Sugar Free Strawberry Pie {THM:S, Keto, Low Carb}

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Sugar Free Strawberry Pie
{THM:S, Keto, Low Carb}

I love eating Keto (98% of the time, because there are about 4 special days a year when I eat carbs…gasp!)

But if there is still one thing I crave, it’s fresh fruit, so I’m finding ways to still incorporate some low-carb fruits into my diet.

In fact, it’s that berry, fruity taste that I really crave every now and then – hence my Sunshine Lime GoodGirl Moonshine, Tropical Punch Good Girl Moonshine, and of course my Keto Gummies (coming soon!).

Related: Check out my Recipe Index for inspiration for whatever you're craving!

One of my best memories of food as a child were church potlucks.  Not only was there a huge quantity of food, there were some excellent cooks in my church growing up, and the variety allowed me to try some foods that I wouldn’t normally.  My family was pretty conservative food-wise (although it was good!)

So when I think about summer, my mind immediately goes to a church potluck when I tried fresh strawberry pie for the first time.  The fresh strawberry flavor combined with the jello that was sweet, but not too sweet, and of course the cool and creamy whipped cream was a flavor combination I immediately fell in love with!

I still love many of those dishes that I first tried at church potlucks, but I’ve been converting them to Keto recipes (or low carb recipes in this case, since it’s technically outside of Keto Macros).

It comes out to 5 net carbs per serving, which is about twice what I would normally allow in a Keto dessert.  However, when I’m craving fruit, or have a special occasion, a few extra carbs is not going to be the difference between succeeding on Keto and failing.

So don’t sweat the small stuff 🙂

Here are the full macros:

8 servings/Recipe (excludes whipped cream)
151 Calories
12g Fat
5 net Carbs (8g carbs – 3g Fiber)
5g protein

Thankfully, this recipe was an easy one to convert.

And Sugar Free Strawberry Pie is also easy for you to make.  Here’s what you’ll need:

For The Crust:

1-⅓ cup Almond Flour
2 tsp Coconut Flour
2 T Butter
2 tsp Water
⅛ cup Lakanto
1 tsp Vanilla

For The Filling:

1 lbs Strawberries, sliced
½ cup Lakanto Classic
3 oz Sugar Free Strawberry Jello (or alternate, see above)
1 cup Water
⅛ tsp Xanthan Gum
1 recipe Low Carb Whipped Cream

Directions:

Preheat oven to 350 degrees.

Mix all of the pie crust ingredients in a bowl until combined.  Press into your pie pan.

Bake at 350 for 10-12 minutes.  Take out of the oven and let cool completely before mixing up the filling.

To make the filling: combine the water, Lakanto, and xathan gum in a medium saucepan, whisking well until the xanthan gum and Lakanto are dissolved in the water.  

Heat the mixture over medium heat until it comes to a boil and turns clear.

Remove from the heat, then add the sugar free jello mix (or alternate I listed above).  Stir well until dissolved.

Put the sliced strawberries into the prepared crust, then pour the slightly cooled jello mixture over it.  Set in the refrigerator to chill for 4 hours, or overnight. Top with low carb whipped cream (or simple Keto Ice Cream!) and serve!

For those of you who don’t like/can’t have sugar free jello – I totally understand.  Sugar free jello is sweetened with Aspartame, which, aside from being horrible for you, gives me terrible headaches if I eat too much of it.

But it’s easy, which is why I created the original recipe with it – and I definitely don’t eat a whole pie myself!

As an alternative to the Sugar Free Jello, you can use Great Lakes Gelatin combined with Strawberry Extract and a bit more Lakanto Classic Sweetener.

I no longer use regular store brand gelatin, and instead use quality gelatin that I know has been sourced from grass-fed beef:

Great Lakes Gelatin – one of the most commonly found grass-fed gelatins.  The beef is sourced from pasture-fed cows in Argentina and Brazil. Also a great price point.

Vital Proteins – Pasture fed beef from Brazil, comes in a really nice container and easily found on Amazon and Thrive Market.

Instead of the Sugar Free Jello use:

2 T gelatin (or 3 packets store-bought gelatin)
3/4 cup Lakanto (instead of the ½ cup in the recipe)
1 tsp Strawberry Extract

Directions:

Soften the gelatin by soaking in the cold water for a few minutes.

Add the boiling water and stir until gelatin is dissolved.

Add the remaining ingredients, stirring until thoroughly blended.

Then, add the fresh strawberries, pour into prepared crust ,and refrigerate 4 hours or overnight. Top with fresh low carb whipped cream and enjoy!

Affiliate Links: There are a few special ingredients in this recipe.  The links below are affiliate links, which means that if you purchase something by clicking and buying through my link I earn a small commission, at no extra cost to you:

• Lakanto Granluated Classic Sweetener
• Lakanto Confectioner's Sweetener
• Xanthan Gum
• Almond Flour @ Thrive Market or Amazon
• KetoKookies (15% with code “fitmomjourney”)

You May Also Enjoy

Pumpkin Spice Creamer
Chocolate Chip Pound Cake (THM:S, Low Carb, Ketogenic)
90-Second Keto Cinnamon Roll in a Mug (Ketogenic Fat Bomb, Low Carb, High Fat)
Basic Chocolate Ice Cream (THM:S, Low Carb, Ketogenic)
Chocolate Peanut Butter Bars (THM:S, Low Carb, Ketogenic,)
Trim Healthy Mama 101
Trim Healthy Mama Pantry Staples

xoxo,
Gretchen

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