Keto Strawberry Pie
Published July 10, 2025 • Updated February 3, 2026
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This strawberry pie has a creamy, jello-like filling layered over a crunchy low-carb chocolate crust and topped with fresh strawberries - like a slice of Neapolitan, but without the sugar. It's easy to make, refreshingly light, and perfect when strawberries are in season.
Although the crust does require a quick bake, the creamy filling and juicy topping are completely no-bake, making it the ideal dessert for hot summer days when you want something cool, light, and easy. The base is a chocolate graham cracker-style crust made low-carb and gluten-free with a mix of almond flour, coconut flour, cocoa powder, and a few pantry staples. Once baked and cooled, it becomes the perfect crunchy contrast to the silky smooth filling that goes on top. The texture is like hybrid of my keto cheesecake and strawberry jello whip.
The filling is where the magic happens. It’s a creamy, jello-like layer made with gelatin, sour cream, and a few other simple ingredients that come together to create a texture that’s light but sliceable – almost like a mousse-meets-panna cotta situation. It’s sweet, slightly tangy, and incredibly refreshing. And you don’t even need to turn the oven back on once the crust is done. Just chill the pie until it’s set and top it with strawberries right before serving.
Speaking of strawberries, this pie is best when you can get your hands on ripe, fragrant berries that actually smell like candy. Their natural sweetness really shines here, and a simple slice-and-toss with a bit of sweetener is all you have to do. Raspberries or blackberries work too, but the strawberry and chocolate combo is tough to beat.
Whether you’re hosting a summer get-together, need a pretty dessert to bring to a BBQ, or just want something cool to stash in the fridge for a few days, this pie checks all the boxes. It looks fancy, tastes like Neapolitan ice cream in pie form, and keeps things keto without sacrificing flavor or texture.
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Keto Chocolate Pie Crust Ingredients
1 ¼ cup almond flour -
1/4 cup brown sugar substitute
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3 tablespoons coconut flour
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3 tablespoons unsweetened cocoa powder
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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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5 tablespoons unsalted butter, cubed & chilled
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1 teaspoon vanilla extract
Cream Filling Ingredients
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3 tablespoons cold water
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1 ½ teaspoons unflavored gelatin
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16 oz sour cream
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1 teaspoon vanilla extract
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1/2 cup heavy cream
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1/4 cup sugar-free sweetener
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1/4 teaspoon salt
Strawberry Topping Ingredients
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1.5 lbs strawberries, halved or quartered if larger
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2 tablespoons sugar-free sweetener
Step by Step Instructions
Step by Step Instructions
Make chocolate keto pie crust
Preheat the oven to 350°F. Add almond flour, brown sugar-free sweetener, coconut flour, cocoa powder, baking powder, xanthan gum and salt to a food processor and pulse until combined. Add butter and vanilla and continue to pulse until coarse crumbles form.
- 1 ¼ cup almond flour
- 1/4 cup sugar-free brown sweetener
- 3 tablespoons coconut flour
- 3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter, cubed & chilled
- 1 teaspoon vanilla extract
Bake the pie crust
Press crust into the bottom and along the sides of a 8-9” pie plate and bake at 350°F for 9-10 minutes. Remove from the oven and set aside to cool.
Bloom the gelatin
While crust is cooling, prepare the filling. Add 3 tablespoons cold water to a medium bowl and sprinkle the gelatin on top. Let it sit for about 5 minutes to bloom.
- 3 tablespoons cold water
- 1 ½ teaspoons unflavored gelatin
Combine sour cream and vanilla
In a large bowl, whisk together the sour cream and vanilla until smooth.
- 16 oz sour cream
- 1 teaspoon vanilla extract
Make cream mixture
In a small saucepan, heat the cream, sweetener, and salt over medium heat until it starts to simmer. Whisk in the softened gelatin and continue to cook until it’s fully dissolved. Remove from the heat, then pour this cream mixture into the sour cream mixture and whisk until combined.
- 1/2 cup heavy cream
- 1/4 cup sugar-free sweetener
- 1/4 teaspoon salt
Pour in the filling
Pour the filling into the cooled crust and refrigerate for 2-3 hours, until it’s set, or overnight.
Strawberry topping
For the topping, mix the strawberries and sweetener in a large bowl and let sit for 10 minutes for the strawberries to get juicy. Then pile the strawberries and the juices on top of the pie just before serving.
- 1.5 lbs strawberries, halved or quartered if larger
- 2 tablespoons sugar-free sweetener
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 (Free) →Frequently Asked Questions
Can I make the crust without a food processor?
Absolutely. Use two forks or a pastry cutter to cut the chilled butter into the dry ingredients until the mixture forms coarse crumbs.
Will this crust work in a tart pan or springform pan instead of a pie plate?
This crust works great in a tart pan or springform pan. Press it evenly across the bottom and up the sides, and watch it while baking since thinner crusts bake a little faster.
Can I use Greek yogurt or cream cheese instead of sour cream?
Greek yogurt works in place of sour cream for a slightly tangier flavor and lighter texture. Cream cheese creates a much thicker, denser filling, so soften it well and blend thoroughly to keep things smooth.
Can I use frozen strawberries?
Frozen strawberries aren't ideal since they release a lot of liquid as they thaw and make the topping watery. Fresh are best for texture and presentation. If you only have frozen, thaw them completely and drain off the excess juice before using.
What can I use as a replacement for the gelatin?
Agar agar powder is a great plant-based alternative to gelatin and will still give you that firm, sliceable filling. Use about half the amount of agar powder as you would gelatin (so around ¾ teaspoon in this recipe), and be sure to simmer it in the cream mixture for at least a couple of minutes to activate it - no blooming needed. Other options like pectin or carrageenan don't work as well for this type of creamy filling, so agar is your best bet.