Turn out into a glass or ceramic pie plate. Press firmly with fingers into bottom and up sides. Use a flat bottomed glass or measuring cup to even out the bottom. Freeze while making the filling.

Strawberry Cream Filling

In a blender or a food processor, puree the strawberries with the water. Transfer to a medium saucepan and whisk in the gelatin. Set over medium low heat and bring to just a simmer, whisking to dissolve the gelatin. Let cool 20 minutes.

In a large bowl, combine the cream, sweetener, and vanilla extract. Beat until it holds stiff peaks.

Pour in cooled strawberry mixture and beat until blended. Spoon into the prepared crust and refrigerate until firm, about 3 hours.

Garnish with dollops of whipped cream and fresh berries.

Nutrition Facts

Calories

312kcal

15%
Fat

28g

1%
Saturated Fat

16g

0%
Carbohydrates

18g

0%
Fiber

4g

0%
Sugar

5g

0%
Protein

4g

0%
Cholesterol

105mg

5%
Sodium

140mg

7%

Percent Daily Values are based on a 2,000 calorie diet.

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Keto Strawberry Cream Pie

Ingredients

Shortbread Crust

Strawberry Cream Filling

Instructions

Shortbread Crust

Strawberry Cream Filling

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts