This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
This dreamy Keto Strawberry Pie has a light and creamy mouse filling with an almond flour shortbread crust. It’s super easy to make and only 4 net carbs per slice!
One thing I love about this time of year is the inevitability of strawberry season. Sometimes it comes early, sometimes it comes late, but it aways comes. And it brings much joy and happiness when it arrives.
No matter where you live, you can’t deny the sweet deliciousness of local strawberries. Unless you live somewhere that strawberries don’t grow. And then that’s sad.
I love this season for the joy of making delicious low carb strawberry treats. Because recipes like Keto Strawberry Shortcake and Cheesecake Stuffed Strawberries are always better with local berries!
And this creamy, delectable Keto Strawberry Cream Pie is a fan favorite at this time of year. I think you can see why.
Why you will love this recipe
How can you go wrong with a fluffy sugar-free strawberry mousse nestled into an easy keto pie crust? That’s right, you can’t go wrong. It’s strawberry dessert perfection. All the better when it has only 3.9g net carbs per slice.
This is a very easy dessert to make and you have a choice when it comes to the crust. You can bake the crust or you can leave it unbaked. Either way works, but I prefer it baked as I think the flavor is a little better. I’ve listed both options in the recipe.
The filling is wonderfully light and fluffy, and takes minimal effort to make. And if you wanted to skip the crust altogether and eat the filling as a mousse, I wouldn’t blame you one bit!
Reader Testimonials
“LOVE LOVE LOVE this pie! I made it for myself as my husband doesn’t want to even consider trying anything “sugar free” and he had NO idea when he tried it. He in now a believer! THIS pie is amazing! Easy and the flavor is so wonderful! THANK you for a pie I can be proud to bring with me when I go to visit my friends this week!” — Kathi
“I’ve lost track of the amount of times I’ve made this recipe in the past few months. I love it!!! It has become one of my favorite desserts – of healthy or unhealthy. Seriously delicious! It’s easy, too. The filling reminds me of the sugar-laden pink marshmallow fluff Jello my mom used to make. And this is better because it’s good for me! Hahaha” — Catie
“Thank you so much for this delicious recipe! It was easy to make, and incredibly Tasty! A new favorite in our house. I’m sure I’ll be making this all spring in summer long.😋🍓” — June
Ingredients you need
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
- Fresh strawberries: I prefer using fresh strawberries when they are sweet and in season. Some of my readers had success using frozen strawberries. Just thaw them first and include the liquid as part of the water needed.
- Almond flour: Almond flour works best for this crust. I do not recommend coconut flour but you can use sunflower seed flour if you need to be nut-free.
- Powdered sweetener: You will need a powdered sweetener for both the crust and the filling to avoid grittiness. I use Swerve confectioners.
- Grass fed gelatin: Grass fed gelatin, such as Great Lakes brand, is best. If you use regular gelatin like Knox, it needs to bloom first. Make sure to read the Expert Tips on how to do this.
- Heavy whipping cream: The airiness of the mousse comes from whipped cream, so full fat heavy whipping cream works best.
- Kitchen staples: Butter, vanilla, salt.
Step-by-step directions
1. Prepare the crust mixture: Whisk together the almond flour, sweetener, and salt in a medium bowl. Stir in the melted butter until the dough comes together and resembles coarse crumbs.
2. Press into a pan: Turn the mixture out into a glass or ceramic pie plate. Press firmly with fingers into bottom and up sides. Use a flat bottomed glass or measuring cup to even out the bottom.
3. Freeze or Bake: For an unbaked crust, place in the freezer while you prepare the filling. To bake the crust, prick the bottom all over with a fork and bake at 325ºF for 15 to 20 minutes. Let it cool before adding the filling.
4. Prepare the strawberry mixture: Puree the strawberries with the water in a blender or a food processor. Transfer to a medium saucepan and whisk in the gelatin. Set over medium low heat and bring to just a simmer, whisking to dissolve the gelatin. Let cool 20 minutes.
5. Whip the cream: In a large bowl, combine the cream, sweetener, and vanilla extract. Beat until it holds stiff peaks. Pour in the cooled strawberry mixture and beat slowly until just combined.
6. Fill the crust: Spoon the filling into the prepared crust and refrigerate until firm, about 3 hours. Garnish with dollops of whipped cream and fresh berries.
Expert tips
If you are using Knox gelatin, you will only need one envelope. Sprinkle it over the strawberry puree in the pan and let it bloom for 5 minutes. This means letting it sit and begin the gelling process. Then you can turn on the heat and whisk it in as the mixture begins to warm up. Make sure it dissolves fully!
If you bake the crust, make sure to let it cool fully before adding the filling. Otherwise the warmth from the crust will make your nice strawberry mousse all goopy!
Sweetener Options
You can use other sweeteners besides erythritol or Swerve, but do be aware that allulose will make the crust too soft and brown when baked. The filling may also be softer and take much longer to set.
Because the consistency of the filling doesn’t require a particular sweetener, you can use concentrated sweeteners such as monk fruit or stevia extract.
Frequently Asked Questions
Strawberries are usually accepted on low carb and keto diets. They have 7.7g of carbs and 2g of fiber per 100g (about ⅔ cup sliced berries). When spread out in a recipe that has multiple servings, they can be very low carb.
This keto strawberry pie recipe has 6.2g of carbs and 2.3g of fiber per serving. That comes to 3.9g net carbs per slice.
You can make this pie up to two days in advance, as long as the cream is nice and fresh. I recommend covering the top with plastic wrap so it doesn’t absorb other flavors in the fridge.
Check out more strawberry recipes!
Tender and fluffy, these Keto Strawberry Cupcakes taste absolutely heavenly. They are filled with fresh berries and topped with a creamy sugar free strawberry frosting. Bursting with summer flavor!
GET THE RECIPE
Keto dump cake is so easy to make and tastes fabulous. This low carb dessert features the bright flavors of strawberries and rhubarb with a buttery crust.
GET THE RECIPE
Creamy Keto Strawberry Popsicles are the best way to beat the heat. With fresh summer berries and no added sugar, they might be the only thing standing between you and the ice cream truck. And they have only 3g net carbs per pop!
GET THE RECIPE
Keto Strawberry Cream Pie
This strawberry cream pie is the stuff of dreams, with a delicious keto strawberry mouse filling in an almond flour shortbread crust. Easy to make and only 4 net carbs per slice.
Print
Pin
Rate
Servings: 10 servings
Calories: 233kcal
Ingredients
Strawberry Cream Filling:
Instructions
Shortbread Crust
-
Whisk together the almond flour, sweetener, and salt in a medium bowl. Stir in the melted butter until the dough comes together and resembles coarse crumbs.
-
Turn the mixture out into a 9-inch glass or ceramic pie plate. Press firmly with fingers into bottom and up sides. Use a flat bottomed glass or measuring cup to even out the bottom.
-
For an unbaked crust, place in the freezer while you prepare the filling. To bake the crust, prick the bottom all over with a fork and bake at 325ºF for 15 to 20 minutes. Let it cool before adding the filling.
Strawberry Cream Filling
-
Puree the strawberries with the water in a blender or a food processor. Transfer to a medium saucepan and whisk in the gelatin. Set over medium low heat and bring to just a simmer, whisking to dissolve the gelatin. Let cool 20 minutes.
-
In a large bowl, combine the cream, sweetener, and vanilla extract. Beat until it holds stiff peaks. Pour in the cooled strawberry mixture and beat slowly until just combined.
-
Spoon the filling into the prepared crust and refrigerate until firm, about 3 hours. Garnish with dollops of whipped cream and fresh berries.
Notes
Storage Information: Store any leftovers in the fridge for up to 4 days. You can also freeze the pie, tightly wrapped, for several months.
Nutrition Facts
Keto Strawberry Cream Pie
Amount Per Serving (1 slice (1/10th of pie))
Calories 233
Calories from Fat 190
% Daily Value*
Fat 21.1g32%
Carbohydrates 6.2g2%
Fiber 2.3g9%
Protein 4.8g10%
* Percent Daily Values are based on a 2000 calorie diet.
