Web1 small pkg. sugar-free gelatin (strawberry or raspberry) 1 pint heavy cream; 1 8oz. pkg. cream cheese, softened; 1/4 cup Splenda; 1 quart strawberries, cleaned and sliced; …
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For the filling, you’ll blend your strawberry puree with the gelatin, whip the heavy cream, then fold the two together and pour into your crust to set. Allow it to chill for about four hours, and you have yourself the perfect summer treat! Even with the crust, this pie is very low carb.
A fabulous easy-to-make, <almost> no-bake, low carb strawberry cream pie full of fresh strawberry flavor! It’s perfect for any gluten-free ketogenic diet. Crust: Prepare the pie crust and cool completely. Can be made a day ahead of assembling the pie.
I went a bit lighter on the strawberries to cut out a few more carbs. Make the sugar free strawberry jelllo according to the package but will only use 2 cups of water instead of 4. Note you can use 2 (0.3 oz) boxes or 1 (0.6 oz) box of sugar free strawberry gelatin. Slice the strawberries very thinly since you are not using many.
Assembly: Pour into the strawberry cream filling into the pie crust. smooth the the edges and smooth the top. Cover with plastic wrap and chill overnight. Top with additional whipped cream and strawberries if you desire and serve. Serves 10 at 5.1g net carbs per person.