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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This was unbelievable! So delicious and creamy, I can’t believe it’s Keto friendly!
So creamy! This is a definite must make if you like strawberries, so good!
This looks delicious! Wondering if anyone’s tried this with frozen berries?
Should work fine!
Can you substitute whole fat canned coconut milk for dairy free friends?
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.
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.
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.
So yummy! I’m dreaming about all of the different flavour combinations possible here…delicious! Thank you!
Easter dessert. Made it to recipe except with THM super sweet! Turned out perfect and the family loved it!
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;)
So glad to hear it!
This fluffy strawberry mousse was amazing! I skipped the crust and just did the mousse this time. It was incredible!
One of my favorite pies!! Can’t wait to make it for Easter!
I am never ceased to be amazed by all the delicious looking keto recipes! Can’t wait to add this to our keto friendly folder for days of sweet tooths!
Strawberry desserts are the best! This one looks so light and refreshing, I can’t wait to make it!
This looks so tasty! After a long winter, I can’t get enough strawberries in any form! 🙂
Never mind my question regarding collagen. Found the answer in previous question.
Thanks
Will any type of collagen powder work?
I am so tired of bloggers claiming to have a low carb recipe that is actually high carb.
If you think this is keto then you have no idea what keto is. At 620 grams of carbs per pie, a “normal” slice would have 10 grams of net carbs, more than half of my daily allowance.
No thank you very much. Looks good though.
Hey there, Tom. I have been keto for about 5 years and yes, I am in ketosis, even after eating a slice of this gorgeous pie. I think you may need to read up on Swerve and erythritol, and learn how to properly calculate carbs. I have no idea where you are getting 620g per pie, but erythritol has ZERO impact on blood glucose (and I actually test mine and can verify that this is true).
Erythritol should not be counted as a carb and the only reason it is considered one is that they do not have any other place to categorize them. Did you know that the carb count of a food or an ingredient is calculated by subtracting ALL other nutrients from the weight of the food? The leftover amount is considered carbohydrate but there is no proper category to put the non-effective carbs of something like erythritol. You can read more about that here: https://www.esha.com/how-carbs-are-calculated-in-different-countries/
As someone who tests BOTH her blood sugar and her ketones, I can assure you this is indeed a keto friendly recipe. Try it for yourself instead of coming out guns blazing, firing at me. You might actually learn something.
620 was a typo. Should have said 62.
I’m going to double this and bake the crust in a 9×13 pyrex this weekend for a big crowd. I can’t wait!!
This was a HIT!! The whole family loved it! I’m going to make this for my Easter Dessert as well, which will be another big crowd. I will probably triple the crust recipe, so that I can get the crust up all the way on the sides of the 9×13. I also added 2 blocks of cream cheese to the recipe, which ended up with little bits of the cream cheese in every bite.
So glad you liked it!