This recipe is refreshing enough that it's perfect for a hot summer's day. The strawberries were sour and tart this time of year for us, so it gives a little extra bite. I have to admit I tasted each layer on its own and doubted this dessert, but once combined and set in the refrigerator, it was a star together! Even the kids approved of this one!!!
INGREDIENTS:
Pie Crust:
1 cup almond flour
1 tbsp erythritol granular sweetener
0.25 cup butter, softened
Strawberry Cream Filling
1 package sugar-free strawberry gelatin powder
4 oz cream cheese
0.75 cup heavy cream
0.5 tbsp erythritol granular sweetener
Topping:
0.5 cup sour cream
1 tbsp erythritol granular sweetener
1/8 tsp vanilla extract
1.5 cup hulled, sliced strawberries
DIRECTIONS:
1. Preheat oven to 350 degrees and grease an 8 x 8 inch baking pan.
2. In medium mixing bowl, combine the pie crust ingredients and was together with a fork. Press dough with your hands into the prepared pan and bake for 15min until slightly golden brown.
3. Remove from oven and let cool completely. Refrigerate the pie crust for at least 20 minutes.
4. With a hand mixer, combine the strawberry cream filling ingredients. Mix on medium speed until smooth.
5. In a small bowl, combine sour cream, sweetener, and vanilla extract.
6. Once crust is cooled, gently spread strawberry cream filling over the pie crust. Spread the sour cream layer on top of the strawberry cream layer. Arrange sliced strawberries as desired on top.
7. Place back in refrigerator for at least 20 minutes.
8. When ready to serve, remove the baking pan from the refrigerator and slice into squares.
This recipe makes 9 servings.
MACRO INFO:
270 Calories, 25g Fat, 4g Net Carbs, 4.5g Protein
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