Keto Raspberry Marshmallow Cream Pie

Step by Step Instructions

1. 1

   Preheat oven to 350 degrees F and spray the inside of an 8” pie plate with cooking oil. 

2. 2

   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.

   For this step

   • 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
3. 3

   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.

4. 4

   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.

   For this step

   • 10 oz frozen raspberries, thawed
5. 5

   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.

   For this step

   • 1 cup heavy cream
   • 1/4 cup powdered sugar-free sweetener
6. 6

   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.

   For this step

   • 35 large sugar-free marshmallows
   • 1/2 cup milk of choice
7. 7

   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.

8. 8

   Scoop mixture onto crust, smooth out the top and refrigerate for 2 hours or overnight.