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.)
