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
- Sugar Free Strawberry Ice Cream
- Keto Strawberry Shortcake Cups
- Strawberry Panna Cotta
- Mini Strawberries and Cream Cupcakes
- Keto Strawberry Milkshake
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:
- In a medium bowl, whisk together almond flour, sweetener, and salt. Stir in melted butter until dough comes together and resembles coarse crumbs.
- 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:
- 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.
- In a large bowl, combine the cream, sweetener, and vanilla extract. Beat until it holds stiff peaks.
- Pour in cooled strawberry mixture and beat until blended. Spoon into the prepared crust and refrigerate until firm, about 3 hours.
- Garnish with dollops of whipped cream and fresh berries.
Jennifer says
One of my favorite pies!! Can’t wait to make it for Easter!
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!
Steph says
Strawberry desserts are the best! This one looks so light and refreshing, I can’t wait to make it!
Kara says
This looks so tasty! After a long winter, I can’t get enough strawberries in any form! 🙂
Lynn Blakeley says
Never mind my question regarding collagen. Found the answer in previous question.
Thanks
Lynn Blakeley says
Will any type of collagen powder work?
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.
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!
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.
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
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!
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.
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.
Lisa says
I made this pie for my husband birthday, it is delicious!
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!!!
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!
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.
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
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!
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…