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Looking for a simple yet delicious pie that won't spike your blood sugar? You've just found it!
Sweet keto pie crust filled with strawberry sauce and fresh strawberries, all set with gelatin. No starches, no gluten and no sugar needed!
And it's not just low in carbs, it's also low in calories, making this the perfect after-dinner dessert. This recipe makes 8 to 12 servings depending on the size of your slice. If you serve this pie for breakfast, you may want to serve a more generous slice than you would for dessert.
Love fruit pies? You may also like these low-carb recipes: Dark Cherry Crunch Pie and Rhubarb & Custard Pie or Flan Pie!
Recipe Tips
How much gelatin for the pie to set? To make the strawberry layer, you need 3 to 4 gelatin leaves. I found that 4 gelatin leaves make a better set but you can use 3 gelatin leaves if you prefer a softer set.
Don't have gelatin leaves/sheets? You can use gelatin powder instead. You'll need a tablespoon (11-12 g) of powdered gelatin for every 4 gelatin leaves. If using gelatin powder, you'll need to sprinkle it over about 4 tablespoons of water before adding to the hot strawberry sauce and cooking for a few seconds until fully dissolved..
Is the dough sticking to the pan? Make sure to like the bottom of the pan with parchment paper. It also helps grease the sides where the parchment paper can't reach with a little more butter or coconut oil.
Finally, if the pan has a removable bottom part, place it in the fridge for 10 to 15 minutes to harden. Gently press the bottom up to lift the dough off the sides. This will help prevent sticking as the pie crust bakes.
When making the strawberry filling, you can speed the cooling process down by placing the saucepan with the hot strawberry sauce in a bowl filled with ice water and stir until cool.
Allergy-Free Recipe Options
Can't eat nuts? You can make this recipe nut-free! Simply skip the almond flour and use the same amount of ground sunflower seeds. Alternatively, use this Nut-Free Keto Pie Crust instead!
Can't have dairy? No problem, you can make this recipe dairy-free! Simply skip the cream topping and use whipped coconut cream instead. Here's a step-by-step guide on how to make fluffy coconut cream. You can also use water instead of cream to make the egg wash.
Can't eat eggs? You can make this recipe egg-free! To do that, use this Keto Multipurpose Egg-Free Pie Crust instead and skip the egg wash.
Want to make this pie vegetarian? Simply use agar powder instead of the gelatin leaves or gelatin powder. Agar powder can be substituted 1:1 with gelatin powder. This means you'll need 1 tablespoon of agar powder.
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Hands-on Overall
Serving size 1 slice
Nutritional values (per 1 slice)
Net carbs6 grams
Protein6.8 grams
Fat19 grams
Calories225 kcal
Calories from carbs 11%, protein 12%, fat 77%
Total carbs8.6 gramsFiber2.6 gramsSugars4.3 gramsSaturated fat8 gramsSodium23 mg(1% RDA)Magnesium49 mg(12% RDA)Potassium210 mg(10% EMR)
Ingredients (makes 12 servings)
Pie crust:
Strawberry filling:
Cream topping:
Instructions
- Start by making the pie crust. We are using this Sweet Keto Pie Crust recipe. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Mix the almond flour, whey protein powder and powdered sweetener. Add softened butter (or ghee or coconut oil) and egg. Use a spoon or your hand to mix until thick dough is formed.
- Place the dough between two pieces of cling film and roll using a rolling pin. Transfer the dough (without the cling film) into a 24 cm (9 inch) pie pan lined with a round 24 cm (9 inch) piece of parchment paper. (See recipe tips to prevent the dough from sticking to the sides of the pan.)
- Using your hand or a small roller, press the dough down the bottom and up the sides to create an edge. You'll need about 4 cm (1 1/2 inch) edge to hold the filling.
- Place baking paper on top and use ceramic baking beans to weight the dough down. You will need them to prevent the dough from rising and creating air bubbles. Place in the oven and bake for 12 minutes.
- To make the egg wash, combine 1 egg yolk with a tablespoon of cream. Remove the pie crust from the oven and brush with the egg wash (discard any leftover egg wash). This will help keep the filling in the crust as it will seal better. Place back in the oven and bake for 3 to 5 minutes.
- Remove the pie crust from the oven and let it cool down while you prepare the filling.
- Prepare the strawberry filling. Place the gelatin leaves in a small plate and add water to soften. (See recipe tips if using gelatin powder or agar powder.)
- Slice half of the strawberries and place them in a saucepan. Add the sweetener (Allulose or Erythritol), vanilla extract and lemon juice. Gently heat up until the juices start to release, for 3-4 minutes. Once softened, mash with a fork or a potato masher and cook for another 2 to 3 minutes.
- Take off the heat. Add the softened gelatin leaves and stir to combine until fully dissolved. Set aside to cool down to room temperature.
- Slice the remaining strawberries and place them into the cooled strawberry sauce. Stir to combine.
- Place the cooled pie crust on a tray or a large plate. Pour into the pie crust and carefully transfer into the fridge to set. This will take 1 to 2 hours.
- When the strawberry filling is set, whip the cream with a teaspoon of vanilla extract and 2 tablespoons of powdered sweetener until stiff peaks form.
- Use a spatula to spread the cream on top, or use a piping bag. Refrigerate for an hour before slicing.
- This strawberry pie can be stored in the fridge for up to 4 days.
Ingredients
Instructions
- Start by making the pie crust. We are using this Sweet Keto Pie Crust recipe. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Mix the almond flour, whey protein powder and powdered sweetener. Add softened butter (or ghee or coconut oil) and egg. Use a spoon or your hand to mix until thick dough is formed.
- Place the dough between two pieces of cling film and roll using a rolling pin. Transfer the dough (without the cling film) into a 24 cm (9 inch) pie pan lined with a round 24 cm (9 inch) piece of parchment paper. (See recipe tips to prevent the dough from sticking to the sides of the pan.)
- Using your hand or a small roller, press the dough down the bottom and up the sides to create an edge. You'll need about 4 cm (1 1/2 inch) edge to hold the filling.
- Place baking paper on top and use ceramic baking beans to weight the dough down. You will need them to prevent the dough from rising and creating air bubbles. Place in the oven and bake for 12 minutes.
- To make the egg wash, combine 1 egg yolk with a tablespoon of cream. Remove the pie crust from the oven and brush with the egg wash (discard any leftover egg wash). This will help keep the filling in the crust as it will seal better. Place back in the oven and bake for 3 to 5 minutes.
- Remove the pie crust from the oven and let it cool down while you prepare the filling.
- Prepare the strawberry filling. Place the gelatin leaves in a small plate and add water to soften. (See recipe tips if using gelatin powder or agar powder.)
- Slice half of the strawberries and place them in a saucepan. Add the sweetener (Allulose or Erythritol), vanilla extract and lemon juice. Gently heat up until the juices start to release, for 3-4 minutes. Once softened, mash with a fork or a potato masher and cook for another 2 to 3 minutes.
- Take off the heat. Add the softened gelatin leaves and stir to combine until fully dissolved. Set aside to cool down to room temperature.
- Slice the remaining strawberries and place them into the cooled strawberry sauce. Stir to combine.
- Place the cooled pie crust on a tray or a large plate. Pour into the pie crust and carefully transfer into the fridge to set. This will take 1 to 2 hours.
- When the strawberry filling is set, whip the cream with a teaspoon of vanilla extract and 2 tablespoons of powdered sweetener until stiff peaks form.
- Use a spatula to spread the cream on top, or use a piping bag. Refrigerate for an hour before slicing.
- This strawberry pie can be stored in the fridge for up to 4 days.
Nutrition (per serving, 1 slice)
Calories225kcal
Net Carbs6g
Carbohydrates8.6g
Protein6.8g
Fat19g
Saturated Fat8g
Fiber2.6g
Sugar4.3g
Sodium23mg
Magnesium49mg
Potassium210mg
Detailed nutritional breakdown (per 1 slice)
| Total per 1 slice |
| 6 g | 6.8 g | 19 g | 225 kcal |
| Sweet Keto Pie Crust (KetoDiet blog) |
| 1.5 g | 5.6 g | 10.3 g | 119 kcal |
| Egg yolk, fresh |
| 0.1 g | 0.2 g | 0.4 g | 5 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0 g | 0 g | 0.5 g | 5 kcal |
| Strawberries, fresh |
| 3.3 g | 0.4 g | 0.2 g | 19 kcal |
| Allulose, natural low-carb sweetener |
| 0.4 g | 0 g | 0 g | 2 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| Lemon juice, fresh |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Gelatin powder, thickening agent, unsweetened |
| 0 g | 0.2 g | 0 g | 1 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.5 g | 0.4 g | 7.6 g | 73 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| Allulose, natural low-carb sweetener |
| 0.1 g | 0 g | 0 g | 0 kcal |
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