Description
A delightful keto-friendly dessert featuring a buttery almond flour crust, creamy strawberry filling, and airy whipped cream.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup butter, melted
- 2 tablespoons erythritol (or preferred keto sweetener)
- 1/2 cup heavy cream
- 1 cup strawberries, pureed
- 1/4 cup cream cheese, softened
- 1 teaspoon vanilla extract
- 1 teaspoon gelatin (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine almond flour, melted butter, and erythritol in a mixing bowl until well mixed.
- Press the mixture evenly into your pie dish to form the crust.
- Bake the crust for about 10-12 minutes until golden.
- Whip the heavy cream in another bowl until stiff peaks form.
- Mix pureed strawberries, softened cream cheese, vanilla extract, and gelatin in a separate bowl until smooth.
- Fold whipped cream into the strawberry mixture with a spatula.
- Pour the filling into the cooled crust and decorate with extra strawberry slices.
- Refrigerate for at least 2 hours before serving.
Notes
This pie can be made a day ahead and stored in the fridge. Pair with fresh whipped cream or mint leaves for an extra touch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg