Low-carb strawberry and cream pie

Low-carb strawberry and cream pie

This stunning dessert isn't off-limits, even when living a low-carb lifestyle. If strawberries aren’t in season, you can use any naturally sweet berries. This pastry is flavored the Italian way, with a citrus zest which gives this dessert an extra special zing.

Low-carb strawberry and cream pie

This stunning dessert isn't off-limits, even when living a low-carb lifestyle. If strawberries aren’t in season, you can use any naturally sweet berries. This pastry is flavored the Italian way, with a citrus zest which gives this dessert an extra special zing.
USMetric
8 servingservings

Ingredients

Pastry
  • 1 cup (4 oz.) 240 ml (110 g) almond flour, ground
  • ½ cup (123 oz.) 120 ml (50 g) coconut flour
  • 2½ oz. 70 g butter, softened and cut into small cubes
  • 1 1 large egglarge eggs
  • 2 tbsp 2 tbsp lemon zest
  • 2 tsp 2 tsp erythritol
  • 1 tsp 1 tsp vanilla extract
Filling
  • 1¼ lbs 550 g fresh strawberries, hulled (see tip)
  • ¾ cup 180 ml heavy whipping cream
  • 1 tsp 1 tsp vanilla extract
  • 1 tsp 1 tsp erythritol
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Instructions

Instructions are for 8 servings. Please modify as needed.

    Pastry

  1. Preheat the oven to 425°F (200°C). Line an 8.5" (22 cm) tart pan with parchment paper that's about 1.5" (4 cm) larger than the pan.
  2. Mix the pastry ingredients together in a medium-sized bowl with a spoon, or add to a food processor, and pulse until just combined; don’t over-mix as the pastry will be too soft.
  3. Using your hands, press the pastry into the tart pan, covering the bottom and sides, about  0.5" (1.5 cm) thick. Use a fork to prick a few holes in the pastry base, to prevent it from rising.
  4. Bake on the middle rack for 8–10 minutes, or until firm to the touch and golden brown.
  5. Remove the pastry from the oven and use the parchment to lift it carefully onto a cooling rack. After a couple of minutes, carefully slide the parchment out from the bottom so the pastry can cool more quickly.
  6. Filling

  7. While the tart cools, add a bit more than 1/4 of the strawberries to a food processor bowl, and purée until smooth. Use a knife to quarter the remaining berries. Add the purée and quartered berries to a medium-sized bowl, mix together, and set aside.
  8. Add the heavy cream, vanilla, and erythritol to a mixing bowl. Use a whisk, or an electric mixer (on medium/medium-high speed) to whip together, until soft peaks form. Set aside in the fridge.
  9. As soon as the pastry has almost cooled to room temperature, transfer it to a serving plate. You can use the base of a loose-bottomed cake pan to transfer it from tray to plate.
  10. Pour the strawberry mixture over the pastry and top with the whipped cream. Serve straight away or chill for up to a day in the fridge.

Strawberries

The hull or calyx, is the green leafy top of the berry. Just underneath is the white, flavorless core of the berry.

Hulling strawberries

Paring knife method: Lift up the stem leaves, and insert the tip of the paring knife at an angle, under the leaves. Move the knife around the stem, cutting out a cone shape from the top to remove the stem, along with the white core of the berry.

Drinking straw method: Insert a drinking straw into the bottom of the berry, and push it all the way through the stem; the stem leaves and the white core will be removed.

Diet Doctor’s recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe in Katie’s cookbook, "The 30 Minute Diabetes Cookbook: Eat to Beat Diabetes with 100 Easy Low-carb Recipes". Diet Doctor receives no payment or other considerations from the sale of Katie’s cookbooks or the publishing of this post.

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