Keto with Kimberly

Makes 8 servings. One serving: 280 calories, 4 grams of net carbs, 6 grams of protein, and 26 grams of fat.

Keto Almond Flour Pie Crust

Ingredients:

1 1/2 cups of almond flour

1/4 cup Swerve Confectioners or Granular Sweetener

1/4 tsp. of salt

1/4 cup of melted butter

Directions:

Preheat the oven to 325F. Use cooking spray or parchment paper to line a glass pie pan.

In a medium mixing bowl, mix or whisk the almond flour, sweetener, and salt together then stir in the melted butter until the mixture becomes a dough. It will look like crumbles.

Press the dough evenly into the bottom of the pie plate, then prick all over with a fork before baking. Bake the pie crust for about 20 minutes, until the edges start to brown.

Set the crust aside to cool while you make the pie filling.

Ingredients for the Strawberry Cream Pie Filling:

8 oz. of softened cream cheese

1 1/2 cups of heavy whipping cream

1/2 heaping cup of Confectioner’s Swerve

1 cup of chopped strawberries

1/2 tsp. of Pure Vanilla Extract or Jordan’s Naturally Sweetened Vanilla Bean Skinny Syrup (I have a Jordan’s Skinny Mixes affiliate link you can use and a coupon code for you: https://bit.ly/3GmHDTP and code for discount: KIMGASURAS08)

Directions for the Filling:

In a large mixing bowl, beat the heavy whipping cream with a hand mixer until it forms stiff peaks.

In a different bowl, put the mixer on medium speed to blend the cream cheese, powdered Swerve, diced strawberries, and vanilla until the mixture is smooth. You can then combine the two bowls and beat all of the ingredients with a mixer until everything is fully combined.

Pour the strawberry mixture into the cooled pie crust then place in the fridge for at least an hour until it firms up.

Top with keto whipped topping (Click here for keto whipped topping recipe) and a few strawberries then cut into eight servings for you and your family! Enjoy!