Keto Raspberry Marshmallow Cream Pie
Published July 13, 2026
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This Keto Raspberry Marshmallow Cream Pie is one of those desserts that looks impressive but couldn't be easier to make. The light and fluffy no-bake filling is made with just five simple ingredients—including sugar-free marshmallows, and creates a creamy raspberry pie that no one will believe is low carb.
I love a dessert that’s simple to make but still feels like something special, and this Keto Raspberry Marshmallow Cream Pie checks every box. The filling comes together with just five ingredients, and the secret is sugar-free marshmallows. I know that might sound unexpected, but trust me…they melt into the milk to create an incredibly smooth, fluffy filling that sets up beautifully in the refrigerator.
One of my favorite things about this recipe is that the only baking required is the almond flour crust. Once that’s done, the rest of the pie comes together in just a few easy steps.
I’ve served this pie to family members who had no idea it was low carb, and it disappears every time. In fact, my teenager couldn’t even tell it was made with sugar-free ingredients. That’s always my goal when I develop recipes…to create food that tastes just as good as the traditional version so everyone at the table can enjoy it.
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Pie Crust Ingredients
1 ¼ cup almond flour -
3 tablespoons coconut flour
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1 tablespoon sugar free brown sweetener
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1/2 teaspoon baking powder
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1/2 teaspoon xanthan gum
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1/4 teaspoon salt
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4 tablespoons unsalted butter, chilled & cubed
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1/2 teaspoon vanilla extract
Cream Filling Ingredients
-
10 oz package frozen raspberries, thawed
-
1 cup heavy cream
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1/4 cup powdered sugar-free sweetener
-
35 large sugar-free marshmallow
-
1/2 cup milk of choice
Step by Step Instructions
Step by Step Instructions
Preheat oven & prepare pie plate
Preheat oven to 350 degrees F and spray the inside of an 8” pie plate with cooking oil.
Make crust
In a food processor, add almond flour, coconut flour, brown sugar sweetener, baking powder, xanthan gum and salt. Pulse a few times to combine. Add cubed butter and vanilla. Pulse until coarse crumbles form.
- 1 ¼ cup almond flour
- 3 tablespoons coconut flour
- 1 tablespoon brown sugar substitute sweetener
- 1/2 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, chilled & cubed
- 1/2 teaspoon vanilla extract
Bake the crust
Press the crust into the pie plate. Make sure you press up the sides too and form an even layer. Bake for 9 minutes. Remove from oven and set aside to cool.
Strain the raspberries
Pour raspberries into a fine mesh strainer. Using a paper towel, press on the raspberries to get excess moisture and liquid to push through the strainer. Keep the strained raspberries and discard the liquid.
- 10 oz frozen raspberries, thawed
Make whipped cream
In a medium bowl, pour in heavy cream. Using an electric mixer on medium speed, beat the cream until it starts to thicken a bit. Then add powdered sugar-free sweetener. Increase the speed to high and beat until stiff peaks form. Set aside.
- 1 cup heavy cream
- 1/4 cup powdered sugar-free sweetener
Melt marshmallows
To a large glass microwave-safe bowl, add marshmallows and milk. Microwave for 1-2 minutes intervals, stirring in between until the marshmallows are melted and mixture is smooth.
- 35 large sugar-free marshmallows
- 1/2 cup milk of choice
Combine ingredients
Stir in strained raspberries until combined. Add half of the whipped cream and fold in until combined. Carefully fold in remaining in order to retain the fluffiness of the mixture.
Pour into crust and refrigerate
Scoop mixture onto crust, smooth out the top and refrigerate for 2 hours or overnight.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use fresh raspberries instead of frozen?
Yes! Fresh raspberries work just as well. If you're using fresh berries, you can skip the thawing step, but I still recommend gently pressing them through a fine mesh strainer to remove excess juice. This helps the filling set properly without becoming too soft.
Can I use a different fruit?
Absolutely. This recipe is very versatile. Try strawberries, blackberries, blueberries, or even a combination of mixed berries. Just be sure to strain out any excess liquid before folding the fruit into the filling.
What sugar-free marshmallows do you recommend?
I use ChocZero sugar-free marshmallows because they melt smoothly and have a classic marshmallow flavor. They contain just 1 gram of carb per 6 marshmallows, making them a great option for keto and low-carb desserts. But there are other brands out there. Look them up on Amazon.
Can I make this pie ahead of time?
Yes! This is actually a great make-ahead dessert. Prepare the pie the day before serving and let it chill overnight. The filling firms up nicely, and the flavors become even better after several hours in the refrigerator.
