Keto Strawberry Icebox Pie
Creamy, luscious, and loaded with strawberries, this keto strawberry icebox pie is the perfect way to celebrate strawberry season! Low carb, Atkins, gluten free too!
Creamy, luscious, and loaded with strawberries, this keto strawberry icebox pie is the perfect way to celebrate strawberry season! Low carb, Atkins, gluten free too!
- 1 cup heavy whipping cream
- pinch of salt
- 1 tsp vanilla extract
- 1/2 tsp vanilla extract
- 8 oz cream cheese softened
- 1/4 tsp xanthan gum
- 2 cups fresh or frozen strawberries
- 6 tbsp butter softened
- 3/4 cup granulated erythritol sweetener **
- 3/4 cup superfine almond flour **
- 3/4 cup desiccated unsweetened shredded coconut
- 1 tbsp confectioners style erythritol sweetener **
- 2 tbsp confectioners style erythritol sweetener **
- Carbohydrate 1.39788581011516 g
- Cholesterol 63.4412127798738 mg
- Fat 19.6253067670941 g
- Fiber 0 g
- Protein 1.59136302157919 g
- Saturated Fat 11.896496665864 g
- Serving Size 1 1 serving (47g)
- Sodium 122.094562784856 mg
- Sugar 1.39788581011516 g
- Trans Fat 1.7089555750534 g
- Calories 186 calories
Step-by-step
- 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.
- 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.
- 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.
Why does the crust crumble the moment the knife touches it? Granulated erythritol does not melt and recrystallize the way sucrose does, which removes structural binding during baking. Mixing almond flour with desiccated coconut provides the necessary structural rigidity, provided the crust cools completely for fifteen minutes before filling contact occurs.
Blending fresh strawberries directly with softened cream cheese introduces excess water content. Xanthan gum acts as the stabilizing hydrocolloid here, preventing phase separation during the mandatory one-hour refrigerator chill. Skipping this hydrocolloid results in a watery pool upon slicing.
Whipping heavy cream requires cold equipment to trap air efficiently. Ambient fat molecules soften rapidly, preventing stiff peaks from forming and ruining the folded mousse texture. Whipping the cream separately from the base prevents premature deflation.
Granulated sugar alternatives can impart a cooling sensation on the tongue. Superfine almond flour avoids the gritty texture typical of coarser nut meals. Chill the assembled pie at or below 40 degrees Fahrenheit to maintain slice integrity.
