Creamy, light, and bursting with fresh strawberry flavor, this no-bake keto pie is the perfect low-carb dessert—simple to make and beautifully refreshing.
Ingredients
Filling
8 oz cream cheese, softened
½ cup powdered sweetener
1 tablespoon lemon juice
2 teaspoons vanilla extract
1 teaspoon strawberry extract
1¼ cups heavy cream
1 cup strawberries, thinly sliced
Optional garnish: 4 additional strawberries, sliced
Crust
¾ cup blanched almond flour
3 tablespoons granulated sweetener
1 tablespoon butter, melted
¼ teaspoon salt
Instructions
- Prepare the Crust
Remove cream cheese from the refrigerator about 20 minutes before starting.
In a small bowl or food processor, combine almond flour, sweetener, melted butter, and salt. Mix until the texture resembles coarse crumbs.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Set aside.
- Make the Filling
In a large bowl, beat the cream cheese with a hand mixer until smooth and creamy.
Add powdered sweetener, lemon juice, vanilla extract, and strawberry extract. Beat until fully combined.
Gradually pour in the heavy cream in three additions, mixing well after each, until the filling is light and fluffy.
Gently fold in the sliced strawberries by hand.
- Assemble & Chill
Spread the filling evenly into the prepared crust.
If desired, arrange sliced strawberries on top for garnish.
Refrigerate for at least 4 hours or overnight until fully set.