Fresh strawberry pie with graham cracker crust

Enjoy the natural sweetness of summer with this fresh strawberry pie. You can ditch the “dessert guilt” because this baby is made with fresh, whole-food ingredients and no refined flour or sugar!

You’ll fall in love with crisp, honey-cinnamon graham cracker crust piled high with market-fresh, sweet strawberries! Top with a scoop of vanilla ice cream or home-made whipped cream and you’ve got yourself a good time!

My family is fortunate to have a Lancaster farmer’s market right up the road and it’s my favorite place to go! When you walk in there are tables overflowing with fresh, locally grown fruits and veggies. I never leave there without getting a couple of quarts of strawberries and they don’t last a day around this house!

If you have a farmer’s market close to your house, I encourage you to visit it often! I always leave with much more than I intended to buy but that’s ok because our fridge is loaded up with fresh fruits and veggies.

I find if I cut the fruit as soon as possible (normally it’s ripe when I buy it) and leave it easily accessible in the fridge or out on the counter, the fam eats it in no time!

how to make fresh strawberry pie

how to make the graham cracker crust

The crust is extremely easy. Add flour, xanthan gum, sweetener, salt, cinnamon, a small amount of honey and butter to a bowl. The butter must be cold. Use your hands or a fork to combine everything, leaving bits of butter (see image below). Once it’s combined, place it in a parchment-lined 8-inch pan lightly (cover the surface area and pat down slightly but don’t worry if it’s not “tight” like typical dough. Place back in the fridge for 15-20 minutes. When you take the pan out of the fridge, place it in the oven for 11-12 minutes until the sides are slightly browned.

Cold butter is ideal for baked goods that should be crisp. Butter that’s straight from the fridge doesn’t get fully incorporated into a batter; instead, it gets broken down into small pieces throughout your dough. Since butter is about 18 percent water, steam is released in those pockets during baking, which helps create flaky layers.

how to make the strawberry filling

After you hull all of the strawberries, measure out 2 cups of them and add them to a food processor. Pulse a couple of times until it becomes a chunky puree. Add that puree to a sauce pan with lemon juice, sweetener, tapioca starch (aka tapioca flour) and water. Bring to a boil and then boil for 2 minutes.

Remove the pan from the heat and whisk in the gelatin. Put the pan aside to cool. Once it’s cooled, add the remaining strawberries and combine them. Add the strawberry mixture to the cooled pie crust and then place everything in the fridge to set for 3-4 hours.

how to sweeten fresh strawberry pie

In this recipe, I use both Swerve Brown (for the crust) and Swerve Granular (for the strawberries). If you want to serve with whipped cream, use Swerve Confectioners (I’ll put the recipe below). A great substitute for Swerve is Lakanto Classic, Golden (similar to Swerve Brown), and Powdered (similar to Swerve Confectioners).

Both are erythritol based which means they’re sugar alcohol with zero calories and no impact on blood sugar levels. Plain erythritol is 60-70% as sweet as sugar but Swerve is combined with oligosaccharides and Lakanto is combined with monk fruit, making them both as sweet as sugar.

If you’re just getting started with low-carb baking and have questions—do not fear! I have an eBook coming soon which will explain everything! Sign up to receive our email alerts so you’ll be the first to know when it’s available!

how to make whipped cream for strawberry pie

Whip 1 cup of heavy cream in the bowl of an electric mixer fitted with the whisk attachment on medium speed until soft peaks form, 2 to 4 minutes. Add 1 teaspoon of vanilla and 3 tablespoons of Confectioners Swerve; continue whipping on medium speed until the soft peaks return, 2 to 3 minutes.

Serve immediately, or if desired, keep whipping until stiff peaks form, another 2 to 3 minutes.

how to store strawberry pie be frozen?

Fresh strawberry pie will keep well for about 4 to 5 days in the refrigerator; cover loosely with foil or plastic wrap. To freeze fresh strawberry pie, wrap it tightly with aluminum foil or plastic freezer wrap, or place in heavy-duty freezer bag.

other low-carb desserts you’ll love:

• dairy-free cheesecake with chocolate ganache
• keto lemon bars
• carrot cake cupcakes, cream cheese frosting & orange-glazed walnuts
• “they’ll never know” low carb brownies

other strawberry desserts:

• strawberry shortcake cupcakes with cream cheese frosting
• healthier fruit pizza
• strawberry crumble with an orange twist

Fresh strawberry pie with graham cracker crust

5 from 1 vote

Recipe by Karen Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

167

kcal

Refrigeration time

4 hours

You’ll fall in love with crisp, honey-cinnamon graham cracker crust piled high with market-fresh, sweet strawberries! Top with a scoop of vanilla ice cream or home-made whipped cream and you’ve got yourself a good time!

Ingredients

• Crust

• 1 cup blanched almond flour

• 3/4 tsp. xanthan gum

• 1/4 tsp. kosher or sea salt

• 3 tbsp. cold unsalted butter or ghee

• 3 tbsp. Swerve Brown

• 1/2 tbsp. honey

• 1 tsp. cinnamon

• Strawberry filling

• 2 pints fresh strawberries, hulled (about 5 cups)

• 2 tbsp. tapioca starch

• 1 tbsp. juice from lemon

• 4 tbsp. Swerve Granular

• 2/3 cup water

• 3 oz. unflavored grass-fed gelatin (see notes for subs)

• whipped cream for garnish (optional)

Directions

• Grease a 9-inch pie plate.
• In a small bowl, add almond flour, xanthan gum, salt, cold butter, sweetener, honey, and cinnamon. Mix together with fingers or a fork, integrating the butter into the other ingredients. It’s ok to leave small chunks of butter. Add ingredients to the pie plate and lightly pat down, making sure to cover the bottom and up the sides. Place in the refrigerator for 15-30 minutes.
  

  • 

• Preheat oven to 350. Take the crust out of the fridge and place it in the oven for 11-12 minutes until sides slowly brown. Set it aside to cool.
• Take half of the berries and place them in a food processor. Pulse 3 or 4 times until you have approx. 3/4 cups of puree.
• Add the strawberry puree, tapioca starch, Swerve, water and lemon juice to a medium saucepan.
• Bring it to a boil, stirring continuously. Let boil for 2 minutes. Turn off the heat and mix in the gelatin.

  • 

• Cool the strawberries and bring to room temperature (about 30 minutes)
• Cut the remaining berries in half if they’re large. Add them to the cooled strawberry puree.
• Spoon the berries into the pie shell. Make sure to turn the cut side of the berries down (for a nicer presentation). Rearrange the berries to fill in any holes.
• Refrigerate the pie for 3-4 hours before serving. Garnish with whipped cream if desired.

Notes

• Substitute Lakanto Golden or Sukrin Gold for Swerve Brown. Both are low-carb options. You can also substitute coconut or brown sugar (not low-carb).
• Substitute corn starch or arrowroot starch for tapioca starch.
• You can use regular, unflavored gelatin by Knox instead of grass-fed.
• Substitute Swerve granular with Lakanto classic or any other granular erythritol. Note, plain erythritol isn’t as sweet as Swerve or Lakanto so add more to taste.
• If you don’t have a food processor to puree the strawberries, you can use a potato masher to smash them or simply dice them with a knife.

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