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.
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!!!!
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!
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.
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!
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.
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
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!
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?
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.
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.
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.
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.
Stephanie says
This was unbelievable! So delicious and creamy, I can’t believe it’s Keto friendly!
Erin says
So creamy! This is a definite must make if you like strawberries, so good!
Stephanie says
This looks delicious! Wondering if anyone’s tried this with frozen berries?
Carolyn says
Should work fine!
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.
Karen D Tresser says
If anyone has tried this, I’m interested. I keep thinking that if I use just the fat from full fat coconut milk and add another 1/2 tsp of gelatin, it should work……. I may try it.
Sarah says
So yummy! I’m dreaming about all of the different flavour combinations possible here…delicious! Thank you!
Valerie Thornton says
Easter dessert. Made it to recipe except with THM super sweet! Turned out perfect and the family loved it!
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!
Jocelyn says
This fluffy strawberry mousse was amazing! I skipped the crust and just did the mousse this time. It was incredible!