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.
Brenda Mitchell says
This pie was delicious and so easy to make! No one would would ever guess it is Lego friendly, I would definitely recommend spraying the pie plate with PAM( or similar product) it makes it really easy to get the pie out of the plate, will definitely make this again!
Ruth. Johnson says
Sooo good. I made this, this morning. Then we worked really hard all day. We did finger test after it set at our lunch. So good. After our low carb supper we are really looking forward to this delicious dessert. Especially after our taste test. Thank you for all your hard work.
Jocelyn says
looking forward to using this when the strawberries roll into the markets! Noting you have this pie at 10 servings instead of 8. That 10 feels a bit awkward for cutting a pie 🤔
Rich D. says
As always, your recipes are fantastic! One question though – in several places in the text, it mentions “strawberry mouse filling”, yet the recipe doesn’t call for any mice. Where does one find strawberry mice, or would regular mice work? 😉
June says
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.😋🍓
Marla says
This pie was delicious I made it for a 4th of July family get together. Everyone raved about it. My husband said it was one of the best pies I’ve ever made! Thanks Carolyn for all your hard work getting your recipes to taste so good for those living the low carb life.
Teresa says
Hi, I have made this pie many many times and love it, but I have stopped using Swerve (erythritol). If I used Monk fruit and Allulose blend, would I use the same amount of sweetener?
Carolyn says
Yes but the filling will take a lot longer to set.
Teresa Senatore says
Hi. Well, I made the pie using Wholesome Yum Monk Fruit/Allulose Blend. The taste was pretty much the same, but it did not set as well (a bit loose). It was in the fridge for 26 hours before I served it. Do you think adding a little more gelatin would help to make it a bit stiffer?
Carolyn says
Hi Teresa… it was the fact that you used allulose rather than erythritol that made it so soft. Yes, more gelatin would probably help in this case.
Cheryl says
This pie is light and refreshing. Not overly sweet and a new family favorite!
Tree says
This is heavenly! I can’t wait to make it again when strawberries are fully in season.
Celine says
Hi! This looks delicious, I can’t wait to try. Could you please let me know how big is the pie plate? Sorry if I missed the info on the page somewhere. Thanks!
Carolyn says
Standard pie plate is always 9 inches.
Linda says
This pie is so delicious! Such a treat!
Ulrike says
I made this for Easter dessert tonight. It’s delicious!! Nice strong strawberry flavor, with a texture a bit like mousse. My only complaint is that the crust stuck to the ceramic pie pan, and it was hard to get pieces out without destroying them. This one is a keeper, and will definitely be made again. <3
Carolyn says
Different pans are funny… next time, try greasing yours first. I never have to with mine but some folks do.
Kristi says
I make this crust for another recipe. I’ve found if over baked it does this also I only use a metal baking cake pan.
Linda says
Easy to prepare, fresh and light in texture and flavor especially when it’s strawberry season.
Eileen Sanders says
Thinking of doing this for Easter. How far in advance can it be made?
Carolyn says
A day or two… I wouldn’t do longer than that.
Joy says
Hi! I only have frozen strawberries, will that work? And if it does, do i use the same measurement with the water? Thanks
Carolyn says
Yes should be fine!
Kathi says
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!
Carolyn says
I am so glad!
NANCY says
This is the second time I have made this amazing pie as it is now my husband’s favorite ????. I pre-baked the crust as you recommended and it was perfect!
Thank you for your easy to follow directions too!
I’m a big fan!!!
Sofia says
I ruined my pie, I cut the cream, what did I do wrong!
Carolyn says
You’ve given me very little to go on. What do you mean, you cut the cream? I can’t help unless you tell me more…
Kristi says
the grass fed gelatin when pressed shows up as beef gelatin. is that correct.
Janine says
can’t wait to try it
Samantha says
I made my crust with plain mini pretzels and melted butter (because I needed to finish the pretzels off). I made the filling as is, except for replacing the sweetener with 1/4 cup erythritol and 2 tbsp honey. It set beautifully, and tasted fabulous! The whole family loved it! Thank you for this awesome recipe!