With Father’s Day right around the corner, I thought it would be an appropriate time to debut this beauty.
I found a land o’ lakes cookbook at a yard sale. It had some fabulous recipes that I grew to adore. My memories are so sentimental that I have tried to recreate much of them in ketogenic fashion, and this beloved pie is one!
Every bite is full of strawberries and a light, flakey crust that flows in your mouth when combined together.
This Strawberry Pie is alluring. Just a warning, it won’t last long! This is a wonderful dessert for holidays, Fourth of July coming up, and any family events or potlucks that need a special treat.
Are berries ketogenic?
Strawberries are nutritious, delicious, and overflowing with health and wellness perks.
Low in carbohydrates and high in fiber, strawberries can fit perfectly into a ketogenic or low-carb diet.
In fact, a 1-cup (152-gram) serving of strawberries provides just 11.7 grams of carbs and 3 grams of fiber.
Strawberries are a superb source of other micronutrients as well, including vitamin Folate, c, and manganese.
Plus, like other types of berries, strawberries are loaded with antioxidants, such as anthocyanins, ellagic acid, and procyanidins.
Strawberry Pie Tips:
- Use the best strawberries you can locate
- I like to cut my strawberries in different sizes to make a more attractive pie.
- Two days seemed to be the “sweet spot” for the lasting power of this pie. Because this pie is so fresh, it has no thickeners or preservatives to prolong its life span.
- If left overnight, it was ready to eat in 4 hours but was better set up.
Fresh Keto Strawberry Pie
- 1 3/4 cups Almond Flour
- 6 tbsp Butter
- 2 tsp Brown Sugar
- 1.5 lbs Fresh Strawberries
- 3/4 cups Natural Sweetener
- 0.5 oz Plain Gelatin
- 1 tsp Vanilla Extract
- 1 cup Water
- Combine crust ingredients. Press crust into a 9 inch pie dish. Bake at 350° for 15 minutes. Cool.
- In a medium saucepan combine 1/2 lb of strawberries. Mash berries to create a puree. Add 1/2 cup of your sweetener and 1/2 cup of water. Bring to a low simmer.
- In a separate saucepan. Bring 1/2 cup of water and 1/3 cup sweetener to a boil. Remove from heat. Whisk in gelatin. Set aside while crust cools.
- Combine the strawberry slurry and gelatin mixture. Pour into cooled crust. Arrange remaining strawberries over the mixture. Let cool a minimum of 4 hours and preferably overnight.
Net carbs: 3g
Serving size: 1/10th of the pie