In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.

Low Carb No Bake Strawberry Cream Pie: A Delectable Guilt-Free Delight

Craving a luscious dessert that doesn’t throw your carb count off the charts? Dive into the irresistible flavors of our Low Carb No Bake Strawberry Cream Pie. This delightful treat combines the sweet, juicy essence of strawberries with the creamy richness of whipped cream and cream cheese. Best of all, it’s a no-bake recipe, making it a perfect choice for those hot days when you’d rather not turn on the oven. Let’s explore how you can create this masterpiece right in your kitchen.

Ingredients Breakdown

Crust (First Layer):
– Sunflower Seeds (1 cup, raw, unsalted): These seeds form the base of our crust, providing a nutty flavor and a crunchy texture.
– Coconut (1 cup, shredded, unsweetened): Adds a subtle sweetness and a chewy consistency.
– Salt (1/4 tsp): Enhances the flavors and balances the sweetness.
– Butter (1/4 cup, softened): Brings everything together with its creamy texture.

Filling (Second Layer):
– Berry or Vanilla Liquid Stevia (1/4 tsp): A natural sweetener that complements the strawberry flavor without adding carbs.
– Gelatin (1 tsp): Essential for setting the filling while keeping it creamy and light.
– Strawberries (4 oz): The star of the show, offering a fresh and vibrant flavor.
– Cream Cheese (8 oz, softened): Provides a rich and tangy base for the filling.
– Lemon Juice (1 tbsp): Adds a zesty brightness that lifts the creaminess.
– Water (2 tbsp): Used to dissolve the gelatin.
– Heavy Cream (1/2 cup): Whipped into the filling for a light, airy texture.
– Optional: Sliced Strawberries (4 oz): A decorative touch that enhances the strawberry flavor.

Topping:
– Vanilla Liquid Stevia (1/2 tsp): Sweetens the cream without the carbs.
– Heavy Cream (2 cups): Whipped into a fluffy topping that crowns the pie.

Optional Topping:
– Chopped Strawberries (8 oz): Adds a fresh burst of flavor and a pop of color.

Step-by-Step Instructions

1. Prepare the Crust:

   • Place all crust ingredients in a food processor. Blend until you achieve a fine crumb consistency.
   • Grease a 10-inch springform pan and press the crust mixture evenly onto the bottom.

2. Make the Filling:

   • Sprinkle the gelatin over cold water in a small saucepan. Heat gently, stirring until dissolved. Let it cool.
   • In the food processor, combine cream cheese, strawberries, liquid stevia, and lemon juice until smooth.
   • Transfer to a stand mixer, add heavy cream, and whip until stiff peaks form. Gradually blend in the cooled gelatin.
   • Spread the filling over the crust, and optionally, layer with sliced strawberries.

3. Create the Topping:

   • Whip heavy cream with vanilla liquid stevia in a stand mixer until fluffy.
   • Adjust the sweetness to your preference. Smooth the cream over the pie.

4. Chill the Pie:

   • Refrigerate the assembled pie for 2-3 hours or overnight to firm up the layers.

5. Serve:

   • Top with optional chopped strawberries for added flavor and visual appeal.

Storage and Serving Tips

• Storage: Keep the pie covered in the refrigerator or in an airtight container for up to 3-4 days.
• Serving Suggestion: Serve chilled, and add a dollop of whipped cream or a sprig of mint for a gourmet touch.

Nutritional Information

Each slice of this pie provides approximately:
– Calories: 322 kcal
– Carbohydrates: 4g (3g net carbs)
– Protein: 2g
– Fat: 32g
– Fiber: 1g

This nutritional profile excludes optional strawberries. It’s a deliciously indulgent option for those following a low-carb lifestyle.

Final Thoughts

This Low Carb No Bake Strawberry Cream Pie is not just a feast for the taste buds but also a treat for those who appreciate a healthy twist on a classic dessert. With minimal effort and maximum flavor, it’s a recipe you’ll return to time and again. Enjoy this delightful dessert with friends and family at your next gathering, and watch it disappear in no time!

Low Carb No Bake Strawberry Cream Pie

A delightful low-carb dessert that satisfies your sweet tooth without baking, featuring a creamy strawberry filling and nutty crust.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 5 minutes mins

Chilling Time 3 hours hrs

Total Time 3 hours hrs 5 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American

Calories: 322

Ingredients Equipment Method Notes

Ingredients

  

Crust (First Layer)

• 1 cup sunflower seeds raw, unsalted
• 1 cup coconut shredded unsweetened
• 1/4 tsp salt
• 1/4 cup butter softened

Filling (Second Layer)

• 1/4 tsp Berry liquid stevia or Vanilla or clear or liquid Monk Fruit
• 1 tsp gelatin
• 4 oz strawberries
• 8 oz cream cheese softened
• 1 tbsp lemon juice
• 2 tbsp water
• 1/2 cup heavy cream
• 4 oz sliced strawberries over filling (optional)

Topping

• 1/2 tsp Vanilla liquid stevia
• 2 cups heavy cream

OPTIONAL Topping

• 8 oz strawberries chopped

Equipment

• Food Processor
• Springform Pan

Method

 

1. Place all crust ingredients into a food processor and pulse until they are the consistency of fine crumbs. Grease a 10-inch springform pan. Spread crust ingredients onto the bottom of the pan.
2. Place the cold water into a small saucepan and sprinkle the gelatin over it. Heat on low, stirring constantly until the gelatin completely dissolves. Allow to cool.
3. Place all the remaining filling ingredients, except heavy cream, into the food processor and process until smooth.
4. Remove and place this filling mixture into a stand mixer and add heavy cream. Combine, on high, until mixture is whipped to stiff peaks. Slowly blend in the cooled gelatin for another minute.
5. Spread this strawberry mixture onto the crust. Lay optional sliced strawberries over the filling if using.
6. For the topping, pour the heavy cream into a stand mixer with Vanilla Sweet Drops and blend until whipped. Taste and adjust Sweetener as needed. Smooth this over the top. Refrigerate for 2 – 3 hours or overnight.
7. When serving add chopped optional strawberries if desired.

Notes

This pie should stay covered in the fridge or an airtight container, for up to 3-4 days. Nutritional information does not include optional strawberries. This recipe was first published in July 2018.