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.
Extra tablespoon of cocoa in the crust. No regrets.
I'm going four next time.
Does cold butter actually matter for this crust or is it just a suggestion? I kept wondering that until my first batch came out flat and oily in the center. Good pie, but not the clean wedges I was hoping to bring to my sister's on Sunday. Round two I froze the cubes for ten minutes, pressed the dough while my hands were still cold, and the sides actually held up. Way better slices.
If you're making this for a group, give the filling a full four hours in the fridge, not two. I pulled mine at the two-hour mark for a dinner party and the slices were too soft to cut cleanly. Flavor was fine, but they kind of fell apart on the plate. One guest asked if it was supposed to be deconstructed. The chocolate crust held together perfectly, which was the part I was most nervous about going in.
Two hours is fine when it's just me eating from the pan, but four is the call when you need actual clean slices. The 'deconstructed' comment is going in my notes.
Was nervous about the gelatin so I doubled it. Sliced clean.
Nothing wrong with going heavier. I go that route when I know it's sitting out for a while.
Kids got to the chocolate crust before it even set.
Mine didn't make it past cooling the first time. The cocoa makes it smell too much like brownies.
Wasn't sold on chocolate crust with strawberry at first. Figured the cocoa would overpower the fruit. It doesn't. They actually work together, which I wouldn't have guessed. Cream filling set better than any gelatin pie I've made, and I'm usually terrible at that part. Four stars because my strawberry layering is a mess and slices are falling apart, but the flavor's good.
My grandmother made strawberry cream pie every Fourth of July, store-bought crust and Cool Whip, and I stopped thinking about it when I went keto. This brought it back, that sour cream tang in the filling especially. Nothing like what she made but somehow even better. I wish I could put a slice in front of her. Knocking off a star because the cream layer needed more sweetener for my taste, had to fix it on my second batch, but it's a one-line adjustment and it's pretty close.
Glad that landed! Filling is intentionally on the lower-sweet side since the crust already carries a lot. Allulose is easier to dial in here than erythritol if that's what you used. Plus no cooling aftertaste in cold desserts.
Third time making this since strawberries came back in season and I finally got the filling to hold. Bumped the gelatin up a little because mine kept sliding when I tried to slice it. The chocolate crust is what keeps me coming back.
Warm kitchen will do it. Mine needs a little extra past May too. That crust took me six tries to nail the cocoa balance.
Made a double batch Sunday and I'm still thinking about how clean the slices cut on day three. Gelatin sets firm enough to portion ahead without weeping, but push the fresh strawberries to right before serving if you're going past two days. Peak strawberry season is not the time to only make one.
Double batch, no question. Filling keeps four days no problem. Strawberries on at the last minute past day two or they start weeping.
Third time making this and I finally tried macerating the strawberries in a little powdered sweetener before layering them on top. The juice seeps into the cream filling just slightly and it's a completely different experience. Already planning a fourth.
That juice bleeding into the gelatin layer is something I hadn't thought to do here. Trying it next batch.
The gelatin holds up through day four, which I didn't expect from something this fresh. I've started making the crust Sunday and freezing it unbaked, then baking and filling Thursday night so the strawberries are still bright for the weekend. It's actually a little better after the first 24 hours. Make it way more often now.
Freezing the crust unbaked, I hadn't thought to do that. Trying it before the season's over. The 24-hour rest is real, the filling does settle and tighten up.
The chocolate crust is honestly the best part. Cocoa rounds out the almond flour in a way that makes it taste more intentional than most keto crusts. My one note: the gelatin set firmer than I expected. It sliced cleanly, which wasn't the problem, but the texture was closer to panna cotta than cream filling. I've since pulled back on the gelatin a bit and let it set overnight instead of rushing it, and that fixed it.
Overnight is worth it if you have the time. I say 2 hours in the recipe but mine always comes out better closer to 4-5. The texture settles.
Made this four times now. Third time I switched to frozen strawberries (thawed and patted really dry) because my fresh ones were looking sad, and the topping held together better than any previous batch. Something about the moisture being already released so it doesn't bleed into the cream filling later. The chocolate crust was the part I wasn't sure about going in, figured the cocoa would make everything taste like a brownie, but it works with the sour cream filling in a way that's hard to explain. Gelatin is not something to eyeball though. Learned that on batch two. Some sweeteners leave a cooling aftertaste in the filling, not a recipe problem, but worth knowing if you're picky about that.
Pre-released moisture is the real thing there. Fresh do the same, just later once they're cut and sitting on the filling. So off-season, that's actually a smart workaround. And gelatin, I still measure twice on that one.
I've made at least four other keto strawberry pies and every single one had that same bland almond flour base that just tastes like nothing. The cocoa in this crust completely changes the whole experience. Between the chocolate bottom and the cold cream filling, it's like eating a Neapolitan in pie form (I finally get what she means by that). This is the version I'm sticking with going into strawberry season.
Yeah, that's exactly what the cocoa is for. Plain almond flour base always felt flat.
First time working with gelatin and it set up cleaner than I expected, though I'd probably add a little more sweetener to the filling next time.
Next time bump the allulose by a tablespoon. Erythritol gets that cooling thing in a chilled filling, allulose stays clean.