Easy Sugar-free Keto Strawberry Pie Recipe
This delicious and refreshing Keto Strawberry Pie with a pecan crust is easy to make and it tastes amazing.
Servings: 8 slices
For the Pie Filling:
- 8 oz Philadelphia Cream Cheese, softened
- 1 1/2 cup heavy whipping cream
- 10 tbsp Lakanto Monkfruit Powdered
- 1 cup diced strawberries
- 1/2 tsp pure vanilla flavoring
For the Crust:
Preheat oven to 350 degrees. Crush pecans finely.
Add butter and Monkfruit Classic to crushed pecans and mix thoroughly. I added the ingredients to my mini processor and pulsed until all of the ingredients were combined.
Grease a pie pan then add crust mixture.
Grease the back of a spoon and use it to carefully smooth the pecan mixture in the bottom of the pie pan and up the sides.
Bake for 10 minutes and allow to cool.
For the Filling:
In a large bowl, beat the heavy whipping cream until it forms stiff peaks.
In a separate bowl, beat on medium speed the cream cheese, Lakanto Monkfruit Powdered, diced strawberries, and vanilla until the mixture is smooth. The strawberries will break apart as you mix them together, which will turn the filling pink.
Combine the two bowls and beat with a mixer until everything is combined.
Pour filling mixture into pecan crust.
Freeze the Keto Strawberry Pie for 1 to 2 hours before serving or until it sets up. (You may store pie in fridge and pop in the freezer for about an hour or two before servng or keep it in the fridge and set out on the counter 30 before servings.
The sugar alcohols in Lakanto Monkfruit are not calculated in nutritional information. Nutritional information is only an estimate based on ingredients used in my kitchen. It is always best to calculate your own macros.
Calories: 428kcal | Carbohydrates: 6g | Protein: 4g | Fat: 44g | Fiber: 2g | Sugar: 2g