Strawberry Cream Pie Low Carb Recipes

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STRAWBERRY CREAM PIE (LOW CARB)



Strawberry Cream Pie (Low Carb) image

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.

Provided by Oscar

Categories     Dessert

Time 4h30m

Number Of Ingredients 13

1 cup almond flour
1 tbsp erythritol
2 tbsp melted butter
1/2 tsp vanilla extract
500 grams cream cheese
3/4 cup powdered erythritol
1 tsp vanilla extract
1 cup heavy whipping cream 35%
200 grams strawberries (diced)
200 grams chopped strawberries
2 tbsp powdered erythritol
1/4 cup cold water
pinch xanthan gum

Steps:

  • 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.
  • 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.
  • 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)

Nutrition Facts : ServingSize 1 slice, Calories 275 kcal, Carbohydrate 6 g, Fat 26 g, Fiber 1 g, Sugar 4 g, Protein 5 g, SaturatedFat 15 g, UnsaturatedFat 7 g

KETO STRAWBERRY CREME PIE (SUGAR-FREE)



Keto Strawberry Creme Pie (sugar-free) image

Keto Strawberry Cream Pie

Provided by Annissa Slusher

Categories     Dessert

Time 5h30m

Number Of Ingredients 13

1 spray coconut oil
1 cup super fine almond flour
1/4 cup granulated stevia/erythritol blend ((Pyure--2x sweeter than sugar))
1/4 teaspoon baking soda
1 pinch sea salt
1 teaspoon vanilla extract
1/4 cup butter ((cut into large chunks))
10 ounces frozen strawberries ((no-sugar added, defrosted))
2 teaspoon lemon juice ((freshly squeezed))
1/4 cup water
1 1/2 teaspoon powdered gelatin ((unflavored))
3 tablespoons granulated stevia erythritol blend ((Pyure-2X sweeter than sugar))
1 cup heavy whipping cream

Steps:

  • Preheat oven to 375º Fahrenheit. Grease a pie pan using coconut oil spray.
  • Place almond flour, sweetener, baking soda, and sea salt in a food processor. Pulse the processor once or twice to mix.
  • Add the butter and vanilla extract to the food processor. Process until the mixture forms a dough.
  • Press the dough into the prepared pan. Bake in the preheated oven for 8-10 minutes or until the crust starts to brown. Allow crust to cool completely before adding the filling. (After cooling on the counter for 5-10 minutes, I put it in the refridgerator, uncovered, while I make the pie filling.)
  • Add 1/4 cup cold water to a small saucepan. Sprinkle the powdered gelatin over the water and allow to "bloom" for 5 minutes.
  • While the gelatin is "blooming", place defrosted strawberries and lemon juice in a blender. Cover blender, then puree the berries. Leave berries in the blender and set aside.
  • Once the gelatin has bloomed, add the sweetener to the saucepan. Heat the mixture gently while stirring frequently until gelatin and sweetener has dissolved. While blender is going at its slowest setting, stream the gelatin mixture into the strawberries through the small opening in the blender lid.
  • Transfer strawberry mixture to a large mixing bowl. Refrigerate for a few minutes while whipping the cream.
  • In a medium mixing bowl, whip the heavy whipping cream to form soft peaks.
  • Spoon about 1/3rd of the whipped cream into the strawberry mixture and fold in to lighten.
  • Fold in the remaining whipped cream.
  • Transfer mixture to chilled pie crust. Cover the pie and refrigerate for at least 5 hours before enjoying.

Nutrition Facts : Calories 160 kcal, Carbohydrate 6 g, Protein 3 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 37 mg, Sodium 24 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 slice, UnsaturatedFat 3 g

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