Keto Raspberry Cream Pie

🍰 Keto Raspberry Cream Pie (Low Carb, Sugar-Free)

This keto raspberry cream pie is silky, fruity, and perfectly sweetened with Keystone Pantry Allulose, a natural sugar alternative that tastes and bakes just like sugar—with zero net carbs. This recipe combines a buttery almond flour crust, a luscious raspberry cream filling, and a fluffy whipped topping for a refreshing dessert that feels indulgent but fits your keto goals.

🥧 Ingredients and Why We Use Them

🌰 Almond Flour Pie Crust

• 1 3/4 cups almond flour
  Almond flour is a low-carb, gluten-free flour substitute rich in healthy fats, protein, and vitamin E. It provides a nutty flavor and a tender, crumbly crust texture that mimics graham cracker crusts without the carbs.

• 3 tablespoons Keystone Pantry Allulose
  We use allulose here to gently sweeten the crust without spiking blood sugar. Allulose also helps the crust brown slightly and adds just enough sweetness to balance the richness of the filling.

• 1/4 teaspoon sea salt
  A pinch of salt enhances all the other flavors and prevents the crust from tasting flat.

• 1/4 cup unsalted butter, melted
  Butter acts as the binder for the almond flour, creating a firm yet tender crust once baked. The fat content also adds a rich, satisfying flavor.

🍓 Raspberry Cream Filling

• 1 1/2 cups fresh or frozen raspberries
  Raspberries are low in net carbs and high in fiber and antioxidants. Their natural tartness balances the sweet cream filling and gives the pie a vibrant, fruity burst.

• 1/2 cup Keystone Pantry Allulose
  Allulose sweetens the filling without leaving a cooling aftertaste like erythritol or spiking blood sugar like traditional sugar. It also doesn’t recrystallize when cooled, keeping the filling smooth and silky.

• 1/4 cup water (if using fresh raspberries)
  Just enough moisture to help break down the raspberries into a thick sauce when cooking.

• 1 tablespoon unflavored gelatin powder
  Gelatin gives the filling its structure and creamy-jiggly texture without needing high-carb thickeners like cornstarch. It also adds gut-friendly collagen.

• 2 tablespoons cold water (for blooming the gelatin)
  This allows the gelatin to hydrate before melting into the warm raspberry mixture, ensuring a smooth texture.

• 1 teaspoon vanilla extract
  Vanilla enhances the raspberry flavor and brings warmth and depth to the cream filling.

• 1 1/4 cups heavy whipping cream
  The heavy cream adds richness, fat, and a smooth mouthfeel. It whips beautifully and sets into a stable, airy filling.

🍦 Whipped Cream Topping (Optional but encouraged!)

• 3/4 cup heavy whipping cream
  Adds a creamy, fluffy finish that contrasts nicely with the dense raspberry layer.

• 2 tablespoons Keystone Pantry Allulose
  Lightly sweetens the topping without overpowering the filling.

• 1/2 teaspoon vanilla extract
  Enhances the natural cream flavor and ties it together with the rest of the pie.

🔪 Instructions

1. Prepare the Almond Flour Crust:

1. Preheat oven to 350°F (175°C).

2. In a mixing bowl, combine almond flour, allulose, and salt. Stir in the melted butter until the mixture resembles coarse crumbs.

3. Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan.

4. Bake for 10–12 minutes or until lightly golden. Allow to cool completely.

2. Make the Raspberry Filling:

1. In a small saucepan over medium heat, combine raspberries, allulose, and 1/4 cup water (if using fresh raspberries).

2. Simmer for 5–7 minutes, mashing the berries as they soften. Strain through a fine mesh sieve to remove seeds, if desired.

3. While the berries are cooking, bloom the gelatin: sprinkle the gelatin over 2 tablespoons of cold water in a small bowl and let sit for 3 minutes.

4. Stir the bloomed gelatin into the warm raspberry mixture until fully dissolved. Add vanilla and mix well.

5. In a separate bowl, whip the heavy cream to soft peaks.

6. Fold the cooled raspberry mixture gently into the whipped cream until fully incorporated.

7. Pour the filling into the cooled crust and refrigerate for 4–6 hours, or until fully set.

3. Make the Whipped Topping:

1. Beat the heavy cream, allulose, and vanilla until stiff peaks form.

2. Spread or pipe on top of the set pie.

🍽️ To Serve:

Garnish with fresh raspberries, mint leaves, or a dusting of freeze-dried raspberry powder for a stunning presentation.

🧮 Nutritional Information (Per Slice, 1 of 10)

Note: Nutritional values may vary based on brands and specific ingredient measurements.

💡 Tips & Variations

• Use frozen raspberries if fresh aren’t available—just cook a few extra minutes.

• Want chocolate crust? Add 1 tablespoon of unsweetened cocoa powder to the almond flour.

• Make it nut-free by using sunflower seed flour in place of almond flour.