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!

low-carb pie

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!

SUMMER STRAWBERRY PIE

This creamy, satisfyingly sweet and delicious Strawberry Pie is truly Summer on a plate.
4.32 from 16 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Gluten Free, Keto
Prep Time: 25 minutes
Cook Time: 0 minutes
Chill Time: 3 hours 30 minutes
Servings: 16
Calories: 319kcal
Author: Thinlicious.com

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 8 oz. 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

Instructions

  • 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.
  • Press mixture into 9.5” pie crust. Chill in the refrigerator while preparing the filling.
  • 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. 
  • Whisk in xanthan gum; increase heat to medium-high and bring to a boil, stirring constantly. 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.
  • In medium bowl, beat heavy cream on high speed until stiff peaks form; set aside.
  • In large bowl, beat together cream cheese, powdered sweetener, and vanilla extract until fluffy; fold in whipped heavy cream and 1 c. 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.
  • 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. 
  • Add cooled strawberry sauce to remaining 4 cups of quartered strawberries and stir gently until strawberries are fully coated. Carefully spoon strawberries over top of cream cheese layer & arrange as desired. Chill in refrigerator until set–at least 3 hours or overnight. 

Nutrition

Calories: 319kcalCarbohydrates: 9.3gProtein: 9.1gFat: 28.1gFiber: 3.5g

PIN FOR LATER

With minimal cook time, this creamy, satisfyingly sweet and delicious Strawberry Low-Carb Pie is truly Summer on a plate.

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