Keto Strawberry Cream Pie

 Ingredients

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

Instructions

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.