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You Won’t Believe This Raspberry Cream Pie is Keto!

Serves 12

Keto Raspberry Cream Pie

Serves 12

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!)


 

8


 

Nutritional Information

Yield: 12 slices, Serving Size: 1 slice
Amount Per Serving: Calories: 191, Total Carbohydrates: 5g, Fiber: 2g, Net Carbohydrates: 2g, Total Fat: 19g, Protein: 4g

Brought to you by Hip2Keto.

 raspberry cream pie keto – whipping up the filling

Need a delicious keto friendly pie recipe?

You’ve got to try making this rich and creamy raspberry cream pie that you can easily whip up for any special occasion or gathering! It’s especially refreshing and delicious during the summer. This dessert is so great that no one will even believe it’s both low carb and keto friendly – I promise!

The delicious filling and satisfying crust is such a brilliant combination, I think you’ll really love this idea!

keto raspberry cream pie – Closeup of the pie served on a plate

Almond flour crust is a GENIUS idea!

So we knew already almond flour is perfect for making keto pizzas and breads, but it also makes a yummy pie crust! I used confectioners Swerve in this pie, as it’s my favorite sweetener, but you can use your favorite keto friendly sweetener. If you have any questions, see our helpful Sugar Recipe Conversion Guide HERE.

keto raspberry cream pie – ingredients on the counter

We’ve deducted the sweetener carbohydrates out of this recipe (we used Swerve), so plug in your own favorite sweetener carbs based on your choice and plan! This recipe makes 12 servings.


Keto Raspberry Cream Pie

Print
Serves 12

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!)


 

8


 

Nutritional Information

Yield: 12 slices, Serving Size: 1 slice
Amount Per Serving: Calories: 191, Total Carbohydrates: 5g, Fiber: 2g, Net Carbohydrates: 2g, Total Fat: 19g, Protein: 4g

Brought to you by Hip2Keto.

keto raspberry cream pie – Closeup of the pie in the pan with a slice missing

Tastes like an ice cream pie!

I love that this was easy to whip up and has a rich and dense texture. We enjoyed the fresh raspberries, and I think your entire family will find it YUMMY and refreshing. My kids loved it and didn’t even ask if it was keto! YAY!

Lina's pie baking pans

How fun are these pie dishes?

If you want some pretty pie plates like mine, check out THESE beauties. Kind of a splurge, but swoon-worthy!


Up Next: Bake these soft and gooey keto cinnamon rolls

Join The Discussion

Comments 2

  1. Kimber Rose

    Heading over to Walmart for groceries – do they sell anything that would be a good sub for the swerve?

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