Low Carb No Bake Strawberry Cream Pie Recipe

Low-Carb No-Bake Strawberry Cream Pie

Original recipe: sugarfreemom.com

INGREDIENTS:

Crust (First Layer)

• 1 cup sunflower seeds, raw, unsalted
• 1 cup shredded unsweetened coconut
• 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 ounces sliced strawberries over filling (optional)

Topping

• 1/2 tsp Vanilla liquid stevia
• 2 cups heavy cream
• Option instead of making topping – use So Delicious brand coco whipped cream (found in the freezer by Cool Whip)

OPTIONAL Topping

• 8 oz strawberries chopped

DIRECTIONS:

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.
   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.
2. Place all the remaining filling ingredients, except heavy cream, into the food processor and process until smooth.
   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.
3. Spread this strawberry mixture onto the crust. Lay optional sliced strawberries over the filling if using.
4. For the topping, pour the heavy cream into a stand mixer with Vanilla Sweet Drops and blend until whipped.
   Taste and adjust the Sweetener as needed. Smooth this over the top. Refrigerate for 2 – 3 hours or overnight. When serving, add chopped optional strawberries if desired.
5. Storage: This pie should stay covered in the fridge or an airtight container, for up to 3-4 days.

Nutritional Facts: (recipe makes 12 slices)

Serving: 1 slice

• Fat: 32g
• Carbohydrates: 4g
• Protein: 2g
• Fiber: 1g

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