Menu Enter a recipe name, ingredient, keyword...

Low Carb GF Strawberry Pie


Google Ads
Rate this recipe 4.5/5 (13 Votes)


  • 1 (9-inch) Almond Pie Crust, recipe below,
  • baked and cooled
  • 8 ounces frozen strawberries (to make 1/2 cup
  • of cooked puree)
  • 2 tablespoons lemon juice
  • 10 ounces fresh strawberries, hulled and sliced
  • 16 ounces (two 8-ounce tubs) whipped cream
  • cheese
  • 8 ounces plain, Greek yogurt with live cultures
  • 2 teaspoons vanilla extract
  • Liquid sweetener, such as EZ-Sweetz or LC-Sweet, equal to 14 tbs of
  • sugar
  • A few grains of salt
  • Whipped Cream and a perfect strawberry to
  • garnish, optional


Servings 10
Preparation time 30mins
Cooking time 55mins
Adapted from


Step 1

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.)

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

You'll also love

Review this recipe

Strawberry Icebox Cake Recipe (No Bake) Brown Sugar Lime Salmon with Strawberry Salsa