Keto Strawberry Pie
Published July 10, 2025 • Updated March 13, 2026
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I built this to taste like Neapolitan ice cream in pie form: a crunchy chocolate almond flour crust, a silky cream filling set with gelatin, and fresh strawberries piled on top. Only the crust goes in the oven, making it my go-to keto dessert when berries hit peak season.
I wanted a pie that tasted like Neapolitan ice cream but stayed keto, and after testing a few different crust and filling combinations, this is what I landed on. The chocolate crust is made with almond flour, coconut flour, and cocoa powder, and the xanthan gum is what makes it actually hold together when you slice it. Most low-carb pie crusts crumble the second you cut in, but the xanthan binds the almond and coconut flour blend the same way gluten would, so it stays intact on the plate. Once baked and cooled, it has that satisfying graham cracker crunch that contrasts with the creamy filling on top. If you like the chocolate base here, my keto chocolate cream pie is another favorite.
The filling is where I spent the most time testing. I tried cream cheese first, but it made everything too dense (almost like a cheesecake). Sour cream is what gives it that light, sliceable texture somewhere between panna cotta and mousse. Combined with gelatin, heavy cream, and a bit of sweetener, it sets up firm enough to slice cleanly but still melts on your tongue. The slight tanginess from the sour cream keeps the sweetness in check, which is something one of my readers noticed on his own: the filling “stays creamy” without going rubbery. If you enjoy creamy set fillings, my keto coconut cream pie uses a similar technique with tropical flavors.
The strawberries go on right before serving. I toss them with a little sweetener and let them sit for about 10 minutes so they release their juices. That natural syrup pools over the filling and turns every bite into chocolate, cream, and strawberry all at once. It’s the combination I keep coming back to every summer when berries are at their peak.
What I like most is that only the crust goes in the oven. The filling and topping are completely no-bake, which means I’m not heating up the kitchen on a 90-degree day. I prep the crust and filling up to two days ahead, stash everything in the fridge, then pile on the berries right before I bring it to the table. It looks like something from a bakery, and it disappears every time I make it for a cookout. For a full dessert spread, I’ll set it alongside my keto peanut butter pie and let people pick.
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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 + Recipes →Frequently Asked Questions
Can I make this pie dairy-free?
I haven't perfected a fully dairy-free version yet, but I've tested a few swaps. For the filling, full-fat coconut cream works in place of the heavy cream and sour cream. The texture is a little different (slightly more coconut-forward and less tangy), but it sets up well with the gelatin. For the crust, coconut oil works instead of butter. I use the same amount, chilled and cubed.
What sweetener works best in this recipe?
I've made this with erythritol, monk fruit blends, and allulose, and my preference is allulose for the filling because it doesn't crystallize when cold. Erythritol can develop a slight cooling effect in chilled desserts, which some people notice and some don't. For the crust, any granular sweetener works fine since it bakes out. If you're new to keto baking, a monk fruit and erythritol blend is a safe starting point.
How do I know when the gelatin filling is fully set?
I check by gently pressing the center of the filling with my fingertip after about 2 hours. When it's set, the surface feels firm and springs back slightly without leaving an indent. If it still feels wobbly or my finger sinks in, I give it another hour. I've found that a full overnight chill gives the best texture for clean slices.
Can I make mini individual pies with this recipe?
I've done this in a standard muffin tin and it works well. I press about a tablespoon of crust mixture into each cup, bake for 7-8 minutes (a bit less than the full pie), and let them cool before spooning in the filling. I get about 10-12 minis from one batch. They're great for parties since everyone gets their own portion. My mini keto lemon tarts use a similar approach if you want to see the technique.
Can I use agar agar instead of gelatin?
I've tested this and agar agar powder works as a plant-based swap. I use about 3/4 teaspoon (roughly half the gelatin amount) and skip the blooming step. Instead, I add the agar powder directly to the cream mixture in the saucepan and simmer it for at least 2 minutes to activate it. The set is slightly firmer than gelatin, but it slices just as clean.
Can I use frozen strawberries?
I wouldn't for the topping. Frozen strawberries release a lot of liquid as they thaw and turn the top layer watery, which ruins the presentation and makes the filling soggy underneath. Fresh berries are worth it here for both texture and looks. If frozen is all you have, thaw them completely and drain off the juice before using, but the texture won't be the same.
Will this crust work in a tart pan or springform pan?
I've made it in both and I prefer the springform for serving since the sides release cleanly. I press the crust evenly across the bottom and up the sides, and I watch the bake time since thinner crusts set faster. My springform version took about 7-8 minutes instead of the full 9-10. A tart pan with a removable bottom works great too.
The chocolate crust alone makes this worth the effort, that cocoa-almond combination is genuinely a little addictive. One thing I'd flag for anyone making this in a warmer kitchen: the gelatin filling took closer to 4 hours to fully set for me, not the 2 hours I expected. I sliced it too early the first time and it was looser than I wanted. Refrigerated it overnight on the second try and it was exactly right, so if you have the time, give it the extra hours.
The 2 hours assumes a cold fridge in a cool kitchen. Mine takes closer to 3 in summer. The press test is more reliable than the clock - center should spring back, no dent.
Never worked with gelatin before, so I was holding my breath on that step, but the cream filling set up fine. The chocolate crust surprised me though. Way denser than expected, almost like a brownie base. Not what I had in mind but it works with the cream layer. Quick question: do the fresh strawberries hold up if you assemble it the night before, or does everything get watery by morning?
I'd hold off on the strawberries until morning. Even fresh ones bleed enough overnight to pool on the filling. The crust and cream layer are completely fine to assemble the night before though - that's actually how I usually do it.
Strawberry pie was genuinely the thing I mourned most when I went keto two years ago. Not cake, not bread, just this specific dessert from a diner near where I grew up that I'd get every spring. I finally made this last weekend and sat there after the first slice kind of quiet about it. The chocolate crust with that silky cream filling and the fresh strawberries piled on top, it hit the same spot the original used to in a way I wasn't expecting. My only note is that mine was a little loose on the first cut, so I'd let it chill a full extra hour beyond what the recipe says. But the flavor was completely there. Really grateful this exists.
That quiet moment is exactly what I wanted this one to do. And that extra hour is legit - gelatin's finicky, especially with a thick filling.
Replaced about a third of the sour cream with cream cheese and the filling set noticeably firmer, sliced much cleaner than my first batch. The tang is still there, just richer. Worth trying if clean slices matter to you.
Yeah, cream cheese tightens it right up. I'd go that same ratio if it needs to hold for a few hours out of the fridge.
I've never worked with gelatin before and I'm a little nervous. How do you know when it's properly bloomed before mixing it into the cream? I'd hate to put all that work into the crust and have the filling not set.
Bloomed gelatin looks swollen and matte on the surface, no white powder floating. Give it the full 5 minutes. Tilt the bowl and it should shift as one piece, not slosh around like liquid. That's when it's ready.
I've tried probably six different keto strawberry pie recipes and every single one uses a plain almond flour crust that tastes like nothing. The cocoa powder base here is freaking ridiculous against the cream filling. Done with every other version.
Plain almond flour crust just sits there. The cocoa actually competes with the filling.
I've made probably four different keto strawberry pies this past year and most have the same problem: the crust is just a bland base, nothing special. This one's different. The chocolate crust actually pulls its weight. The cocoa with the almond flour gives it a slightly bitter edge that cuts through the sweetness in a way plain almond flour never does. I was skeptical of the gelatin filling since I've had a few turn out rubbery, but this one stays creamy, and the sour cream adds just enough tang to keep it from being one-note. Only note: the filling was a bit sweeter than I wanted, so I'll dial it back next time. Still the best version I've landed on. Strawberries are finally starting to look decent at the store, so I'll probably be making this a lot.
The sweetener matters a lot for that filling. Allulose won't crystallize when it's cold, so I use that one, but even then you can pull back a tablespoon or two. The crust bitterness only compensates so much.
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.