This Low Carb Strawberry Cream Pie has a no bake almond flour crust, a rich cream cheese filling packed with fresh strawberries and a glossy strawberry sauce on top. Just 6g total carbs per slice and no oven required.
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Why you can trust this low carb strawberry cream pie recipe
I manage my own blood sugar through low carb eating and this is one of those desserts I make every strawberry season without fail. Every recipe on this site is tested in my own kitchen and built with diabetics in mind.
If you love low carb strawberry desserts, check out my Low Carb Strawberry Cheesecake Bars for another no fuss option, my Ninja Creami Strawberry Ice Cream for a frozen treat, or browse all my low carb cheesecake recipes for more diabetic friendly dessert ideas.
Why this low carb strawberry cream pie recipe works
- No bake almond flour crust means no oven, no blind baking and no cracking
- The cream cheese filling is whipped with heavy cream which gives it a light, mousse-like texture instead of a dense cheesecake
- Fresh strawberries folded into the filling and a separate cooked strawberry sauce on top means double the strawberry flavor in every slice
- Xanthan gum thickens the sauce without starch or flour so it stays glossy and low carb
- No refined sugar, no flour, and just 6g total carbs per slice making it a solid diabetic friendly dessert option
Ingredient notes
Crust
- Almond flour: use blanched finely ground for the best texture; almond meal is too gritty
- Low carb sweetener: used in the crust, filling and sauce; powdered gives the smoothest result in the filling, granular works fine in the crust and sauce
- Melted butter: binds the almond flour together and gives the crust a rich shortbread texture
- Vanilla extract: used in both the crust and filling to add warmth and balance the sweetness
Filling
- Cream cheese: full fat, softened to room temp; cold cream cheese causes lumps
- Heavy whipping cream: whipped into the filling to give it a light mousse-like texture
- Fresh strawberries: used in both the filling and the sauce; diced and folded into the filling, cooked down into a glossy topping
Strawberry Sauce
- Cold water: helps the strawberries break down and reduce into a sauce
- Xanthan gum: thickens the sauce without starch or flour so it stays glossy and sets cleanly on top of the pie
Steps by step instructions
How to make the Low Carb Strawberry Cream Pie
Step 1: Make the Crust Combine almond flour, sweetener, melted butter and vanilla. Press into a 9 inch pie pan and refrigerate for 10 minutes to set.
Step 2: Make the Filling Beat cream cheese until smooth, add sweetener, vanilla and heavy whipping cream and mix on high until light and fluffy. Fold in diced strawberries and spread over the crust. Refrigerate for 4 hours.
Step 3: Make the Strawberry Sauce Simmer chopped strawberries, sweetener and water for 3 to 5 minutes. Mash, strain, add xanthan gum and whisk until thickened. Cool completely.
Step 4: Top and Serve Pour the cooled strawberry sauce over the set pie, garnish with fresh strawberries if desired and serve cold.
Recipe Tips
- Use powdered sweetener in the filling, not granular; it dissolves cleanly and gives you a smooth, creamy texture
- Make sure the cream cheese is fully softened before mixing or you will end up with lumps in the filling
- Cool the strawberry sauce completely before pouring over the pie or it will melt the filling
- Do not skip the 4 hour refrigeration time; the filling needs it to set properly before slicing
- Run your knife under hot water and wipe dry between cuts for clean slices
Variations & Swaps
- Swap the almond flour crust for a pecan crust for a nuttier flavor
- Use frozen strawberries in the sauce if fresh are not in season; thaw and drain excess liquid before cooking
- Swap the heavy whipping cream for coconut cream for a dairy free version
- Use raspberries or blueberries in place of strawberries for a different berry variation
- Want a crispier crust? Bake it at 350°F for 10 minutes before adding the filling
How to store low carb strawberry cream pie
- Fridge: Cover with plastic wrap and store for up to 4 days. The crust softens slightly after day two but the flavor is still great
- Freezer: This pie is not ideal for freezing as the cream cheese filling can become watery when thawed
- Serve cold straight from the fridge for the best texture and cleanest slices
Macros & Nutrition
Per slice: 275 calories, 26g fat, 6g total carbs, 1g fiber, 4g sugar, 5g protein.
Macros are calculated using total carbs, not net carbs. For anyone managing blood sugar, total carbs gives you the most accurate picture of how this low carb strawberry cream pie will affect your levels.
💭 Frequently asked questions
Yes. Make it the day before and refrigerate overnight. The filling sets even better after a full night in the fridge and the flavors develop more.
Yes for the sauce. Thaw completely and drain excess liquid before cooking. For the filling, fresh strawberries work best as frozen can release too much water and affect the texture.
This pie is made with no refined sugar or flour. The ingredients have minimal impact on blood sugar. Always check your own response but this recipe was designed with blood sugar management in mind.
Recipe Card
Strawberry Cream Pie (Low Carb)
RECIPE VIDEO
Ingredients
Pie Crust
- 1 cup almond flour
- 1 tablespoon sweetener
- 2 tablespoon melted butter
- ½ teaspoon vanilla extract
Filling
- 500 grams cream cheese
- ¾ cup low carb sweetener
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream 35%
- 200 grams strawberries (diced)
Sauce
- 200 grams chopped strawberries
- 2 tbsp low carb sweetener
- ¼ cup cold water
- pinch xanthan gum
Instructions
- Combine the almond flour, sweetener, melted butter and vanilla in a medium bowl and mix well with a fork. Press into a 9 inch pie pan and shape the crust with your fingers. Place in the fridge for 10 minutes to set.
- Using a stand mixer or hand mixer beat the cream cheese until smooth. Add the powdered sweetener and vanilla and mix well. Scrape down the sides and mix again.
- Add the heavy whipping cream and mix on high for 1 minute until light and fluffy.
- Dice the strawberries and fold into the cream cheese mixture. Scoop onto the prepared crust and smooth out with a spatula. Refrigerate for 4 hours.
- While the filling is setting make the strawberry sauce. Add the chopped strawberries, sweetener and cold water to a medium saucepan over medium heat. Simmer for 3 to 5 minutes then mash with a potato masher. Strain the liquid back into the pot, sprinkle in the xanthan gum and whisk vigorously. Remove from heat and allow to cool completely.
- Once the sauce is cooled pour over the pie and garnish with fresh strawberries if desired. Slice and serve cold.
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Addie says
This was such a great summer dessert! I loved the strawberries too!
Jeri Walker says
I love, love, love this pie! It is so light and creamy and so delicious! I will definitely be making this again!
Debra says
Awesome....just got some fresh strawberries and made this. So tasty and easy too.
Raquel says
Such a pretty pie and love that it is low-carb!
Oscar Chimenti says
The perfect summer pie. So creamy and delicious. It's like a cross between a pie and a cheesecake.