Keto Strawberry Whipped Cream Pie
Prep Time
30 min
Cook Time
30 min
Serves
10
Ingredients
Shortbread Crust:
- 1 1/2 cups almond flour
- 1/4 cup powdered Swerve Sweetener
- 1/4 teaspoon salt
- 1/4 cup butter melted
Strawberry Cream Filling:
- 1 1/2 cups chopped fresh strawberries
- 1/4 cup water
- 2 1/2 teaspoon gelatin
- 1 cup heavy whipping cream
- 1/2 cup powdered Swerve Sweetener
- 3/4 teaspoon vanilla extract
- Additional whipped cream for serving
How to
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 the crust firmly with fingers into the bottom of the dish 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 simmer while 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 fresh whipped cream and berries.
