🍓 Keto Strawberry Cream Pie Recipe

A luscious, low-carb dessert that combines a buttery almond flour crust, silky cream cheese filling, and a glossy strawberry topping — all without the sugar. This recipe uses Keystone Pantry Allulose to keep the sweetness authentic while staying keto.

Ingredients & Their Purpose

For the Crust:

• 1 ½ cups almond flour – A keto-friendly flour alternative that replaces traditional wheat flour. It provides structure, a nutty flavor, and keeps the crust gluten-free and low-carb.

• ¼ cup Keystone Pantry Allulose – A natural rare sugar alternative that caramelizes like sugar without raising blood sugar or insulin levels. It helps sweeten the crust while keeping it keto.

• ¼ cup unsalted butter, melted – Acts as the binder that holds the almond flour crust together while adding rich flavor.

• ½ tsp vanilla extract – Adds warmth and depth of flavor, making the crust taste like a classic pastry.

• Pinch of salt – Balances sweetness and enhances the overall flavor.

For the Cream Filling:

• 8 oz cream cheese, softened – The foundation of the filling. Its creamy, tangy richness gives structure and flavor.

• ½ cup heavy whipping cream – Whipped into the filling for lightness, fluffiness, and a silky texture.

• ⅓ cup Keystone Pantry Allulose (powdered) – Sweetens the filling without grittiness. Powdered form blends seamlessly into cream.

• 1 tsp vanilla extract – Rounds out the filling with a classic dessert flavor.

For the Strawberry Topping:

• 1 lb fresh strawberries, hulled & sliced – Provides natural sweetness, freshness, and a vibrant red topping. Strawberries are one of the lowest-carb fruits, making them keto-friendly in moderation.

• 2 tbsp Keystone Pantry Allulose – Enhances the natural strawberry sweetness and helps create a glossy glaze.

• 2 tbsp water – Helps cook down the strawberries into a sauce.

• ½ tsp lemon juice – Balances sweetness with acidity and brightens the strawberry flavor.

• ½ tsp xanthan gum – Thickens the strawberry topping without starch or flour, keeping the recipe keto-friendly.

Step-by-Step Instructions

1. Prepare the Crust

• Preheat oven to 350°F (175°C).

• Mix almond flour, allulose, butter, vanilla, and salt until dough forms.

• Press into a 9-inch pie dish and bake for 10–12 minutes until lightly golden.

• Allow to cool completely before adding filling.

2. Make the Cream Filling

• Beat softened cream cheese until smooth.

• Add allulose and vanilla, blending until fluffy.

• Slowly mix in heavy cream until mixture is light, creamy, and spreadable.

• Spread evenly into the cooled crust. Chill while making the topping.

3. Make the Strawberry Topping

• In a saucepan, combine half the strawberries with water and allulose.

• Cook over medium heat until strawberries soften and release juices (about 5 minutes).

• Add lemon juice, then sprinkle in xanthan gum while whisking to avoid clumps.

• Simmer for 1–2 minutes until thickened.

• Fold in the remaining fresh strawberries for texture.

• Allow topping to cool slightly before spreading over the filling.

4. Assemble the Pie

• Spread the strawberry topping over the chilled cream filling.

• Refrigerate for at least 2 hours before serving for best texture.

Nutrition Facts (per slice, based on 8 slices)

• Calories: 260

• Fat: 24g

• Protein: 6g

• Total Carbs: 9g

• Fiber: 3g

• Net Carbs: 4g

Note: Nutritional values may vary slightly depending on brand and exact portion sizes.

Frequently Asked Questions (FAQ)

Q: Can I make this pie without baking the crust?
A: Yes! For a no-bake version, simply chill the almond flour crust after pressing it into the pan. It won’t be as firm, but the butter will help it hold together once refrigerated.

Q: Can I substitute another sweetener for allulose?
A: You can use monk fruit or erythritol, but keep in mind that erythritol may crystallize and won’t caramelize as smoothly as allulose. Keystone Pantry Allulose gives the best sugar-like results.

Q: Can I use frozen strawberries instead of fresh?
A: Yes, but thaw and drain them first. Frozen strawberries tend to release more liquid, so you may need a little extra xanthan gum for thickening.

Q: How long will this pie keep?
A: Store covered in the refrigerator for up to 3 days. The crust may soften slightly over time, but the flavor stays delicious.

Q: Can I freeze this pie?
A: The crust and filling freeze well, but the strawberry topping may lose texture after thawing. For best results, freeze without topping and add fresh strawberry glaze before serving.