Keto Strawberry Cream Pie – Light, Fresh, and Low-Carb
This Keto Strawberry Cream Pie tastes like spring in a slice. It’s creamy, fruity, and sweet without the sugar crash. If you love a classic strawberry cream pie but want to keep things low-carb, this version delivers that same luscious texture and flavor with a smarter ingredient list.
It’s simple enough for a weeknight dessert, yet pretty enough for a special occasion. You won’t miss the sugar, and nobody at the table will guess it’s keto.
Ingredients
Method
- Prep the pan and oven. Heat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish with butter or spray.
- Mix the crust. In a bowl, combine 1 1/2 cups almond flour, 3 tablespoons granulated sweetener, a pinch of salt, 1/2 teaspoon vanilla, and 5 tablespoons melted butter. Stir until the mixture resembles damp sand and holds together when pressed.
- Press and bake. Press the crust firmly into the bottom and up the sides of the pie dish. Use the bottom of a measuring cup to smooth it evenly. Bake 10–12 minutes, until lightly golden at the edges. Cool completely.
- Soften the cream cheese. Beat 8 ounces of cream cheese in a mixing bowl until smooth. Add 1/2 cup powdered sweetener, 1 teaspoon vanilla, and 1 teaspoon lemon zest. Beat again until creamy and fluffy.
- Whip the cream. In a separate bowl, whip 1 cup heavy cream to stiff peaks. Taste and add 1–2 tablespoons powdered sweetener if you prefer a sweeter filling.
- Fold it together. Gently fold the whipped cream into the cream cheese mixture in two batches. Don’t deflate it—fold until no streaks remain.
- Fill the crust. Spoon the cream filling into the cooled crust. Smooth the top with a spatula. Chill for 30 minutes to set slightly while you prep the strawberries.
- Slice the berries. Hull and slice about 1 pound of strawberries. Pat them dry so they don’t weep onto the cream layer. Arrange them in a circular pattern over the filling.
- Make the glaze. Sprinkle 1 teaspoon unflavored gelatin over 2 tablespoons cold water in a small bowl; let it bloom for 5 minutes. Warm 1/4 cup water with 2 tablespoons granulated sweetener and 1 teaspoon lemon juice over low heat until the sweetener dissolves. Remove from heat and whisk in the bloomed gelatin until fully melted and clear.
- Glaze and chill. Let the glaze cool until just slightly warm—not hot—or it will melt the cream. Brush or spoon it gently over the strawberries. Chill the pie at least 2 hours, preferably 4, until fully set.
- Slice and serve. For clean slices, use a sharp knife wiped between cuts. Serve as is or with a dollop of lightly sweetened whipped cream.
Overeating is a pattern. This helps you fix that problem. A quick reset for cravings, snacking, and “I’ll start tomorrow” moments.
Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
Why This Recipe Works
This pie keeps the carbs low by using an almond flour crust instead of a traditional wheat crust. It’s lightly sweetened with a zero-calorie sweetener that blends smoothly into both the crust and the filling.
The cream layer is a mix of cream cheese and whipped cream, which gives you a stable, silky base that slices cleanly. Fresh strawberries add natural sweetness and bright flavor, while a quick gelatin glaze keeps the fruit glossy and in place. The result is a pie that tastes indulgent, but fits your macros.
Shopping List
- Almond flour (finely ground)
- Unsalted butter
- Granulated erythritol or allulose (or a blend you like)
- Vanilla extract
- Cream cheese (block, full-fat)
- Heavy whipping cream
- Powdered keto sweetener (for the filling)
- Lemon zest and lemon juice
- Fresh strawberries (ripe but firm)
- Unflavored gelatin (powder)
- Water
- Pinch of salt
How to Make It
- Prep the pan and oven. Heat your oven to 350°F (175°C).
Lightly grease a 9-inch pie dish with butter or spray.
- Mix the crust. In a bowl, combine 1 1/2 cups almond flour, 3 tablespoons granulated sweetener, a pinch of salt, 1/2 teaspoon vanilla, and 5 tablespoons melted butter. Stir until the mixture resembles damp sand and holds together when pressed.
- Press and bake. Press the crust firmly into the bottom and up the sides of the pie dish. Use the bottom of a measuring cup to smooth it evenly.
Bake 10–12 minutes, until lightly golden at the edges. Cool completely.
- Soften the cream cheese. Beat 8 ounces of cream cheese in a mixing bowl until smooth. Add 1/2 cup powdered sweetener, 1 teaspoon vanilla, and 1 teaspoon lemon zest.
Beat again until creamy and fluffy.
- Whip the cream. In a separate bowl, whip 1 cup heavy cream to stiff peaks. Taste and add 1–2 tablespoons powdered sweetener if you prefer a sweeter filling.
- Fold it together. Gently fold the whipped cream into the cream cheese mixture in two batches. Don’t deflate it—fold until no streaks remain.
- Fill the crust. Spoon the cream filling into the cooled crust.
Smooth the top with a spatula. Chill for 30 minutes to set slightly while you prep the strawberries.
- Slice the berries. Hull and slice about 1 pound of strawberries. Pat them dry so they don’t weep onto the cream layer.
Arrange them in a circular pattern over the filling.
- Make the glaze. Sprinkle 1 teaspoon unflavored gelatin over 2 tablespoons cold water in a small bowl; let it bloom for 5 minutes. Warm 1/4 cup water with 2 tablespoons granulated sweetener and 1 teaspoon lemon juice over low heat until the sweetener dissolves. Remove from heat and whisk in the bloomed gelatin until fully melted and clear.
- Glaze and chill. Let the glaze cool until just slightly warm—not hot—or it will melt the cream.
Brush or spoon it gently over the strawberries. Chill the pie at least 2 hours, preferably 4, until fully set.
- Slice and serve. For clean slices, use a sharp knife wiped between cuts. Serve as is or with a dollop of lightly sweetened whipped cream.
Keeping It Fresh
Store the pie covered in the fridge for up to 3 days.
The glaze helps keep the strawberries from releasing juices, so the top stays glossy. For best texture, keep it cold and only slice what you plan to serve. Freezing isn’t ideal for the fresh berry topping, but you can freeze just the crust and cream layer tightly wrapped for up to a month, then add fresh berries and glaze before serving.
Why This is Good for You
This pie is low in net carbs and free of refined sugar, so it fits a keto or low-carb plan without feeling restrictive.
The cream cheese and whipped cream provide satiating fats, which help keep hunger steady. Strawberries bring vitamin C, fiber, and antioxidants with fewer carbs than many fruits. Almond flour adds vitamin E and a bit of protein, making the crust more nourishing than a standard pastry crust.
Common Mistakes to Avoid
- Skipping the crust chill or cool-down. Filling a warm crust can melt the cream layer.
Always cool it completely.
- Overmixing the filling. Fold the whipped cream gently into the cream cheese. Overmixing will deflate it and make the filling dense.
- Using watery strawberries. Overripe or wet berries can make the top soggy. Pat them dry and choose firm, bright fruit.
- Overheating the glaze. Hot glaze will melt the cream.
Let it cool to just warm and apply lightly.
- Cutting too soon. The pie needs time to set. Aim for at least 2 hours, 4 is better, especially if you want sharp slices.
Recipe Variations
- Chocolate drizzle. Melt sugar-free dark chocolate with a touch of coconut oil and drizzle over the berries before chilling.
- Berry mix. Use a mix of strawberries, raspberries, and blackberries. Keep total berries to about 1–1 1/2 cups to manage carbs.
- Coconut twist. Swap 1/3 of the heavy cream with coconut cream and add a splash of coconut extract to the filling.
- Lime zest. Replace lemon zest with lime and add a hint of lime juice to the glaze for a brighter, tangy note.
- No-bake crust. If you prefer no-bake, toast almond flour in a skillet until fragrant, then mix with butter and sweetener and chill to set.
The flavor is deeper and still holds well.
- Mini pies. Press crust into muffin tins with liners, fill, top with berries, and glaze. Great for portion control and parties.
FAQ
Can I use a different sweetener?
Yes. Allulose gives the smoothest texture in the filling and glaze, while erythritol is less expensive but can crystallize slightly.
A blend often works best. Taste as you go since sweetness varies by brand.
Do I have to use gelatin for the glaze?
No, but it helps the berries stay put and look shiny. You can skip it and simply arrange dry, sliced berries on top.
If you avoid gelatin, agar-agar can be used in a very small amount, but it sets more firmly, so go light.
Is this pie gluten-free?
Yes. Almond flour and the other ingredients are naturally gluten-free. Always check labels on sweeteners and gelatin to be sure there’s no cross-contamination if you’re highly sensitive.
How many carbs are in a slice?
Exact numbers depend on your ingredients and slice size.
As a general guide, a 1/10 slice typically lands around 5–7g net carbs using allulose and about a pound of strawberries. Calculate based on your brands.
Can I make it ahead?
Yes. The pie actually benefits from chilling.
Make it the day before, keep it covered, and add the glaze the same day if you prefer a fresher shine. It holds well for up to 3 days.
What if my crust crumbles?
It likely needs more butter or a firmer press. Add an extra tablespoon of melted butter next time and compact the mixture firmly with a cup.
Letting it cool fully also helps it set.
Can I use frozen strawberries?
Not ideal. Frozen berries release too much moisture and can make the top watery. If it’s your only option, thaw fully and pat very dry, but expect a softer finish.
In Conclusion
Keto Strawberry Cream Pie is a fresh, fuss-free dessert that feels special without the sugar load.
With a nutty almond crust, silky cream filling, and a glossy crown of berries, it’s a crowd-pleaser that fits your low-carb lifestyle. Keep this recipe on hand for warm-weather gatherings—or anytime you’re craving something sweet, simple, and satisfying.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
