Keto Raspberry Cream Pie
yield: 12 SERVINGS
prep time: 20 MINUTES
cook time: 15 MINUTES
total time: 35 MINUTES
Crushed raspberries mixed into heavy whipping cream make this rich and satisfying sugar-free and gluten-free dessert.
Ingredients
For the Crust:
- 1 1/2 cups almond flour
- 1/4 cup butter, melted
- 1/4 cup powdered Swerve sweetener
For the Filling:
- 1 1/2 cups fresh raspberries
- 1/4 cup water
- 1 packet unflavored gelatin (2 1/2 teaspoons)
- 1 cup heavy whipping cream
- 1/2 cup powdered Swerve sweetener
- 1 teaspoon vanilla extract
- additional whipped cream and raspberries for serving
Directions
1
Preheat oven to 325 degrees.
2
Combine almond flour with sweetener, and mix in melted butter until you get a coarse, crumb-like texture.
3
Press mixture into the bottom of a pie pan and up the sides. Bake at 325 for 15 minutes. Remove from oven, and let cool.
4
Mash raspberries with water in a separate bowl and place them into a saucepan on the stove.
5
Whisk in gelatin and let sit for a few minutes. Turn heat to medium and heat to just before boiling. Remove from heat and let cool completely.
6
Using an electric mixer, mix together the cream, sweetener, and vanilla extract until stiff peaks are formed. Mix in cooled raspberry.
7
Pour mixture over the crust and spread evenly. Refrigerate until firm for at least a few hours. (I actually chose to place mine in the freezer instead for an ice cream pie!)
Additional Notes
Nutritional information does not include additional whipped cream and berries for serving.
Nutrition Information
Yield: 12 servings, Serving Size: 1 slice
Amount Per Serving:
194 Calories | 18g Fat | 14g Total Carbs | 3g Fiber | 9g Sugar Alcohol | 4g Protein | 2g Net Carbs