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+ servings

Keto Strawberry Pie

This delicious NO BAKE Strawberry Pie is low carb and super easy.
Course Dessert
Cuisine American
Keyword basic keto, cheesecake, no bake dessert, strawberry
Prep Time 20 minutes
chill time 4 hours
Total Time 4 hours 20 minutes
Servings 10 slices
Calories 326kcal
Author The Kellie Kitchen



  • 1 ½ cup almond flour
  • ¼ cup butter melted
  • ½ cup low carb sweetener GRANULAR ok, Lakanto

Strawberry Filling

  • 2 cup strawberries mashed into 1 cup
  • ½ cup Allulose (or POWDERED lakanto)
  • 8 oz cream cheese soft
  • 2 tbsp butter melted.

Whipped Cream Topping

  • 1 cup cream
  • 1 tsp vanilla
  • 10 drops stevia


  • strawberries for topping sliced, optional



  • 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.


*Allulose produces the best texture for the peanut butter 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.


Calories: 326kcal | Carbohydrates: 8g | Protein: 6g | Fat: 32g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 143mg | Potassium: 96mg | Fiber: 2g | Sugar: 3g | Vitamin A: 870IU | Vitamin C: 17mg | Calcium: 80mg | Iron: 1mg