Easy Summer Strawberry Low-Carb Pie

Want the perfect summer dessert recipe? Ice box recipes are a Southern favorite during the hotter months. With minimal cook time, this creamy, satisfyingly sweet and delicious Strawberry Low-Carb Pie is truly summer on a plate.

It is the perfect make ahead dessert to share with friends for all those summer gatherings. And it’s it’s so delicious, no one will even know it’s low-carb!

INGREDIENTS

CRUST

• 2 ½ cups finely ground blanched almond flour
• 3 tbsp. granulated Sweetener blend
• 8 tbsp. Butter, melted
• 2 tsp. vanilla extract

FILLING

• ¾ cup heavy cream
• 2 8oz. packages cream cheese, softened
• ¾ cup powdered sweetener blend
• 1 ½ tsp. vanilla extract
• 1 cup strawberries, chopped

STRAWBERRY TOPPING

• 6 cups strawberries, quartered
• ½ cup granulated sweetener blend
• 1 tbsp lemon juice
• 4 scoops unflavored collagen protein powder (I used Bulletproof)
• ½ tsp. Xanthan gum

STEP 1: In a medium mixing bowl, mix together almond flour, 3 tbsp. granulated Sweetener blend, melted butter, and 1 ½ tsp. vanilla extract until well combined. It should be moist enough to press together, but still slightly crumbly.

STEP 2: Press mixture into 9.5”pie crust.  Chill in the refrigerator while preparing the filling.

STEP 3: In small saucepan, combine 2 cups of the quartered strawberries, ½ c. sweetener, collagen, and lemon juice over medium-low heat. Whisk frequently, until strawberries release their juices, using a spoon or masher to crush the strawberries until mixture is mostly liquid. 

STEP 4: Whisk in Xanthan gum; increase heat to medium-high and bring to a boil, stirring constantly.

STEP 5: Boil for one minute, then remove from heat and strain liquid into bowl to remove any chunks of cooked strawberry, and so that it will cool faster. Set aside.

STEP 6: In medium bowl, beat heavy cream on high speed until stiff peaks form; set aside.

STEP 7: In large bowl, beat together cream cheese, powdered sweetener, and vanilla extract until fluffy.

STEP 8: Fold in whipped heavy cream.

STEP 9: Then and 1 cup chopped strawberries until smooth & fluffy.  Be sure to taste the mixture to make sure it is sweet enough or lemony enough for you! If not, add a little more sweetener to taste.

STEP 10: Spoon filling into pie plate over the crust, then smooth with a spatula to make sure crust is evenly filled. Chill for 20-30 minutes while strawberry mixture continues to cool.

STEP 11: Add cooled strawberry sauce to remaining 4 cups of quartered strawberries and stir gently until strawberries are fully coated. 

STEP 12: Carefully spoon strawberries over top of cream cheese layer & arrange as desired. Chill in refrigerator until set—at least 3 hours or overnight. 

STEP 13: Then slice and enjoy!

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