Creamy low carb strawberry lemonade filling in a no-bake almond flour crust. This might be the keto frozen dessert of your dreams this summer! Made with (and sponsored by) Pete and Gerry’s Certified Humane Organic Eggs.
I’ve joined a vegetable CSA for the first time this summer and I find myself both excited and a little worried. I am excited to see all the wonderful produce that comes my way and worried that I will be overwhelmed with how to use it up. I’ve resisted joining them in the past, not because I don’t care where my food comes from (I do, I really do care very much), but because I know that there is a bit of pressure to use all that glorious produce in its prime. I joined the CSA at the request of a friend, who wanted to go in on a share together, but I also have a number of my own veggies planted again this year. I was already drowning in tomatoes and zucchini last year and now I’ve just added more veggies on top of that. What was I thinking!??!?!?
As I do care so much about where my food comes from, I am particularly mindful about eggs. We’ve all seen those horrible factory farms where hens are virtually are stacked up one upon the other, no space to roam. That’s been of concern to me for a long time, so I am thrilled to be partnering with Pete and Gerry’s Organic Eggs this year. I’ve purchased their organic free-range eggs for quite a while because their values align with mine. All the certified eggs come from small family farms with strict standards for humane practices and sustainability.
You see plenty of “cage-free” eggs on the market and that’s quite a hot buzzword these days. But cage-free may not actually mean much in terms of humane treatment, as many of these facilities still crowd too many hens into small spaces – floors upon floors of them. Pete and Gerry’s Organic Eggs, on the other hand, works with farmers on real farms, and require the farmers to give the hens real access to the outdoors, with grass, dirt and fresh water whenever they want it. And space for them to behave the way hens want and need to behave…roosting, dust bathing, and interacting socially. I like knowing my eggs come from happy, well-treated hens – and we eat a lot of eggs in this house.
Now what do to with all those eggs and all that fresh produce? My CSA farm also grows berries and I have no worries about using those up. From drinks to snacks to frozen treats, I can’t stop dreaming up recipes for fresh local berries. Especially in the summer, when no-bake and frozen treats are in the order of the day. And this low carb Frozen Strawberry Lemonade Pie fits that bill perfectly. The filling is made semifreddo style, with eggs and egg yolks to keep it softer in the freezer. It’s creamy, smooth, tangy and delicious. A perfect marriage of eggs and berries!
Please see my low carb Frozen Strawberry Lemonade Pie on the Pete and Gerry’s Organic Eggs website.
Serves 8 to 10 (I found it very rich so cut it into 10 slices. They list 8 on their website)
Nutrition per serving (10 servings): 3.95g NET CARBS per serving.
Food energy: 251kcal, Total fat: 22.79g, Calories from fat: 205, Carbohydrate: 6.04g; Total dietary fiber: 2.09g; Protein: 5.69g, Erythritol: 18g.
Many thanks to Pete and Gerry’s Organic Eggs for partnering with me to bring you this recipe.
donna says
My mouth is watering as I write! Carolyn, I live in the Rocky Mountains and we don’t get really good strawberries ever! I remember visiting my mother in California during peak strawberry season and OMG I couldn’t get enough of off-the-vine, warm and perfect berries. Nothing compared to our availability here. So what berry could you suggest as a substitute? Blueberries, perhaps? I’d so love to present this pie to my friends on a hot summer Rocky Mountain high day.
And thanks for the consistently fabulous recipes and stories. I really love them.
Carolyn says
Blueberries or raspberries would be delicious too!
MichelleO1 says
I love your page!!
Clare says
Everything looks yummy but why do you not put sugar content in any recipe in the nutritional breakdown?
Cindy Brewer says
I made this for my husband on Father’s Day. HUGE SUCCESS! Kids and Grands said to make 2 next time. Delicious!!!
Carolyn says
Yay, love to hear it!
Becky says
I realized when I was writing down this recipe that there are 2 ingredients (zest of 1 lemon & 1/2 tsp if5 lemon extract) that are never mentioned in the directions. When & where do we add these?
Carolyn says
Oh dear, thanks for the heads up. They go in with the strawberry puree.
Gina @Running to the Kitchen says
This is seriously gorgeous!!
Liz @ The Lemon Bowl says
This is the ultimate healthy dessert!
Cookin Canuck says
I haven’t seen Pete and Gerry’s eggs, but will definitely be looking for them now. And this pie? The perfect summertime dessert!
Ryan Luedecke says
Great recipe Carolyn. I love the specificity of language you use (e.g. “barely simmering” or “holds stiff peaks”). I sometimes struggle with wording when trying to explain recipes to my readers. Perhaps that’s why I keep it so simple. Haha.
Barbara Schieving says
What a great pie for summer!
Tina Kuhnline says
Carolyn, I seem to have quite a talent for over-cooking the filling for delicate pies like this one. Is it possible to curdle the eggs, or do they just get thick?
Carolyn says
It is possible to curdle the eggs in anything like this. Make sure you are doing it double boiler style (bowl over pan of water, the bottom of the bowl should not be touching the water). If your stove temperature is hard to control, turn it on and off and on and off, just enough to keep that water on a gentle simmer. If you have a candy thermometer or an instant read thermometer, don’t take the eggs past 165F.