Keto Strawberry Icebox Pie - Low Carb

Creamy, luscious, and loaded with strawberries, this keto strawberry icebox pie is the perfect way to celebrate strawberry season! Low carb, Atkins, gluten free too!

INGREDIENTS

For the crust:

  • 6 Tbsp butter, softened
  • 3/4 cup granulated erythritol sweetener (aka Swerve)
  • 3/4 cup desiccated unsweetened shredded coconut ( I substituted chopped walnuts)
  • 3/4 cup superfine almond flour
  • pinch of salt

For the pie filling:

  • 2 cups fresh or frozen strawberries
  • 8 oz cream cheese, softened
  • 1/4 tsp xanthan gum
  • 3/4 cup granulated erythritol sweetener (Swerve)
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
  • 1 Tbsp confectioners style erythritol sweetener (Swerve)
  • For the whipped topping (optional):( I omitted this and just used Reddiwhip on each slice)
  • 1 cup heavy whipping cream
  • 2 Tbsp confectioners style erythritol sweetener **
  • 1/2 tsp vanilla extract

INSTRUCTIONS

For the 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 springform pan or pie plate.
  4. Bake the crust for 15 minutes, or until light golden brown.
  5. Cool until firm – about 15 minutes.

For the 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.
  5. For the whipped topping:
  6. Combine the cream, sweetener and vanilla in a large bowl and whip with a mixer or by hand until fluffy peaks form.
  7. Carefully spoon over the center of the pie, leaving a 2 inch border of pink showing all the way around.
  8. Garnish with fresh strawberries if desired and serve cold.
Print Recipe