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Keto Strawberry Cream Pie


Shortbread Crust:

  • 1 ½ cups almond flour
  • ¼ cup powdered Swerve Sweetener
  • ¼ teaspoon salt
  • ¼ cup butter melted

Strawberry Cream Filling:

  • 1 ½ cups chopped fresh strawberries
  • ¼ cup water
  • 2 ½ teaspoon grassfed gelatin
  • 1 cup heavy whipping cream
  • ½ cup powdered Swerve Sweetener
  • ¾ teaspoon vanilla extract
  • Additional whipped cream for serving
Keto Strawberry Cream Pie


Shortbread Crust:

  • In a medium bowl, whisk together almond flour, sweetener, and salt. Stir in melted butter until dough comes together and resembles coarse crumbs.
  • 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. 

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