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All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

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June 3, 2018

Strawberry Cream Pie – Keto Recipe

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

12.4Kshares

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.

Keto Strawberry Cream Pie slices with the pie in the background

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.

Strawberries spilling out of a container on a white table

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.

Easy Keto Desserts Cookbook Cover

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!

Strawberry cream pie in a white pie plate on a cake stand

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!

Two slices of strawberry cream pie on a white table

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!

A single slice of low carb Strawberry Cream Pie with whipped cream and a fork

Want more great Keto Strawberry Desserts?

Chocolate Strawberry Cheesecake for Two

Strawberry Panna Cotta

Mini Strawberries and Cream Cupcakes

Keto Strawberry Milkshake

4.87 from 45 votes
Two slices of strawberry cream pie on a white table
Print
Keto Strawberry Cream Pie
Prep Time
30 mins
Chill Time
3 hrs
Total Time
30 mins
 

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. 

Course: Dessert
Cuisine: Dessert
Keyword: strawberry cream pie
Servings: 10 servings
Calories: 233 kcal
Ingredients
Shortbread Crust:
  • 1 1/2 cups almond flour
  • 1/4 cup powdered Swerve Sweetener
  • 1/4 tsp salt
  • 1/4 cup butter melted
Strawberry Cream Filling:
  • 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
Instructions
Shortbread Crust:
  1. In a medium bowl, whisk together almond flour, sweetener, and salt. Stir in melted butter until dough comes together and resembles coarse crumbs.

  2. 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.

Strawberry Cream Filling:
  1. 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.

  2. In a large bowl, combine the cream, sweetener, and vanilla extract. Beat until it holds stiff peaks.

  3. Pour in cooled strawberry mixture and beat until blended. Spoon into the prepared crust and refrigerate until firm, about 3 hours.

  4. Garnish with dollops of whipped cream and fresh berries. 

Nutrition Facts
Keto Strawberry Cream Pie
Amount Per Serving (1 slice (1/10th of pie))
Calories 233 Calories from Fat 190
% Daily Value*
Fat 21.1g32%
Carbohydrates 6.2g2%
Fiber 2.3g9%
Protein 4.8g10%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Low Carb, Pies & Tarts

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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.

Reader Interactions

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Comments

  1. Linda says

    June 3, 2018 at 9:29 am

    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?

    Reply
    • Carolyn says

      June 3, 2018 at 11:24 am

      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!

      Reply
    • Terry S says

      June 3, 2018 at 12:57 pm

      Linda, how about mini pies or tarts? Then you can make as many as you like.

      Reply
    • Bryndon Jimenez says

      July 17, 2020 at 10:28 pm

      5 stars
      I would think one might be able o freeze the remainder of the pie.

      Reply
  2. Kate says

    June 3, 2018 at 10:55 am

    5 stars
    This looks amazing! I’m making it tomorrow!

    Reply
  3. Sara says

    June 3, 2018 at 1:42 pm

    Has anyone figured the separate carb coun? How many for the crust and filling individually?

    Reply
    • Carolyn says

      June 3, 2018 at 2:27 pm

      You can enter this yourself into myfitnesspal or similar.

      Reply
  4. Lori Kaumans says

    June 3, 2018 at 2:30 pm

    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!

    Reply
  5. Kiri says

    June 4, 2018 at 2:37 am

    5 stars
    I love strawberries and I love this pie! The color is fabulous!

    Reply
    • Myra says

      May 15, 2019 at 12:23 am

      Is the blueberry cheesecake pie recipe in the book coming out? I can’t locate that recipe on the website.

      Reply
      • Carolyn says

        May 15, 2019 at 7:24 pm

        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/

        Reply
  6. Allison says

    June 4, 2018 at 7:42 am

    5 stars
    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

    Reply
  7. Erin says

    June 5, 2018 at 12:12 pm

    5 stars
    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!

    Reply
    • Carolyn says

      June 5, 2018 at 3:56 pm

      So happy to hear it!

      Reply
  8. Molly says

    June 5, 2018 at 5:49 pm

    5 stars
    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!!

    Reply
    • Carolyn says

      June 5, 2018 at 7:49 pm

      Yay, glad you liked it!

      Reply
  9. Penny says

    June 6, 2018 at 8:31 am

    5 stars
    I am never disappointed by one of Carolyn’s recipes… wait, I do get pretty disappointed when they are all gone!😉

    Reply
  10. Mindy Jones says

    June 6, 2018 at 11:13 am

    5 stars
    This looks scrumptious!It is on my menu for next week and I can think of other option to use with this crust.

    Reply
  11. Courtney Kercheval says

    June 6, 2018 at 12:51 pm

    Seeing as I cannot eat an entire pie by myself in a week, how long would this be good for in the fridge?

    Reply
    • Carolyn says

      June 6, 2018 at 1:32 pm

      As long as you are using fresh cream, probably a week.

      Reply
      • Andrea says

        April 20, 2020 at 4:56 pm

        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.

        Reply
        • Carolyn says

          April 21, 2020 at 8:28 am

          Excellent question! I don’t really know but I am sure there are some vegan options you can try.

          Reply
  12. Jana says

    June 7, 2018 at 6:14 pm

    5 stars
    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!

    Reply
    • Carolyn says

      June 7, 2018 at 8:30 pm

      So glad you all liked it!

      Reply
  13. Anne says

    June 10, 2018 at 5:48 am

    5 stars
    How big was the pie dish you used?

    Reply
    • Carolyn says

      June 10, 2018 at 7:45 am

      A standard 9 inch pie plate.

      Reply
  14. Edwina says

    June 10, 2018 at 6:57 am

    5 stars
    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.

    Reply
  15. mom of 12 says

    June 10, 2018 at 12:38 pm

    5 stars
    I have got to try this!

    Reply
  16. Louise says

    June 10, 2018 at 3:33 pm

    5 stars
    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.

    Reply
  17. Kim says

    June 10, 2018 at 7:40 pm

    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

    Reply
    • Kim says

      June 10, 2018 at 7:40 pm

      5 stars
      And I meant to give it 5 stars, but they disappeared.

      Reply
    • Helen Krahn says

      July 18, 2020 at 8:42 am

      5 stars
      Would thawed frozen strawberries work?

      Reply
  18. Casey says

    June 13, 2018 at 1:15 am

    5 stars
    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!

    Reply
    • Carolyn says

      June 13, 2018 at 3:23 am

      Thanks so much, Casey!

      Reply
  19. Cindy says

    June 13, 2018 at 9:28 pm

    If I only have granulated Swerve can I grind it in my coffee grinder to make powdered?

    Reply
    • Carolyn says

      June 14, 2018 at 12:01 pm

      Some people do. I am not sure it will be fine enough to not be a little gritty.

      Reply
      • Lyne Gagné says

        June 18, 2018 at 8:54 am

        5 stars
        hello it does work I do it all the time in my nutribullet 🙂

        Reply
        • Psmith says

          June 20, 2018 at 7:44 am

          5 stars
          How much of the granulated sugar sub do you have to use to yield the 1/4 cup?

          Reply
  20. Genefinder says

    June 17, 2018 at 7:18 pm

    5 stars
    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.

    Reply
    • Carolyn says

      June 18, 2018 at 12:06 am

      Fantastic, I am so glad you liked it!

      Reply
  21. Catia says

    June 18, 2018 at 3:20 pm

    5 stars
    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…

    Reply
  22. Patricia Keegan says

    June 19, 2018 at 2:02 pm

    5 stars
    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

    Reply
    • Carolyn says

      June 19, 2018 at 2:32 pm

      Oh I bet the springform pan is pretty!

      Reply
  23. Della says

    June 25, 2018 at 9:48 am

    5 stars
    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

    Reply
  24. Dawn-Marie Nysse says

    June 29, 2018 at 7:19 pm

    3 stars
    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!

    Reply
    • Carolyn says

      June 29, 2018 at 10:39 pm

      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.

      Reply
  25. Karen says

    July 3, 2018 at 6:15 pm

    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.

    Reply
    • Carolyn says

      July 3, 2018 at 7:21 pm

      Well that just makes me ridiculously happy to hear!

      Reply
  26. Nancy says

    July 8, 2018 at 10:31 am

    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!!!

    Reply
  27. Lisa says

    July 9, 2018 at 10:24 am

    5 stars
    I made this pie for my husband birthday, it is delicious!

    Reply
  28. Martha says

    August 6, 2018 at 9:23 am

    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.

    Reply
    • Carolyn says

      August 6, 2018 at 2:01 pm

      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.

      Reply
  29. Cindy says

    September 9, 2018 at 8:22 pm

    Can use collagen instead of gelatin?

    Reply
    • Carolyn says

      September 10, 2018 at 7:49 am

      No, it won’t set at all. Gelatin, as the name suggests, actually gels things. Collagen does not.

      Reply
  30. Brittany says

    September 11, 2018 at 9:09 am

    5 stars
    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!

    Reply
  31. Dawn says

    January 24, 2019 at 12:51 am

    2 stars
    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.

    Reply
    • Carolyn says

      January 24, 2019 at 6:27 pm

      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.

      Reply
    • Hannah Chynoweth says

      February 25, 2019 at 6:23 pm

      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

      Reply
  32. Hannah Chynoweth says

    February 25, 2019 at 6:21 pm

    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.

    Reply
    • Carolyn says

      February 25, 2019 at 9:39 pm

      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.

      Reply
  33. Becki says

    March 15, 2019 at 4:47 pm

    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!!

    Reply
    • Becki says

      March 19, 2019 at 3:39 pm

      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.

      Reply
      • Carolyn says

        March 19, 2019 at 4:44 pm

        So glad you liked it!

        Reply
  34. Tom Henderson says

    March 30, 2019 at 7:14 am

    5 stars
    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.

    Reply
    • Carolyn says

      March 30, 2019 at 8:57 am

      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.

      Reply
      • Tom Henderson says

        March 30, 2019 at 12:38 pm

        620 was a typo. Should have said 62.

        Reply
  35. Lynn Blakeley says

    April 2, 2019 at 12:18 pm

    Will any type of collagen powder work?

    Reply
  36. Lynn Blakeley says

    April 2, 2019 at 12:52 pm

    Never mind my question regarding collagen. Found the answer in previous question.
    Thanks

    Reply
  37. Kara says

    April 8, 2019 at 11:45 am

    5 stars
    This looks so tasty! After a long winter, I can’t get enough strawberries in any form! 🙂

    Reply
  38. Steph says

    April 8, 2019 at 12:43 pm

    5 stars
    Strawberry desserts are the best! This one looks so light and refreshing, I can’t wait to make it!

    Reply
  39. Natasha says

    April 8, 2019 at 1:27 pm

    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!

    Reply
  40. Jennifer says

    April 8, 2019 at 2:43 pm

    5 stars
    One of my favorite pies!! Can’t wait to make it for Easter!

    Reply
  41. Jocelyn says

    April 12, 2019 at 10:21 am

    5 stars
    This fluffy strawberry mousse was amazing! I skipped the crust and just did the mousse this time. It was incredible!

    Reply
  42. Laurene K Duke says

    April 22, 2019 at 11:06 am

    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;)

    Reply
    • Carolyn says

      April 22, 2019 at 1:14 pm

      So glad to hear it!

      Reply
  43. Valerie Thornton says

    April 23, 2019 at 12:57 pm

    5 stars
    Easter dessert. Made it to recipe except with THM super sweet! Turned out perfect and the family loved it!

    Reply
  44. Sarah says

    August 14, 2019 at 9:15 pm

    So yummy! I’m dreaming about all of the different flavour combinations possible here…delicious! Thank you!

    Reply
  45. Toni says

    August 24, 2019 at 9:44 pm

    Can you substitute whole fat canned coconut milk for dairy free friends?

    Reply
    • Carolyn says

      August 25, 2019 at 8:01 am

      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.

      Reply
      • Karen says

        March 31, 2020 at 2:52 am

        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.

        Reply
  46. Stephanie says

    November 3, 2019 at 11:00 am

    This looks delicious! Wondering if anyone’s tried this with frozen berries?

    Reply
    • Carolyn says

      November 3, 2019 at 2:05 pm

      Should work fine!

      Reply
  47. Erin says

    February 21, 2020 at 11:26 am

    5 stars
    So creamy! This is a definite must make if you like strawberries, so good!

    Reply
  48. Stephanie says

    February 21, 2020 at 11:46 am

    5 stars
    This was unbelievable! So delicious and creamy, I can’t believe it’s Keto friendly!

    Reply
  49. Laura Reese says

    February 21, 2020 at 12:58 pm

    5 stars
    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.

    Reply
  50. SHERRY Barwick LEPAGE says

    February 24, 2020 at 1:34 pm

    5 stars
    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)

    Reply
    • Carolyn says

      February 24, 2020 at 2:03 pm

      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.

      Reply
  51. jill says

    March 25, 2020 at 3:30 pm

    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/

    Reply
    • Carolyn says

      March 25, 2020 at 5:23 pm

      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.

      Reply
  52. CMR says

    April 6, 2020 at 7:28 pm

    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!

    Reply
    • Carolyn says

      April 6, 2020 at 8:28 pm

      There is no replacement for gelatin, I’m afraid. It’s the only way to set the filling.

      Reply
  53. Ronnie says

    April 15, 2020 at 4:21 pm

    5 stars
    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!

    Reply
    • Ronnie says

      April 16, 2020 at 10:49 pm

      Actually, just looking at your pics vs. mine, mine looks way more firm. Doesn’t look as creamy – wonder why?

      Reply
  54. Faiza says

    May 8, 2020 at 3:16 pm

    5 stars
    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!

    Reply
  55. Bethany says

    May 18, 2020 at 2:08 pm

    4 stars
    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

    Reply
  56. Lizzy Depew says

    June 4, 2020 at 11:57 am

    Can I use sugar free strawberry jello in this recipe?

    Reply
    • Carolyn says

      June 4, 2020 at 6:27 pm

      I guess so but not sure when or how to add it since I don’t use it.

      Reply
  57. Jenna says

    June 11, 2020 at 1:37 pm

    5 stars
    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 !

    Reply
    • Carolyn says

      June 11, 2020 at 9:02 pm

      So glad it worked out!

      Reply
  58. kathy says

    June 22, 2020 at 10:01 am

    5 stars
    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.

    Reply
    • Carolyn says

      June 22, 2020 at 11:47 am

      I have not tried freezing it.

      Reply
  59. Janet says

    June 28, 2020 at 6:41 pm

    5 stars
    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

    Reply
    • Carolyn says

      June 28, 2020 at 9:22 pm

      So happy to hear it!

      Reply
  60. Catie Lobbezoo says

    July 22, 2020 at 12:27 pm

    5 stars
    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!!!!

    Reply
  61. Samantha says

    November 30, 2020 at 2:19 pm

    5 stars
    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!

    Reply

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  1. Keto Eggnog Pie | All Day I Dream About Food says:
    December 19, 2019 at 4:30 am

    […] pile of eggnog custard on your plate. This method is quite similar to my Keto Pumpkin Cream Pie and Keto Strawberry Cream Pie as […]

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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