Try this Keto Strawberry Pie recipe.
- Carbohydrate 12.7330178778673 g
- Cholesterol 7.62578125327025 mg
- Fat 12.4884858381407 g
- Fiber 4.56539930129658 g
- Protein 4.27900565693316 g
- Saturated Fat 3.77563046191379 g
- Serving Size 1 1 people (177g)
- Sodium 23.8764809328893 mg
- Sugar 8.16761857657075 g
- Trans Fat 0.819380527876303 g
- Calories 169 calories
Step-by-step
- Mix all of the pie crust ingredients in a mixer until it combines together. Press into a pie pan.
- Bake at 350 for 12 minutes. Cool completely.
- Combine the water, erythritol and xantham gum in a medium saucepan. Cook over medium heat until mixture comes to a boil and turns more translucent.
- Turn off the heat and add the sugar free strawberry jello mix. Stir until dissolved.
- Pour the strawberries into the jello mix. Stir to coat all of the strawberries with the mixture.
- Pour mixture into your prepared pie crust. With your remaining strawberries that you saved for decoration, place them throughout the pie. Set in the refrigerator for four hours, or until set.
How long does a gelatin-based filling take to set completely in the refrigerator before slicing cleanly? Achieving firm slices requires patience, specifically chilling the assembled pie for at least four hours until the gelling agents react fully with the liquid. Almond and coconut flours lack gluten, meaning the baked crust demands a complete cooling period of twenty minutes to regain structural integrity before filling. Whisking water, erythritol, and xanthan gum continuously over medium heat prevents clumping as the thickening agents hydrate and turn translucent. Sugar-free gelatin dissolves properly only after removing the saucepan from the heat source, preventing degraded setting properties. Freezing this specific dessert alters the cell structure of fresh fruit and breaks down the gel matrix, turning the filling watery upon thawing. Keep the finished pie covered in the refrigerator for up to three days.
- Bake the nut-flour crust at 350 degrees Fahrenheit until golden edges appear.
- Allow the hot gelatin liquid to cool slightly so it does not melt the fats in the crust.
- Reserve whole berries for the final presentation rather than submerging them all in the hot gel.
Proper refrigeration ensures each wedge holds its shape without sliding across the plate. Maintaining exact chilling intervals guarantees consistent results every time.
