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Ingredients
Crust
2 ½ cups finely ground blanched almond flour
3TBSPGranulated sweetener blend
8TBSPButtermelted
2tspVanilla extract
FILLING
¾ cupHeavy cream
28 oz.Packages cream cheesesoftened
¾cupPowdered sweetener blend
1 ½ tspVanilla extract
1cupStrawberrieschopped
STRAWBERRY TOPPING
6cupsStrawberriesquartered
½cupGranulated sweetener blend
1TBSPLemon juice
4scoopsUnflavored collagen protein powder (I used Bulletproof)
½tspXanthan gum
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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.