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One thing I thought I could never have on the keto diet was good old strawberry pie.
Everything about it seemed to be the opposite of what is considered keto-friendly:
Strawberries: only in moderation
Flour and sugar: a disaster for anyone on keto (or anyone in general).
So the case seemed pretty hopeless.
But this wouldn’t be hungry for inspiration if we wouldn’t at least try it.
And I did try it – 3 times.
It took quite a while and a few adjustments to make it taste as close to my moms’ classic strawberry pie but boy was it worth it. (And I didn’t have a problem with eating pie for several days in a row).
The result is a fresh, simple and super delicious strawberry pie that’s absolutely perfect for a summer barbecue or any other special occasion.
Delicious biscuit cake base meets fresh strawberries – is there a more heavenly combination?
Oh, and it’s absolutely keto-friendly – one slice has only 4.5g net carbs!
Find out how to make it below!
KETO STRAWBERRY PIE WITH SPONGE CAKE BASE INGREDIENTS:
This section is where I share a few tips and suggestions regarding the ingredients you’ll need for this recipe. ☺️
(You can find the exact amounts needed on the recipe card that’s embedded below this section!)
The finer the almond flour, the better.
I recommend looking specifically for almond flour, not almond meal as that usually has a very crumbly texture.
Why do I love Erythritol so much?
In my opinion, Erythritol is the best keto-friendly sweetener.
– it doesn’t spike your blood sugar,
– it’s completely safe and
– has a very fresh & natural sweet taste.
Because of its natural origin and natural production process (fermentation), I also consider erythritol to be paleo-friendly.
You can use other keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.
Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
Keep that ratio in mind when using a 1:1 sugar replacement.
or another fat suitable for baking, to grease the tart pan.
Clear glaze is usually made with some kind of starch and I do realize that’s not ideal for the ketogenic diet.
There is a way to use gelatin instead of store-bought or self-made clear glaze but it, in my opinion, it does require a lot more effort.
Because we are only going to add about 10g (or 1 tbsp) of the starch, I think it is still very suitable for the ketogenic diet.
The added carbs from the starch aren’t noticeable in the end, as they are only adding less than 0.2g net carb per slice.
BUT: If you would like to use gelatin instead, I can totally understand that: here is a link that shows how to do that.
If you can’t find clear glaze in a store near you, you can also use 1 tbsp of potato starch.
Alternatively, you can also skip the glaze entirely, even though I don’t recommend that.
powdered erythritol works best in this scenario, but you can also use granulated erythritol if nesseccary.
KETO STRAWBERRY PIE WITH SPONGE CAKE BASE RECIPE CARD:
You can now have your cake and eat it too while on the ketogenic diet with this super easy keto strawberry pie that has only 4.5g net carbs per slice!
Preheat your oven to 180°C/350°F.
Add the eggs, vanilla extract, and the granulated erythritol into a large bowl and beat with a hand mixer for approx. 3-4 minutes until the mixture is pale and foamy.
Fold in the dry ingredients (almond flour, baking powder and a pinch of salt) until everything is well combined.
Grease your 9" tart pan with butter and fill the dough into the tart pan.
Bake for approx. 20 min in the preheated oven.
Let the keto sponge cake base cool down completely.
Cut the strawberries in half.
Place them onto the sponge cake base until the whole pie is filled.
Prepare the fruit tart glaze/clear glaze according to its’ packaging and pour it over the strawberries.
Alternatively: You can also make your own clear glaze by using 1 tbsp of potato starch instead of one packet of clear glaze.
The instructions are similar.
Mix 1 tbsp of potato starch and 2 tbsp of powdered erythritol in a small pot.
Add 1 cup of water and bring to a boil - let boil for approx. 30-60 seconds.
Pour quickly over the strawberries.
Chill the pie in your fridge for at least 1 hour before enjoying it.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
Serving Size 1 slice
Servings 8
- Amount Per Serving
- Calories 83
- % Daily Value *
- Total Fat 3g5%
- Total Carbohydrate 7.4g3%
- Dietary Fiber 2.9g12%
- Protein 7.8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat your oven to 180°C/350°F.
Add the eggs, vanilla extract, and the granulated erythritol into a large bowl and beat with a hand mixer for approx. 3-4 minutes until the mixture is pale and foamy.
Fold in the dry ingredients (almond flour, baking powder and a pinch of salt) until everything is well combined.
Grease your 9" tart pan with butter and fill the dough into the tart pan.
Bake for approx. 20 min in the preheated oven.
Let the keto sponge cake base cool down completely.
Cut the strawberries in half.
Place them onto the sponge cake base until the whole pie is filled.
Prepare the fruit tart glaze/clear glaze according to its’ packaging and pour it over the strawberries.
Alternatively: You can also make your own clear glaze by using 1 tbsp of potato starch instead of one packet of clear glaze.
The instructions are similar.
Mix 1 tbsp of potato starch and 2 tbsp of powdered erythritol in a small pot.
Add 1 cup of water and bring to a boil - let boil for approx. 30-60 seconds.
Pour quickly over the strawberries.
Chill the pie in your fridge for at least 1 hour before enjoying it.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
Q: How do you include Erythritol in your calculations?
A: The short answer is: I don’t, and I can tell you why.
Erythritol is a sugar alcohol which your body can’t digest.
If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).
It passes through our system basically “untouched”.
Because of this, you can subtract the carbs from erythritol completely, which is what I always do.
REFRESHING KETO SUMMER TREATS:
Check out these posts too:
Keto Vanilla Milkshake Keto Chocolate Ice Cream Keto Hazelnut Ice Cream Keto Peanut Butter Ice Cream Keto Blueberry Mousse Keto Peanut Butter Milkshake Keto Butter Pecan Ice Cream
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I’m Uliana, the creator of hungryforinspiration.com.
The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
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on top of the cake i added a layer of cream cheese/whipped cream, /bit of erythrinol
then the strawberries and glaze Yummy
Sounds great 🙂