Low-Carb Fresh Strawberry Pie

Step 1Start 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.

Step 2Place 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.)

Step 3Using 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.

Step 4Place 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.

Step 5To 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.

Step 6Remove the pie crust from the oven and let it cool down while you prepare the filling.

Step 7Prepare 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.)

Step 8Slice 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.

Step 9Take off the heat. Add the softened gelatin leaves and stir to combine until fully dissolved. Set aside to cool down to room temperature.

Step 10Slice the remaining strawberries and place them into the cooled strawberry sauce. Stir to combine.

Step 11Place 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.

Step 12When the strawberry filling is set, whip the cream with a teaspoon of vanilla extract and 2 tablespoons of powdered sweetener until stiff peaks form.

Step 13Use a spatula to spread the cream on top, or use a piping bag. Refrigerate for an hour before slicing.

Step 14This strawberry pie can be stored in the fridge for up to 4 days.