Strawberry Cream Pie (Low Carb)

This delicious Strawberry Cream Pie is full of strawberries and made with a simple no bake crust. Feeling the summer vibes, you will want to make this low carb pie for your family picnics or simply enjoy it all to yourself.

With strawberry season soon to hit its peak, this is the best time of year for this creamy berry pie. Made with cream cheese this pie can be considered a no bake cheesecake. However, it's creaminess gives it a cream pie feeling. If you are looking for a no bake cheesecake check out this creamy No Bake Peanut Butter Cheesecake recipe.

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🥘 Ingredient notes

Made with fresh strawberries, an almond crust and a creamy filling this low carb pie will feel like you are eating a luscious dessert.

• Almond Flour: ground blanched almonds were used for this recipe which gives it a slightly nutty flavour plus it's low carb and gluten free.
• Cream cheese: for that mild sweet taste and pleasant tang makes this pie feel like a cheesecake. I use a full fat cream cheese.
• Strawberries: fruity, sweet, and juicy, with a little bit of acidity perfect option to make this pie diabetic friendly and low carb.
• Erythritol: this is my favourite sweetener as I find it is the closest sweetener to sugar and as a type 2 diabetic it does not seem to spike my blood sugars. You can use other sweeteners if you prefer (see list of available low carb sweeteners on amazon) Keto Connect has great list of sweetener substitutes and a conversion chart.

👨🏻‍🍳 Steps by step instructions

How to make the Low Carb Strawberry Cream Pie

STEP 1: 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.

STEP 2: for the pie filling 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.

STEP 3: 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.

STEP 4: to make the strawberry sauce 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.

STEP 5: Once sauce is cooled pour onto pie and add fresh berries for garnish (optional)

🍴 More diabetic friendly dessert recipes.

⏲️ Tips and serving suggestions

• Set in the fridge: Allow pie to set in the fridge for 4 hours before consuming.
• Serving: the strawberry cream pie is best served cold out of the fridge.
• Storage: store the pie covered in plastic wrap in the fridge for up to 4 days
• Berries: make this pie with other berries like blackberries, raspberries or blueberries.
• Crust: make it without the crust for a more low carb friendly dessert

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Strawberry Cream Pie (Low Carb)

Oscar

This delicious Strawberry Cream Pie is full of strawberries and made with a simple no bake crust. Feeling the summer vibes, you will want to make this low carb pie for your family picnics or simply enjoy it all to yourself.

5 from 19 votes

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Prep Time 4 hrs 30 mins

Cook Time 0 mins

Total Time 4 hrs 30 mins

Course Dessert

Cuisine American

Servings 8 People

Calories 275 kcal

Equipment

• Stand Mixer
• Hand Mixer
• Saucepan
• 9" Pie Plate

Ingredients

  

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Pie Crust

• 1 cup almond flour
• 1 tablespoon erythritol
• 2 tablespoon melted butter
• ½ teaspoon vanilla extract

Filling

• 500 grams cream cheese
• ¾ cup powdered erythritol
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream 35%
• 200 grams strawberries (diced)

Sauce

• 200 grams chopped strawberries
• 2 tbsp powdered erythritol
• ¼ cup cold water
• pinch xanthan gum

Instructions

 

Pie Crust

• 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.

Filling

• 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.

Sauce

• 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)

Notes

5g net carbs per serving.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

Notes:

• Set in the fridge: Allow pie to set in the fridge for 4 hours before consuming.
• Serving: the strawberry cream pie is best served cold out of the fridge.
• Storage: store the pie covered in plastic wrap in the fridge for up to 4 days
• Berries: make this pie with other berries like blackberries, raspberries or blueberries.
• Crust: make it without the crust for a more low carb friendly dessert

 

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Nutritional Information

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

Serving: 1slice | Calories: 275kcal | Carbohydrates: 6g | Protein: 5g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Fiber: 1g | Sugar: 4g

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