Delicious Low Carb Keto Strawberry Ice Box Pie

Keto No-Bake Strawberry Cream Pie

This easy Strawberry Pie recipe is so simple to make with easy to find ingredients.


The simplicity really allows the strawberries to shine all on their own making it the best way to enjoy any and all of your fresh strawberries.


It’s strawberry season here in the Pacific Northwest and I’m excited. I must have eaten a pound of strawberries a day when I was pregnant with my son.



This fluffy strawberry pie is a no-bake recipe that is an all time most requested favorite from southern living magazine, that I have made low carb friendly.


It’s perfect for a very sweet and light dessert. It just melts in your mouth! It’s like a strawberry milkshake in a crust.


Speaking of crust. This is a riff on a graham cracker crust made keto. Toasted almond flour makes a wonderful alternative!


The hardest part of this recipe is waiting for it to set up in the fridge. As it is considered an “icebox” pie it needs to be refrigerated at least 8 hours or overnight.



In this section we try and highlight other recipes that might interest you.  This week we decided to highlight another extremely popular and easy to make recipe:





Keto Strawberry Cream Mug Cake

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Keto Quick Start Guide

Here is a companion blog post to get the best results from our Keto Quick Start Guide


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Keto No-Bake Strawberry Cream Pie

This fluffy strawberry pie is a no-bake recipe inspired by Southern Living magazine's most requested dessert recipe.
Course Dessert, diabetic friendly dessert, easy keto dessert, easy keto no bake desserts, easy low carb dessert, keto desserts, low carb dessert, low carb no bake desserts
Cuisine American
Keyword 4th of July, almond flour recipe, easy keto desserts, easy low carb desserts, easy no bake keto treats, low carb no bake desserts, strawberries, strawberry
Prep Time 15 minutes
Cook Time 0 minutes
chilling time 8 hours
Servings 10
Calories 412kcal


Keto Graham Cracker Crust:

Strawberry Cream Filling:


Keto Graham Cracker Crust:

  • Lightly toast the almond flour in a dry skillet or pan over medium heat until golden and fragrant.
  • Transfer to a small bowl, and add remaining ingredients. Press into a pie or baking dish. Refrigerate while preparing pie filling.

Strawberry cream filling:

  • Add sweetener to chopped berries to macerate.
  • Using a hand mixer, beat heavy cream until stiff peaks form.
  • In a separate bowl, beat cream cheese, sweetener, extract, and lemon zest.
  • Add the strawberries and their juices until just combined.
  • Fold in beaten whipped cream with a spatula. Dollop into prepared crust.
  • Cover and refrigerate 8 hours or overnight. Garnish pie with additional whipped cream and strawberries if desired.



Total carbs: 6g
Fiber: 3g
Net carbs: 3g
serves 10


Serving: 1piece | Calories: 412kcal | Carbohydrates: 6g | Protein: 7g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 88mg | Sodium: 212mg | Potassium: 82mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1116IU | Vitamin C: 6mg | Calcium: 100mg | Iron: 1mg


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