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 Guida’s Dairy 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.