This delicious and easy Strawberry Pie is one of the simplest summer desserts you can make! It is sugar-free, gluten-free, low-carb and keto-friendly. Nevertheless even people that don’t follow diets would love it because it is tasty and satisfying!
What ingredients you need
The ingredients are listed here for reference. The complete list with quantities is below the post, in the recipe card.
- almond flour
- coconut flour
- flax seed meal
- coconut oil
- cream cheese
- vanilla extract
- xanthan gum: optional
- erythritol: or other low-carb sweetener
- fresh strawberries
Most of the ingredients are used for the crust. The filling is made just with fresh strawberries and erythritol or other sweetener by choice.
How to make the crust
The crust is very easy to make: combine all ingredients in a large mixing bowl and knead with your hands to make a dough. Just make sure the coconut oil is very soft or melted as otherwise it will be hard to blend with the other ingredients.
Alternatively you can mix the dough in a food processor, which might also be easier.
How to make the filling
The filling is super simple: sliced fresh strawberries, a bit of erythritol and vanilla. Combine them all in one bowl and then spread the mixture into the pie crust extended in the dish.
Bake this pie for about 25-30 minutes at 350º F/ 180º C. Bake both the crust and the filling together at once: you don’t really need to bake first the crust and then the filling as most other pies.
Since the dough does not contain wheat and is based on nuts, seeds and cream cheese, it is not a problem if it retains some moisture. You are not aiming for a flaky crust: this crust tastes more like a nutty cheesecake rather than like dough.
It is imperative to refrigerate the pie for 2-3 hours before serving it. It will not be as good warm as refrigerated.
I hope you will like this fresh keto strawberry dessert! It is really tasty and you don’t need to be on a keto diet to enjoy it.
Want more keto recipes? Here are a few that you might like as well:
- Keto Cream Cheese Rolls
- Strawberry Cheesecake Ice Cream Recipe
- Keto Cream Cheese Cookies
- Keto Strawberry Cupcakes with Chocolate Buttercream
Simple Strawberry Pie
- 1.1 lb/ 500 g fresh strawberries
- ½ cup / 90 g erythritol, see notes
- 1 cup/ 110 g almond flour
- 2 tbsp/ 15 g coconut flour
- 4 oz/ 115 g cream cheese
- 3 tbsp/ 20 g flax seed meal
- 5 tbsp/ 70 g coconut oil, soft or melted
- 2 teaspoon vanilla extract
- ½ teaspoon xanthan gum, optional
- In a large mixing bowl combine almond flour, coconut flour, flax seed meal, coconut oil, cream cheese, xanthan gum (if using) and 2 tablespoon erythritol. Mix very well with your hands to make a soft dough.
- Alternatively process all ingredients shortly in a food processor at a low speed.
- Wrap the dough in cling film and place it in the freezer for 10 minutes (or in the fridge for 30-40 minutes). Don’t leave it longer in the freezer!
- In the meantime slice the strawberries. Combine them with the rest of the erythritol and the vanilla extract in a large mixing bowl. Mix gently so all the strawberries are covered by the sweetener. Set aside.
- Preheat oven to 350º F/ 180º C.
- Take the dough out of the freezer and extend it into the bottom of a 9 inch/ 22-23 cm pie dish, ideally covered with a circle of parchment paper.
- Spread the strawberries on top together with any liquid remaining in the bowl.
- Bake for 25-30 minutes or until the edges of the crust are brown.
- Let the pie cool until room temperature. Cover it with aluminium foil or plastic wrap and place it in the fridge for 2-3 hours.
- Store the pie for 3-4 days in the fridge.
- You can use a different keto friendly sweetener if you prefer. You can also use sugar if you are not following a low-carb diet.
- Lining the pie dish with baking paper is optional but will make it easier for the slices to come out neat. Otherwise they would probably break as the dough tends to stick to the bottom.
- Depending on the strawberries’ sweetness you may need more or less erythritol for the filling.