Mix together the almond flour melted butter low carb sweetener. Using a fork fluff together the crust to make sure and tell it resembles a crumble.
Press crust mixture into large 9.5" pie dish or springform pan. Set aside in the fridge or freezer.
Whipped Cream
Using an electric hand mixer whip together 1 cup cream 1 teaspoon vanilla and 10 drops of Stevia. Continue whipping cream until stiff peaks form. Set aside.
Strawberry Filling
Using the same electric mixer whip together the softened cream cheese, Allulose, 2 tbsp melted butter until creamy smooth. Then mix in the mashed strawberries.
Take half the stiff whipped cream and fold it into the strawberry mixture. Using a rubber spatula, gently fold the two together until fully combined.
Spoon strawberry mixture into the crust. Smooth top of strawberry layer. Take the remaining stiff whipped cream and gently top strawberry with the cream mixture.
Smooth the whipped cream to a decorative top for your pie.
Place pie in the freezer for at least a few hours but overnight is best.
Place sliced strawberries decoratively on top of the whipped cream topping.
Serve straight from the freezer or let sit on the counter for up to 30 minutes for a softer texture.
*Allulose produces the best texture for the peanut butter part of this pie, therefore I recommend not subbing this ingredient.
Notes
*Allulose produces the best texture for the strawberry part of this pie, therefore I recommend not subbing this ingredient.*I use either a large 9.5" pie dish or a 9" springform pan.