Low Carb No Bake Strawberry Cream Pie

4.16 from 20 votes

Servings people

Calories 322kcal

Author Brenda Bennett | Sugar-Free Mom

Place all crust ingredients into a food processor and pulse until they are the consistency of fine crumbs. Grease a 10-inch springform pan. Spread crust ingredients onto the bottom of the pan.
Place the cold water into a small saucepan and sprinkle the gelatin over it. Heat on low, stirring constantly until the gelatin completely dissolves. Allow to cool.
Place all the remaining filling ingredients, except heavy cream, into the food processor and process until smooth.
Remove and place this filling mixture into a stand mixer and add heavy cream. Combine, on high, until mixture is whipped to stiff peaks. Slowly blend in the cooled gelatin for another minute.
Spread this strawberry mixture onto the crust. Lay the sliced strawberries over the filling.
For the topping, pour the heavy cream into a stand mixer with Vanilla Sweet Drops and blend until whipped.
Taste and adjust Sweetener as needed. Smooth this over the top. Refrigerate for 2 – 3 hours or overnight. When serving add chopped optional strawberries if desired.
Storage: This pie should stay covered in the fridge or an airtight container, for up to 3-4 days.

3 g net carbs

Nutritional information does not includes optional strawberries on top.

This recipe was first published in July 2018.