Dessert
KETO STRAWBERRY ICEBOX PIE – LOW CARB
- 6 Tbsp. butter, softened
- ¾ cup granulated erythritol sweetener
- ¾ cup desiccated unsweetened shredded coconut
- ¾ cup superfine almond flour
- Pinch of salt
- 2 cups fresh or frozen strawberries
- 8 oz. cream cheese, softened
- ¼ tsp. xanthan gum
- ¾ cup granulated erythritol sweetener
- 1 tsp. vanilla extract
- 1 cup heavy whipping cream
- 1 Tbsp. confectioners style erythritol sweetener
- 1 cup heavy whipping cream
- 2 Tbsp. confectioners style erythritol sweetener
- ½ tsp vanilla extract
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Preheat the oven to 350 degrees (F)
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Combine the crust ingredients in a medium bowl and mix well with a fork until a dough forms.
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Press into an 8 inch spring form pan or pie plate.
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Bake the crust for 15 minutes, or until light golden brown.
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Cool until firm – about 15 minutes.
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Combine the strawberries, cream cheese, xanthan gum, erythritol, and vanilla extract in a blender and puree until smooth.
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Whip the 1 cup heavy whipping cream and 1 Tbsp. erythritol until stiff peaks form.
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Gently fold the strawberry puree mixture into the cream until combined.
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Spoon into the cooled pie crust and chill for at least 1 hour, or freeze for at least 2 hours.
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Combine the cream, sweetener and vanilla in a large bowl and whip with a mixer or by hand until fluffy peaks form.
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Carefully spoon over the center of the pie, leaving a 2 inch border of pink showing all the way around.
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Garnish with fresh strawberries if desired and serve cold.
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Serving size: 1/12
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Without whipped cream topping: 261 calories, 25g fat, 3g net carbs, 4g protein
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With whipped cream topping: 328 calories, 32g fat, 3g net carbs, 4g protein
