A simple, creamy keto frozen strawberry cheesecake pie you can make with few ingredients and no baking for the filling.
introduction
This keto frozen strawberry cheesecake pie is cold, creamy, and low in carbs. The crust is chocolate almond flour. The filling is cream cheese, heavy cream, and real strawberry puree. You freeze it until firm. It is easy to make and tastes like dessert without sugar.
why make this recipe
- It is low carb and fits a keto plan.
- You make it fast and with simple steps.
- It needs little hands-on time and you can keep it frozen.
- Fresh strawberry flavor feels like a summer treat.
how to make Keto Frozen Strawberry Cheesecake Pie
Ingredients :
2 cups almond flour, 1/4 cup unsweetened cocoa powder, 1/2 cup butter, melted, 1/4 cup erythritol or other sweetener, 2 cups cream cheese, softened, 1 cup heavy cream, 1 cup strawberries, pureed, 1 teaspoon vanilla extract, 1/4 cup powdered erythritol, Pinch of salt
Directions :
- Preheat the oven to 350°F (175°C). In a bowl, mix almond flour, cocoa powder, melted butter, and erythritol until combined. Press into the bottom of a pie pan and bake for 10 minutes. Let cool.
- In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the heavy cream, strawberry puree, vanilla extract, powdered erythritol, and salt. Mix until well combined.
- Pour the cheesecake filling into the cooled crust and smooth the top.
- Freeze for at least 4 hours or until firm.
- Allow to sit at room temperature for a few minutes before slicing and serve garnished with fresh strawberries if desired.
how to serve Keto Frozen Strawberry Cheesecake Pie
Slice while the pie is firm. Let each slice sit 5–10 minutes at room temperature so it softens a bit before you eat it. Serve with a few fresh strawberries or a sprinkle of powdered erythritol on top.
how to store Keto Frozen Strawberry Cheesecake Pie
Keep the pie in the freezer in an airtight container or wrapped well with plastic wrap. It will keep for 2–3 weeks for best texture. Thaw in the fridge before serving or at room temperature for a few minutes.
tips to make Keto Frozen Strawberry Cheesecake Pie
- Use room temperature cream cheese for a smooth filling.
- Blend the strawberries well so no chunks remain.
- Taste and adjust sweetener before freezing.
- Press crust firmly so it holds when sliced.
- If you want a firmer slice, freeze longer.
variation (if any)
- Use raspberries or a mix of berries instead of strawberries.
- Add a few drops of almond extract for a different flavor.
- Make a no-bake crust by chilling the crust in the fridge instead of baking.
- Use stevia or monk fruit sweetener in place of erythritol if you prefer.
FAQs
Q: Can I use frozen strawberries for the puree?
A: Yes. Thaw them first, drain extra water, then puree.
Q: Is this truly keto?
A: Yes, with almond flour and erythritol it stays low in carbs. Check labels to match your carb goal.
Q: Can I make it ahead?
A: Yes. Freeze the whole pie and take it out when you want to serve.
Q: Can I use a different crust?
A: Yes. You can use a nut mix or coconut flour crust, but adjust the fat so it binds.
Q: How long should it sit before slicing?
A: Let it sit 5–10 minutes at room temperature for easier slicing.
Conclusion
For a similar frozen keto dessert idea, see this recipe for an Easy Low Carb Keto Frozen Strawberry Cheesecake Pie. For another low-carb strawberry pie version, check Keto Friendly Easy Strawberry Pie Recipe – Kasey Trenum.