DessertRecipes

KETO STRAWBERRY ICEBOX PIE

Servings 12

Ingredients

For the Crust

Pie Filling

For the Whipped Topping (Optional)

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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