Keto Style Strawberry Whipped Cream Pie
SHARE THIS:Ingredients
Crust
1 1/2 cups almond flour
1/4 cup powdered Swerve Sweetener
1/4 teaspoon salt
1/4 cup butter melted
Strawberry Cream Filling
1 1/2 cups chopped fresh strawberries
1/4 cup water
2 1/2 cup teaspoon gelatin
1 cup Oakhurst Heavy Cream
1/2 cup powdered Swerve Sweetener
3/4 teaspoon vanilla extract
Oakhurst Sweetened Whipped Light Cream for serving
Preparation
Crust
In a medium bowl, whisk together almond flour, sweetener, and salt. Stir in melted butter until dough comes together and resembles course crumbs.
Turn out into a glass or ceramic pie plate. Press the crust firmly with fingers into the bottom of the dish and up the sides. Use a flat bottomed glass to even out the bottom. Freeze while making the filling.
Strawberry Cream Filling
In a blender or food processor, puree the berries with the water. Transfer to a medium saucepan and whisk in the gelatin. Set over medium low heat and simmer while whisking to dissolve the gelatin. Let cool 20 minutes.
In a large bowl, combine the Oakhurst Heavy Cream, sweetener, and vanilla extract. Beat until it holds stiff peaks.
Pour in the cooled strawberry mixture and beat until blended. Spoon into the prepared crust and refrigerate until firm, about 3 hours.
Garnish with Oakhurst Sweetened Whipped Light Cream and serve.
