This strawberry cream pie is the stuff of dreams, with a delicious keto strawberry mouse filling in an almond flour shortbread crust. Easy to make and only 4 net carbs per slice.
Let’s just go ahead and call this keto strawberry pie a celebratory dessert. What are we celebrating, you ask? Well for one, it’s strawberry season. Fresh gorgeous local strawberries are now available in the pacific northwest and this makes me unbelievably happy. Better yet, my own backyard strawberry plants are finally producing and I can walk out of my house and pick half a pint every morning.
But if that’s not reason enough to celebrate, I also want to take a moment to point out that Easy Keto Desserts launches in ONE MONTH TODAY! I can’t tell you how excited I am for this book, because low carb baking is my passion. My true and ultimate passion! And the pre-sales are going amazingly well. So well that Barnes and Noble is really pushing for it and wants me to make sure you know it’s available for pre-order through them! It’s also available on Amazon, but I am giving B&N some love here because they are really working to promote my book.
Now, this strawberry cream pie recipe is not actually in Easy Keto Desserts, but it fits the theme perfectly. It’s so easy to make and it doesn’t require any baking. In fact, it’s quite similar to the Mocha Cream Pie recipe that I did include in the book. They are both no bake pies with an easy shortbread crust and a creamy, mousse filling. But I won’t give any more away on that. You will just have to buy the book to get the other recipe!
How To Make Strawberry Cream Pie
As I said, this creamy dreamy keto pie is so easy to make, but there are a few things to keep in mind.
- You can leave the crust unbaked, or you can bake it first. It’s up to you! I served mine with an unbaked crust, similar to my No Bake Blueberry Cheesecake Pie. But to be honest, I felt that it would have been even better had it been baked. If you do choose to bake it, prick the bottom all over with a fork and bake at 325F for 15 to 20 minutes. Let it cool before adding the filling!
- Don’t skip the gelatin, because it’s what helps this low carb pie set properly. Grassfed gelatin, such as Great Lakes brand, is best. If you use regular gelatin like Knox, you need to sprinkle it over the strawberry puree first and let it “bloom” for a few minutes before warming it.
- Let it set properly! It needs a good 3 hours at least.
- Want to make it even lower carb? Make it without the crust and you have yourself a gorgeous keto strawberry mousse!
Really, words cannot describe how delicious this pie is. And it’s honestly the best way to celebrate strawberry season and the start of summer, because it shows off those fresh berries perfectly. I can’t get enough of them at the moment. I go to my local farmer’s market and I get about 4 pints, just to let my kids munch on them all day long. And then every morning, I go out to my own yard and pick the ripest berries. I have forbidden my kids to pick them, because I take so much pleasure and pride in it myself.
And Easy Keto Desserts comes out in one month and I am so proud of this book. Putting it together was such a pleasure, and creating the recipes brought me such joy. There’s nothing quite like that sort of creative endeavour. I sincerely hope you will consider pre-ordering your copy now!
Want more great Keto Strawberry Desserts?
Chocolate Strawberry Cheesecake for Two
Mini Strawberries and Cream Cupcakes
This strawberry cream pie is the stuff of dreams, with a delicious keto strawberry mouse filling in an almond flour shortbread crust. Easy to make and only 4 net carbs per slice.
- 1 1/2 cups almond flour
- 1/4 cup powdered Swerve Sweetener
- 1/4 tsp salt
- 1/4 cup butter melted
- 1 1/2 cups chopped fresh strawberries
- 1/4 cup water
- 2 1/2 tsp grassfed gelatin
- 1 cup heavy whipping cream
- 1/2 cup powdered Swerve Sweetener
- 3/4 tsp vanilla extract
- Additional whipped cream for serving
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In a medium bowl, whisk together almond flour, sweetener, and salt. Stir in melted butter until dough comes together and resembles coarse crumbs.
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Turn 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. Freeze while making the filling.
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In a blender or a food processor, puree the strawberries with the water. 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.
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In a large bowl, combine the cream, sweetener, and vanilla extract. Beat until it holds stiff peaks.
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Pour in cooled strawberry mixture and beat until blended. Spoon into the prepared crust and refrigerate until firm, about 3 hours.
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Garnish with dollops of whipped cream and fresh berries.
Linda says
This sounds heavenly! But … I’m on my own and I think it’s dangerous for me to have 10 servings of this available to me. Do you see any issues with halving all the ingredients to make a smaller, 5-serving pie?
Carolyn says
I am not entirely sure of the amounts but it’s worth a try. Or just make half of the filling and eat it like mousse!
Terry S says
Linda, how about mini pies or tarts? Then you can make as many as you like.
Kate says
This looks amazing! I’m making it tomorrow!
Sara says
Has anyone figured the separate carb coun? How many for the crust and filling individually?
Carolyn says
You can enter this yourself into myfitnesspal or similar.
Lori Kaumans says
I cannot wait to try this and I can’t wait for my cookbook! Strawberries are my favorite and I’m so glad I can still eat them in moderation on a keto diet. That makes me happy. And I know this dessert will make me happy too. In fact, I may try it today since I have a pint of strawberries in my refrigerator right now. Sounds like a plan! Thank you!
Kiri says
I love strawberries and I love this pie! The color is fabulous!
Allison says
Yum! Can’t wait to make it of course! Looks like you used a really deep pie dish. I have one that is perfect for this
Erin says
I made this pie last night for a party and it was fantastic! Everyone was raving about it and then I told them it didn’t have any sugar or grains in it they couldn’t believe it. It was so nice and refreshing on a warm spring evening. I’ll definitely be making this again this summer!
Carolyn says
So happy to hear it!
Molly says
I decided to make the filling just as a strawberry mousse today. Thought if I liked it, maybe I would grab more berries and make the whole pie for my Birthday on Friday. OMGoodness!! It is sooo yummy! I will definitely be grabbing more berries and treating myself to a strawberry pie! New favorite summer treat!!
Carolyn says
Yay, glad you liked it!
Penny says
I am never disappointed by one of Carolyn’s recipes… wait, I do get pretty disappointed when they are all gone!😉
Mindy Jones says
This looks scrumptious!It is on my menu for next week and I can think of other option to use with this crust.
Courtney Kercheval says
Seeing as I cannot eat an entire pie by myself in a week, how long would this be good for in the fridge?
Carolyn says
As long as you are using fresh cream, probably a week.
Jana says
MY – OH – MY! You’ve done it again! This pie is DELISH! It’s not hard to make (the hardest part is waiting to the 3 hour mark!) and it’s so light and refreshing on a hot summer night.
I did as you suggested and baked the crust and I think that’s the way to go, for sure. Gotta be careful not to burn the upper-crust, though; I didn’t, but it did come out a little ‘extra browned’ at the 15 min mark. 🙂
Non-keto, sugar loving hubby even enjoyed it- thanks for the yummy treat!
Carolyn says
So glad you all liked it!
Anne says
How big was the pie dish you used?
Carolyn says
A standard 9 inch pie plate.
Edwina says
This is my kind of dessert. The kids loved it too. I baked the crust and it was perfect. Such a delicious recipe. This is now one of our favorites. Can’t wait to make it again. I do love strawberries so I knew this would be good.
mom of 12 says
I have got to try this!
Louise says
Made the mousse for supper yesterday and everyone loved it! Will definitely be keeping this as a go to on hot summer days! So delicious 😋 ! Thanks for all your wonderful recipes you do for us to enjoy.
Kim says
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
Kim says
And I meant to give it 5 stars, but they disappeared.
Casey says
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!
Carolyn says
Thanks so much, Casey!
Cindy says
If I only have granulated Swerve can I grind it in my coffee grinder to make powdered?
Carolyn says
Some people do. I am not sure it will be fine enough to not be a little gritty.
Lyne Gagné says
hello it does work I do it all the time in my nutribullet 🙂
Psmith says
How much of the granulated sugar sub do you have to use to yield the 1/4 cup?
Genefinder says
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.
Carolyn says
Fantastic, I am so glad you liked it!
Catia says
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…
Patricia Keegan says
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
Carolyn says
Oh I bet the springform pan is pretty!