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.
Bryndon Jimenez says
I would think one might be able o freeze the remainder of the pie.
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!
Myra says
Is the blueberry cheesecake pie recipe in the book coming out? I can’t locate that recipe on the website.
Carolyn says
Not sure why you can’t find it. All you have to do is search cheesecake pie. https://alldayidreamaboutfood.com/low-carb-no-bake-blueberry-cheesecake-pie/
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.
Andrea says
What can I use instead of gelatin? I’m vegan but would love so much to make this sounds like the best recipe on the internet.
Carolyn says
Excellent question! I don’t really know but I am sure there are some vegan options you can try.
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.
Helen Krahn says
Would thawed frozen strawberries work?
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!
Della says
This Pie is AMAZING!!! The first one got devoured, my NOT low carb family loved it! I wanted to make it again since I didn’t get much of the first one, and darn it, they were out of strawberries where I shop. So… I made it with raspberries and YUMMMM. I still have to say that as good as raspberry is the strawberry is my favorite!
Thank you for another amazing recipe! You just ROCK!
Della
Dawn-Marie Nysse says
I am very confused by the carb count on this. I am strict KETO, and the crust is my least favorite part, so I skipped it entirely. I did make the filling, but was concerned that 1/2 was a lot of Powdered swerve, so cut it down a little bit, I estimate I used .4 cup. When I entered if in MyFitnessPal, .4 cup of powdered Swerve sweetener is 77 carbs! without the crust, I split it into 5 I cup servings, and that is 18 carbs each! Of course, you could use the crust and have less filling/serving, but was still surprised that 1/10th of the filling alone is more than 9 carbs, since I had already reduced the sweetener. I will make this again, but I will cut the Swerve down to half. It is still so sweet that after eating it, everything tastes super sweet. Even my plain drinking water!
Carolyn says
Please read my nutritional disclaimer at the bottom of each post. Erythritol has zero impact on blood sugar and should not be counted as a carb.
Karen says
This pie is ridiculous! SO delish, so easy, so satisfying. It has an almost effervescent, bubbly feel – explodes (nicely!) into deliciousness with every bite. My non-lc hubs declared it the best pie I have ever made and then asked, “can we have this at least twice a month?” Yes. Yes, we can! Thank you for yet another instant hit.
Carolyn says
Well that just makes me ridiculously happy to hear!
Nancy says
I overwhipped after I added the strawberry puree and it turned liquidy-grainy, but still yummy! Refrigerated overnight and this morning it had jelled with millions of creamy fat grains throughout! Slow eating to let each bite melt in my mouth… fabulous… mostly… this was my second attempt…the first time was right-on… overwhipped the cream… hmmmmm…. no gonna make that mistake again!!!
Lisa says
I made this pie for my husband birthday, it is delicious!
Martha says
I have a question before make this recipe… One of the ingredients is grass-fed gelatin. Can Unflavored gelatin be used in its place, and if so, what should the measurement be? I have your book Easy Keto Desserts, and it talks about if you use Knox gelatin, you need to let it “bloom”. What does that mean? Thanks for your help.
Carolyn says
Hi Martha, blooming means you have to add the packet of gelatin to some cold liquid first. So in this case, you’d want to do something like this. Transfer the strawberry puree to the pan. Sprinkle the gelatin over it and let it sit 5 minutes. Then bring that to a simmer and whisk until dissolved.
Cindy says
Can use collagen instead of gelatin?
Carolyn says
No, it won’t set at all. Gelatin, as the name suggests, actually gels things. Collagen does not.
Brittany says
I’ve made this a few times now and it’s been delicious every time. I made it once with a chocolate shortbread crust (just subbed about 1/3 C cacao powder for some of the almond flour). I made a strawberry lemonade version by adding a little lemon juice and zest to the filling. This time I made it with a mix of strawberries, blueberries, and blackberries. Yum!! Super easy, delicious, and no one guessed it was low carb! Thank you!
Dawn says
I wanted to love this. I mean strawberries and cream. What could go wrong? But it is sickeningly sweet. Firt experience with Swerve. I probably won’t ever eat it again.
Carolyn says
Hi Dawn – While most of us experience Swerve at a normal sweetness level, for some people it tastes MUCH MORE sweet than sugar. Every palate is different. So you may want to seek out and try different sweeteners.
Hannah Chynoweth says
i’m going to try my Erythritol. Its annuals but i’m going to attempt to puree it in a blender and use that. I’m not a fan of swerve and that is the main reason i havent tried this recipe yet
Hannah Chynoweth says
can coconut flour be used in a no bake crust? I have a recipe for a coconot flour crust but requires cooking, which of course i can do, i was just wondering if it can be used as a no bake crust option. Boyfriend is alergic to all nuts, so not Almond flour for me.
Carolyn says
Most coconut flour crusts take an egg so I don’t think it would be good as a no-bake option. But just bake it and cool it and then proceed.
Becki says
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!!
Becki says
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.
Carolyn says
So glad you liked it!
Tom Henderson says
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.
Carolyn says
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.
Tom Henderson says
620 was a typo. Should have said 62.
Lynn Blakeley says
Will any type of collagen powder work?
Lynn Blakeley says
Never mind my question regarding collagen. Found the answer in previous question.
Thanks
Kara says
This looks so tasty! After a long winter, I can’t get enough strawberries in any form! 🙂
Steph says
Strawberry desserts are the best! This one looks so light and refreshing, I can’t wait to make it!
Natasha says
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!
Jennifer says
One of my favorite pies!! Can’t wait to make it for Easter!
Jocelyn says
This fluffy strawberry mousse was amazing! I skipped the crust and just did the mousse this time. It was incredible!
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!
Valerie Thornton says
Easter dessert. Made it to recipe except with THM super sweet! Turned out perfect and the family loved it!
Sarah says
So yummy! I’m dreaming about all of the different flavour combinations possible here…delicious! Thank you!
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.
Stephanie says
This looks delicious! Wondering if anyone’s tried this with frozen berries?
Carolyn says
Should work fine!
Erin says
So creamy! This is a definite must make if you like strawberries, so good!
Stephanie says
This was unbelievable! So delicious and creamy, I can’t believe it’s Keto friendly!
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.
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.
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.
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.
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?
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!
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
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.
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!
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.
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!
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!!!!
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!