Low Carb Gf Strawberry Pie Recipe 455 Recipes

LOW CARB STRAWBERRY CREAM PIE

Steps:

• Crust: Prepare the pie crust and cool completely. Can be made a day ahead of assembling the pie.
• Strawberry Cream Filling: Measure all of the ingredients, except for the whipped cream, into a medium bowl and mix with a hand mixer until completely combined, about 1 - 1 1/2 minutes.
• Whip the heavy cream until very stiff, until it looks like the consistency of whipped cream from a can. Sometimes 1 tablespoon of powdered erythritol helps chill the cream for easier and better whipping.
• Add 1/3 of the whipped cream into the strawberry yogurt mixture and mix with the mixer on the lowest speed until combined. Add 1/2 of the remaining cream into the strawberry cream mixture and fold gently with a rubber spatula until completely combined. Repeat with the remaining whipped cream.
• Assembly: Pour into the strawberry cream filling into the pie crust. smooth the the edges and smooth the top. Cover with plastic wrap and chill overnight.
• Top with additional whipped cream and strawberries if you desire and serve.
• Serves 10 at 5.1g net carbs per person.

KETO STRAWBERRY PIE

Steps:

• Preheat the oven to 350 degrees F.
• 2. Mix the almond flour and whey protein powder together in a medium-sized bowl. Add the egg and melted butter and mix well.
• 3. Press the dough into the bottom and up the side of a glass or ceramic pie pan. Poke holes in the crust with a fork to let out steam.
• 4. Bake for 12-15 minutes until lightly browned around the edges. Remove from the oven and let it cool to room temperature, about 1 hour.
• 5. Add sweetener and water to a medium-sized saucepan and bring to a boil over medium heat. Remove from the heat and add in Sugar-Free Jello. Mix well to dissolve.
• 6. Pour Jello mixture over strawberries and mix well to coat.
• 7. Add strawberries to the pie pan and spread out evenly.
• 8. Chill in the refrigerator until set, about 3 hours.
• (Optional)** Whip together heavy whipping cream and Confectioners Swerve with an electric mixer until stiff peaks form. Serve on top of or with the pie.

LOW CARB GF STRAWBERRY PIE RECIPE - (4.5/5)

Steps:

• Place frozen berries in a large saucepan over medium-low heat and cook, stirring frequently, until reduced to 1/2 cup and as thick as jam, about 20 to 25 minutes. Whisk or stir with a fork to break up any large berry pieces. Stir in lemon juice and let cool. In a medium bowl, beat cream cheese and yogurt until smooth. Beat in vanilla, EZ-Sweetz, cooked berry puree, and salt. Fold fresh berries into cream cheese and yogurt mixture. Spread evenly in baked pie shell and refrigerate until set, about 4 hours. Filled pie can be refrigerated for 24 hours. Store filling and crust separately for longer storage. Top with Whipped Cream sweetened with EZ-Sweetz and garnish with a berry. Makes 10 servings. Cal: 278; Fat: 25.3g; Protein: 6.2g; Fiber: 2.7g; Net Carbs: 6.7g (Count excludes some of the sugar in the yogurt that has been eaten by the live cultures.) ALMOND PIE CRUST This tasty crust is excellent for any one-crust pie or tart. Butter for pan 1 and 1/4 cups almond flour or almond meal (5 ounces) 2 tablespoons butter, melted Liquid sweetener, such as EZ-Sweetz or LC-Sweet, equal to 3 tbsp of sugar Preheat oven to 375 degrees F. Butter bottom and sides of a 9-inch pie pan. Mix crust ingredients together and press into pan. Bake for 8 to 9 minutes or until lightly browned and fragrant. Remove from oven and let cool. Makes 10 servings. Cal: 129; Fat: 11.7g; Protein: 3.8g; Fiber; 2.1g; Net carbs: 1.5g Crust recipe from Nourished; a Cookbook for Health, Weight Loss, and Metabolic Balance, by Judy Barnes Baker

KETO STRAWBERRY CREME PIE (SUGAR-FREE)

Steps:

• Preheat oven to 375º Fahrenheit. Grease a pie pan using coconut oil spray.
• Place almond flour, sweetener, baking soda, and sea salt in a food processor. Pulse the processor once or twice to mix.
• Add the butter and vanilla extract to the food processor. Process until the mixture forms a dough.
• Press the dough into the prepared pan. Bake in the preheated oven for 8-10 minutes or until the crust starts to brown. Allow crust to cool completely before adding the filling. (After cooling on the counter for 5-10 minutes, I put it in the refridgerator, uncovered, while I make the pie filling.)
• Add 1/4 cup cold water to a small saucepan. Sprinkle the powdered gelatin over the water and allow to "bloom" for 5 minutes.
• While the gelatin is "blooming", place defrosted strawberries and lemon juice in a blender. Cover blender, then puree the berries. Leave berries in the blender and set aside.
• Once the gelatin has bloomed, add the sweetener to the saucepan. Heat the mixture gently while stirring frequently until gelatin and sweetener has dissolved. While blender is going at its slowest setting, stream the gelatin mixture into the strawberries through the small opening in the blender lid.
• Transfer strawberry mixture to a large mixing bowl. Refrigerate for a few minutes while whipping the cream.
• In a medium mixing bowl, whip the heavy whipping cream to form soft peaks.
• Spoon about 1/3rd of the whipped cream into the strawberry mixture and fold in to lighten.
• Fold in the remaining whipped cream.
• Transfer mixture to chilled pie crust. Cover the pie and refrigerate for at least 5 hours before enjoying.