Keto Strawberry Cream Pie
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.