick LEPAGE says
Oh my gosh SO GOOD! My husband and I loved it. Baking the crust is the way to go. This will be my crusty no matter what and I really do not like crust usually. Question my kids do not like anything with Swerve in it (my husband and I don’t mind)… have you heard of something else kids like better (ie healthy sugar substitute)
Carolyn says
If you’re kids don’t like it, they are probably getting the cooling sensation. Not every one does (I do with plain erythritol but not with Swerve). Try using a combo of sweeteners. I like to use BochaSweet in some applications, usually half and half with Swerve. Many sweeteners offset each other when used in combination.
Laura Reese says
This recipe is amazing. I can’t believe how delicious it is. I love all of your keto recipes. Thanks for all your hard work.
Stephanie says
This was unbelievable! So delicious and creamy, I can’t believe it’s Keto friendly!
Erin says
So creamy! This is a definite must make if you like strawberries, so good!
Stephanie says
This looks delicious! Wondering if anyone’s tried this with frozen berries?
Carolyn says
Should work fine!
Toni says
Can you substitute whole fat canned coconut milk for dairy free friends?
Carolyn says
I am not sure the filling would have enough substance with coconut milk. In my experience, coconut cream tends to be pretty fluid once you add the berries.
Karen says
I think it would work with full fat coconut milk if you use the fat only and drain off the liquid. I’ll be trying that but not for a few weeks. I’ll probably add another 1/2 tsp of gelatin as well. If anyone else tries this before I do, please post. Thanks.
Karen D Tresser says
If anyone has tried this, I’m interested. I keep thinking that if I use just the fat from full fat coconut milk and add another 1/2 tsp of gelatin, it should work……. I may try it.
Sarah says
So yummy! I’m dreaming about all of the different flavour combinations possible here…delicious! Thank you!
Valerie Thornton says
Easter dessert. Made it to recipe except with THM super sweet! Turned out perfect and the family loved it!
Laurene K Duke says
Wonderful Easter dessert. Everybody liked it . Will certainly make it again. Thank you for these beautiful desserts that I can actually serve to all my guests;)
Carolyn says
So glad to hear it!
Jocelyn says
This fluffy strawberry mousse was amazing! I skipped the crust and just did the mousse this time. It was incredible!