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Low carb cream pie with strawberries

Recipes

Budget friendly Keto pie will love your whole family.

Ingredients

Pastry

  • 1 cup (4 oz.) almond flour, ground
  • ½ cup (12⁄3 oz.) coconut flour
  • 2½ oz. butter, softened and cut into small cubes
  • 1 large egg
  • 2 tbsp lemon zest
  • 2 tsp erythritol
  • 1 tsp vanilla extract

Filling

  • 1¼ lbs fresh strawberries, hulled (see tip)
  • ¾ cup heavy whipping cream
  • 1 tsp vanilla extract
  • 1 tsp erythritol

Instructions

  1. Preheat the oven to 425°F (200°C). Line an 8.5″ (22 cm) tart pan with parchment paper that’s about 1.5″ (4 cm) larger than the pan.
  2. Mix the pastry ingredients together in a medium-sized bowl with a spoon, or add to a food processor, and pulse until just combined; don’t over-mix as the pastry will be too soft.
  3. Using your hands, press the pastry into the tart pan, covering the bottom and sides, about  0.5″ (1.5 cm) thick. Use a fork to prick a few holes in the pastry base, to prevent it from rising.
  4. Bake on the middle rack for 8–10 minutes, or until firm to the touch and golden brown.
  5. Remove the pastry from the oven and use the parchment to lift it carefully onto a cooling rack. After a couple of minutes, carefully slide the parchment out from the bottom so the pastry can cool more quickly.
  6. While the tart cools, add a bit more than 1/4 of the strawberries to a food processor bowl, and purée until smooth. Use a knife to quarter the remaining berries. Add the purée and quartered berries to a medium-sized bowl, mix together, and set aside.
  7. Add the heavy cream, vanilla, and erythritol to a mixing bowl. Use a whisk, or an electric mixer (on medium/medium-high speed) to whip together, until soft peaks form. Set aside in the fridge.
  8. As soon as the pastry has almost cooled to room temperature, transfer it to a serving plate. You can use the base of a loose-bottomed cake pan to transfer it from tray to plate.
  9. Pour the strawberry mixture over the pastry and top with the whipped cream. Serve straight away or chill for up to a day in the fridge.

Source:

https://www.dietdoctor.com/recipes/low-carb-strawberry-and-cream-pie