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.
Servings: 8 People
Calories: 275kcal
Cost: $10
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)
Video
Nutrition
Serving: 1slice | Calories: 275kcal | Carbohydrates: 6g | Protein: 5g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Fiber: 1g | Sugar: 4g