Keto Strawberry Icebox Pie – Low Carb

Keto Strawberry Icebox Pie - Low Carb

Ingredients

• 6 tbsp 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 cup frozen strawberries ((softened))
• 8 oz cream cheese ((softened))
• 1/4 tsp xanthan gum
• 1 tsp vanilla extract
• 1 cup heavy whipping cream

Instructions

1. 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.
2. Press into an 8 inch springform pan or pie plate.
3. Bake the crust for 15 minutes, or until light golden brown.
4. Cool until firm – about 15 minutes.
5. For the pie filling: Combine the strawberries, cream cheese, xanthan gum, erythritol, and vanilla extract in a blender and puree until smooth.
6. Whip the 1 cup heavy whipping cream and 1 Tbsp erythritol until stiff peaks form.
7. Gently fold the strawberry puree mixture into the cream until combined.
8. Spoon into the cooled pie crust and chill for at least 1 hour, or freeze for at least 2 hours.
9. 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.
10. Carefully spoon over the center of the pie, leaving a 2 inch border of pink showing all the way around.
11. Garnish with fresh strawberries if desired and serve cold.