Creamy, luscious, and loaded with bright strawberry flavor – this keto strawberry icebox pie screams “SPRING IS FINALLY HERE!” Let’s do this…
As I mentioned in my Keto Lemon Sour Cream Muffins post earlier this week, strawberries are hard to find here on our island in Belize, and when you do find them they are crazy expensive.
I paid $35.00 Belize ($17.50 US) for a 3 pound package of them last week, and I was excited as all get out. They weren’t even perfect, or the best strawberries I’d ever tasted – but they got the job done for about 75 cents each. ? ? ?
Speaking of expensive produce, I was shopping this morning and saw 1 bunch of asparagus for $24.60 Belize ($12.30 US) – that’s ONE. BUNCH. OF. ASPARAGUS. Just try to wrap your head around that people. I’ll give you a minute….
Anyhoo, food costs are through the roof, but I live on a tropical island on the Caribbean so it’s kind of worth it? Maybe?
While I am sometimes deprived of my favorite fruits and veggies from the states, this week was a banner week of lemons, strawberries, and even spaghetti squash – so I’m good with it.
Speaking of good – THIS PIE THO. ??
You may have noticed that this keto strawberry icebox pie is not made in a pie plate, but in a springform pan. That’s because I realized after I had the ingredients and concept in mind for this… that I don’t actually own a pie plate here in Belize. ?
Undaunted, I proceeded making it in the springform pan, and it actually worked out really well. There was none of the breakage you can get with a slanted pie plate, and it sliced and served pretty easily.
Another advantage of the springform pan is that the crust, which can be a little runny until it cools (some people have had issues with this in the Lemon Cloud Pie recipe) stays put without the slanted sides of a traditional pie plate.
I like this style because it hardens into a firm, sweet and crunchy crust that has an almost brittle-like consistency. It’s useful with this type of pie (cake?) because it doesn’t absorb the moisture from the filling. So rather than getting soft and mushy like a shortbread crust, it holds up over several days with the same great taste and texture as that first slice.
Also it tastes amazing, so there’s that…
Like most icebox pies, this keto strawberry icebox pie comes together very easily. While the crust is baking, you simply puree the filling ingredients in a blender, whip your cream, fold them together, and then after the crust has cooled a little you spoon it in and freeze it. Then thaw for about 10 minutes before slicing.
Technically you don’t have to freeze the filling. Problem was, after just chilling it the filling was still soft enough to floof out the sides when I tried this in the mini pie tins.
The weight of the whipped cream topping sank and pushed the slightly soft filling over the edges. Still so very tasty, and faster than freezing, but it wasn’t as firm or pretty when served.
I guess it depends on who you are making this keto strawberry icebox pie for – if it’s just to eat at home and not for fancy company or to take to a gathering, then chilling it for a bit will work just fine.
Still, if you have a springform pan, I highly recommend using that in lieu of a traditional pie plate – it looks nice, and serves much easier too!
Keto Strawberry Icebox Pie Recipe Notes:
I know that people have their preferences with sweetener, but for this crust recipe I can only recommend erythritol because it crystalizes and hardens like sugar does. Splenda or stevia won’t give you the same results and your crust may not firm up the same way. If you want to use an alternative sweetener, I recommend a shortbread or other crust that has proven successful using your sweetener of choice.
Also, I am posting the nutritional info with and without the whipped cream topping for those of you that want to omit it.
Keto Strawberry Icebox Pie – Low Carb
- Yield: 12 servings 1x
Description
Creamy, luscious, and loaded with strawberries, this keto strawberry icebox pie is the perfect way to celebrate strawberry season! Low carb, Atkins, gluten free too!
Ingredients
For the crust:
- 6 Tbsp butter, softened
- 3/4 cup granulated erythritol sweetener **
- 3/4 cup desiccated unsweetened shredded coconut
- 3/4 cup superfine almond flour **
- pinch of salt
For the pie filling:
- 2 cups fresh or frozen strawberries
- 8 oz cream cheese, softened
- 1/4 tsp xanthan gum
- 3/4 cup granulated erythritol sweetener **
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 Tbsp confectioners style erythritol sweetener **
For the whipped topping (optional):
- 1 cup heavy whipping cream
- 2 Tbsp confectioners style erythritol sweetener **
- 1/2 tsp vanilla extract
Instructions
For the crust:
- Preheat the oven to 350 degrees (F)
- Combine the crust ingredients in a medium bowl and mix well with a fork until a dough forms.
- Press into an 8 inch springform pan or pie plate.
- Bake the crust for 15 minutes, or until light golden brown.
- Cool until firm – about 15 minutes.
For the pie filling:
- Combine the strawberries, cream cheese, xanthan gum, erythritol, and vanilla extract in a blender and puree until smooth.
- Whip the 1 cup heavy whipping cream and 1 Tbsp erythritol until stiff peaks form.
- Gently fold the strawberry puree mixture into the cream until combined.
- Spoon into the cooled pie crust and chill for at least 1 hour, or freeze for at least 2 hours.
For the whipped topping:
- Combine the cream, sweetener and vanilla in a large bowl and whip with a mixer or by hand until fluffy peaks form.
- Carefully spoon over the center of the pie, leaving a 2 inch border of pink showing all the way around.
- Garnish with fresh strawberries if desired and serve cold.
Notes
** For recommendations on brands I recommend and prefer for best results with my recipes, check out the IBIH Pantry recommendations page!
Approximate nutrition information for 1/12th pie without whipped cream topping:
261 calories, 25g fat, 3g net carbs, 4g protein
Approximate nutrition information for 1/12th pie with whipped cream topping:
328 calories, 32g fat, 3g net carbs, 4g protein
- Category: Low Carb Dessert Recipe
- Cuisine: American
Nutrition
- Serving Size: 1/12th
- Calories: 261
- Fat: 25g
- Carbohydrates: 3g net
- Protein: 4g
Love strawberry desserts?!? ME TOO. Try my low carb Strawberry Swirl Cheesecake next!!!
Love strawberry desserts and are also super lazy? ME TOO. In that case go for the low carb Strawberry Mug Cake and you can be eating one with only a 5 minute interruption in your Netflix binge watching session! #lazygirldessertgoals
Had a little too much fun and need to drop some pounds? Get started today with my free low carb and keto menu plans to kick start your weight loss in 2017!
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linda says
Best disaster EVER. excited to start, got ingredients in blender, turned it on, whirled a few secs & stopped. painstakingly scraped it into another blender, turned it on, nothing. pulled it out to do by hand, soooo thick added more cream & oh my still what a thick something, so gave up and, fortunately read where someone had used silicone muffin cups, yea, I have those & since you did say SPOON it in, figured it’s supposed to be like mud! popped them in the freezer, turned around & saw my sweetener & vanilla on the counter. but the batter tasted really good so how bad could it be frozen. NOT AT ALL. it was fantastic. No mistakes, just originals, right?
Terri says
I made this pie last night, let it set up in the freezer overnight and then put it in the fridge. I had a lot of trouble getting the crust up the sides of the pie plate. Maybe it was the coconut (Let’s Do Organic fine shred). It kept sticking to my hands and the more I worked with it, the worse it got. So I pressed all of it into the bottom of the plate, baked it and made the filling. We had it tonight; it was heavenly, still a little frozen. My husband absolutely loves it. It’s a keeper!
Michelle Sumners says
Made it tonight without the crust, just as a whipped dessert, perfect for our quarantine Easter. Thank you!
Jennifer Hooper says
Love this! I’m going to try it this weekend.