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 a 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
💭 Frequently asked questions
Rinse in a bowl under cold water and strain several times. Then cut off the caps and slice each strawberry into 6-8 pieces, depending on the size.
Yes, it is not required to bake this crust. However, you can bake it in the oven at 350 for 10 minutes if you want a crispier crust.
Each slice is roughly 275 calories and has 5g net carbs.
This pie is made with almond flour, strawberries and erythritol all of which are low in sugar (carbohydrates) compared to most pies. I made this pie with diabetics in mind. However, try to have a small piece and test your blood sugars to see how it affects you. Many foods affect people differently.
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Please comment, rate or review my recipe below!
Recipe Card
Strawberry Cream Pie (Low Carb)
Instructional 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
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)
- (Refer to the video instructions below if further clarification is needed)
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.