Perfect for celebrations, this strawberry cream pie boasts a crisp coconut crust and is naturally low-carb—yet so delicious, it wins over everyone, even those not watching carbs.
This recipe calls for gelatin powder, but you can swap in 2 gelatin sheets: soak them in cold water, squeeze out excess, then stir into the strawberry mixture.
What you'll need:
- 20 cm round springform pan
- Food processor
- Hand mixer
- Small saucepan
Ingredients
For the coconut crust:
- 65 g unsalted butter (room temperature)
- 80 g coconut flour
- 2 eggs
- 40 g Sukrin+ or 3 tsp liquid sweetener
- Pinch of salt
For the strawberry cream filling:
- 200 g strawberries (+6-7 extra for garnish)
- 50 ml water
- 1.5 tsp gelatin powder
- 180 g mascarpone
- 250 ml heavy whipping cream
- 3 tsp liquid sweetener (divided)
- 1.5 tsp vanilla extract
Preparation
- Preheat oven to 180°C.
- Cube the butter and blend with coconut flour, eggs, sweetener, and salt in a food processor until smooth.
- Grease the springform pan or line with parchment.
- Press dough evenly into the pan using a spoon or fingers.
- Poke holes in the dough with a fork. Bake 10-15 minutes, checking to avoid burning.
- Cool crust completely in the pan.
- Puree 200 g halved strawberries with 50 ml water in a food processor.
- Transfer puree to saucepan with gelatin. Heat gently to dissolve, then cool for 20 minutes.
- Whip cream with 2 tsp sweetener to stiff peaks. Fold in mascarpone (sweetened to taste), vanilla, and cooled puree. Adjust sweetness if needed.
- Spread filling over cooled crust.
- Chill in fridge for at least 2 hours.
- Top with sliced strawberries before serving.
Savor this refreshing strawberry cream pie!
Recipe and photo: Club Slim
