Low Carb Strawberry Cream Pie Recipes

KETO STRAWBERRY CREME PIE (SUGAR-FREE)

Steps:

• Preheat oven to 375º Fahrenheit. Grease a pie pan using coconut oil spray.
• Place almond flour, sweetener, baking soda, and sea salt in a food processor. Pulse the processor once or twice to mix.
• Add the butter and vanilla extract to the food processor. Process until the mixture forms a dough.
• Press the dough into the prepared pan. Bake in the preheated oven for 8-10 minutes or until the crust starts to brown. Allow crust to cool completely before adding the filling. (After cooling on the counter for 5-10 minutes, I put it in the refridgerator, uncovered, while I make the pie filling.)
• Add 1/4 cup cold water to a small saucepan. Sprinkle the powdered gelatin over the water and allow to "bloom" for 5 minutes.
• While the gelatin is "blooming", place defrosted strawberries and lemon juice in a blender. Cover blender, then puree the berries. Leave berries in the blender and set aside.
• Once the gelatin has bloomed, add the sweetener to the saucepan. Heat the mixture gently while stirring frequently until gelatin and sweetener has dissolved. While blender is going at its slowest setting, stream the gelatin mixture into the strawberries through the small opening in the blender lid.
• Transfer strawberry mixture to a large mixing bowl. Refrigerate for a few minutes while whipping the cream.
• In a medium mixing bowl, whip the heavy whipping cream to form soft peaks.
• Spoon about 1/3rd of the whipped cream into the strawberry mixture and fold in to lighten.
• Fold in the remaining whipped cream.
• Transfer mixture to chilled pie crust. Cover the pie and refrigerate for at least 5 hours before enjoying.

STRAWBERRY CREAM PIE (LOW CARB)

Steps:

• Make the crust by combining the almond flour, erythritol, melted butter and vanilla in a medium bowl. Mix well with a fork and spoon out onto a 9" pie pan and shape crust with your fingers. Place in fridge to set for 10 minutes.
• Use a stand mixer or hand blender and mix the cream cheese until smooth, then add the powdered erythritol and vanilla and mix well. Scrape down sides and add the heavy cream and mix on high for 1 minute.
• Clean and dice the strawberries and fold into the cream mixture. Then scoop out onto the pie crust and smooth it out with a spatula. Allow to sit in the fridge for up to 4 hours.
• Clean and cut strawberries and place into a medium size pot with erythritol and water. Allow to simmer on medium for about 3-5 minutes. Mash with a potato masher and then strain into pot to obtain the liquid. Add a pinch of xanthan gum and whisk vigorously. Remove from heat and allow to cool.
• Once sauce is cooled pour onto pie and add fresh berries for garnish (optional)

LOW CARB STRAWBERRY CREAM PIE

Steps:

• Crust: Prepare the pie crust and cool completely. Can be made a day ahead of assembling the pie.
• Strawberry Cream Filling: Measure all of the ingredients, except for the whipped cream, into a medium bowl and mix with a hand mixer until completely combined, about 1 - 1 1/2 minutes.
• Whip the heavy cream until very stiff, until it looks like the consistency of whipped cream from a can. Sometimes 1 tablespoon of powdered erythritol helps chill the cream for easier and better whipping.
• Add 1/3 of the whipped cream into the strawberry yogurt mixture and mix with the mixer on the lowest speed until combined. Add 1/2 of the remaining cream into the strawberry cream mixture and fold gently with a rubber spatula until completely combined. Repeat with the remaining whipped cream.
• Assembly: Pour into the strawberry cream filling into the pie crust. smooth the the edges and smooth the top. Cover with plastic wrap and chill overnight.
• Top with additional whipped cream and strawberries if you desire and serve.
• Serves 10 at 5.1g net carbs per person.