DessertRecipes

KETO STRAWBERRY ICEBOX PIE

Servings 12

Ingredients

For the Crust

  • 6 tbsp Butter, softened
  • 3/4 cup Granulated Erthritol Sweetener
  • 3/4 cup Desiccated Unsweetened Shredded Coconut
  • 3/4 cup Superfine Almond Flour

Pie Filling

  • 2 cups Fresh or Frozen Strawberries
  • 8 oz Cream Cheese, softened
  • 1/4 tsp Xanthan Gum
  • 3/4 cup Granulated Erthritol Sweetner
  • 1 tsp Vanilla Extract
  • 1 cup Heavy Whipping Cream
  • 1 tbsp Confectioners Style Erythritol Sweetener

For the Whipped Topping (Optional)

  • 1 cup Heavy Whipping Cream
  • 2 tbsp Confectioners Style Erthritol Sweetener
  • 1/2 tsp Vanilla Extract

Instructions

Crust

  1. Preheat the oven to 350 degrees (F)

  2. Combine the crust ingredients in a medium bowl and mix well with a fork until a dough forms.

  3. Press into an 8 inch spring form pan or pie plate.

  4. Bake the crust for 15 minutes, or until light golden brown.

  5. Cool until firm – about 15 minutes.

Pie Filling

  1. Combine the strawberries, cream cheese, xanthan gum, erythritol, and vanilla extract in a blender and puree until smooth.

  2. Whip the 1 cup heavy whipping cream and 1 Tbsp. erythritol until stiff peaks form.

  3. Gently fold the strawberry puree mixture into the cream until combined.

  4. Spoon into the cooled pie crust and chill for at least 1 hour, or freeze for at least 2 hours.

Whipped Topping

  1. Combine the cream, sweetener and vanilla in a large bowl and whip with a mixer or by hand until fluffy peaks form.

  2. Carefully spoon over the center of the pie, leaving a 2 inch border of pink showing all the way around.

  3. Garnish with fresh strawberries if desired and serve cold.

Recipe Notes

Without whipped cream topping: 261 calories, 25g fat, 3g net carbs, 4g protein

With whipped cream topping: 328 calories, 32g fat, 3g net carbs, 4g protein

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