Keto Strawberry Icebox Pie - Low Carb
Calories 490kcal
Ingredients
- 6 tablespoons butter (softened)
- 3/4 cup sweetener (softened)
- 3/4 cup unsweetened shredded dried coconut (softened)
- 3/4 cup almond flour (softened)
- 1 pinch salt
- 2 cups frozen strawberries (softened)
- 8 ounces cream cheese (softened)
- 1/4 teaspoon xanthan gum
- 3/4 cup sweetener (softened)
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 tablespoon sweetener (softened)
- 1 cup heavy whipping cream
- 2 tablespoons sweetener (softened)
- 1/2 teaspoon vanilla extract
Instructions
- For the crust: Preheat the oven to 350 degrees (F) Combine the crust ingredients in a medium bowl and mix well with a fork until a dough forms.
- Press into an 8 inch springform pan or pie plate.
- Bake the crust for 15 minutes, or until light golden brown.
- Cool until firm – about 15 minutes.
- For the pie filling: Combine the strawberries, cream cheese, xanthan gum, erythritol, and vanilla extract in a blender and puree until smooth.
- Whip the 1 cup heavy whipping cream and 1 Tbsp erythritol until stiff peaks form.
- Gently fold the strawberry puree mixture into the cream until combined.
- Spoon into the cooled pie crust and chill for at least 1 hour, or freeze for at least 2 hours.
- For the whipped topping: Combine the cream, sweetener and vanilla in a large bowl and whip with a mixer or by hand until fluffy peaks form.
- Carefully spoon over the center of the pie, leaving a 2 inch border of pink showing all the way around.
- Garnish with fresh strawberries if desired and serve cold.
Originally posted 2019-02-20 18:15:37.
