This Keto Strawberry Cream Pie recipe makes an easy keto strawberry dessert. This pie boasts a shortbread cookie crust and is filled with creamy clouds of strawberry silk. This strawberry pie can be part of a low-carb, keto, Atkins, gluten-free or THM diet.
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The Recipe for Keto Strawberry Cream Pie
Looking for an easy keto strawberry dessert? This recipe for keto strawberry cream pie fits the bill!
We make this shortbread cookie crust by putting the ingredients in the food processor and pushing the button. After this, the dough is pressed into an oiled pie pan. Therefore, you don’t need to roll out the dough!
While the pie crust is baking, you can prepare the filling.
The strawberry silk filling is made from scratch, but it’s still quick and easy to make. One thing that speeds up the process is using a blender to make the strawberry puree.
This recipe uses unflavored gelatin to set the creamy filling and real whipped cream creates the cloud-like texture.
You can use fresh or frozen strawberries for the filling, so this recipe can be made any time of the year.
This recipe was inspired by the strawberry cream pies my mother used to make using Jello and Cool Whip. My goal was to make a healthier version of this pie using ingredients from scratch and sticking to real foods.
How to make a keto strawberry cream pie with frozen strawberries
While I like to garnish this pie with fresh strawberries, I usually make the cream filling with frozen berries.
I find that frozen strawberries are less expensive and are usually harvested at the peak of ripeness, so they are consistently tasty.
If you use frozen strawberries to make this pie, be sure to check the package to confirm that no sugar has been added to the berries. Added sugar would increase the carbohydrate count on this recipe dramatically.
In order to make the strawberry puree with frozen strawberries, the strawberries must first be defrosted.
How do you thaw or defrost frozen strawberries?
There are a few ways you can defrost frozen strawberries. One way is to place the bag of berries in a leak-proof bowl and allow them to defrost overnight in the refrigerator.
If you’re in a rush and need to defrost the berries fast, you can place the bag under cool water for 30 minutes or so. Be sure your bag is waterproof if you do this.
Some people defrost strawberries in the microwave on the defrost setting for 30 seconds at a time. If you decide to do this, you should remove them from their packaging and place them in a microwave safe bowl. After microwaving them for 30 seconds on defrost, stir them so they defrost evenly. Repeat this until they are defrosted, but not warm.
For this recipe, it’s okay if the berries still have a few ice crystals in them. These will melt quickly when you add the warm sugar and gelatin mixture.
Are strawberries sugar-free?
Some people are going to get on my case about calling this recipe sugar-free. While I don’t add any sugar to this cream pie, the strawberries themselves do contain a bit of natural sugar. Therefore, strawberries are not technically “sugar-free”.
This natural sugar is what gives the berries their sweetness. According to the USDA 100 grams of strawberries contains about 5.3 grams of natural sugar. Since there are 152 grams of strawberries in a cup, this makes them fairly low in sugar and an excellent fruit to enjoy on a keto diet.
How do you eat strawberries on a keto diet and still stay in ketosis? Simply eat small amounts at a time. If you eat cup after cup of strawberries in one sitting, you might have a problem.
Other easy keto strawberry desserts
This recipe for keto strawberry cream pie is one of the many ways you can enjoy strawberries on a low-carb or keto diet. If you love strawberries, you might want to also check out my recipe for low-carb Strawberry Mousse, Low-Carb Strawberry Cream Popsicles and my Low-Carb Strawberry Smoothie.
Looking for more ideas? You might want to check out this post from I Breathe, I’m Hungry with 50 Keto-Friendly Strawberry desserts.
This Keto Strawberry Cream Pie makes a wonderful spring and summer dessert. Even the kids and others in the family who don’t eat low carb are going to love this recipe. Enjoy!
Keto Strawberry Creme Pie (sugar-free)
Keto Strawberry Cream Pie
For the crust:
For the strawberry cream:
- 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
For the crust:
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.)
For the 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.