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Low-Carb Strawberry Jello Cream Pie Recipe

Low-Carb Strawberry Jello Cream Pie

A cool, creamy strawberry pie made with sugar-free gelatin, cream cheese, whipped cream, fresh berries, and a buttery almond-flour crust. Chill it overnight for the cleanest slices.
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Prep Time 25 minutes
Cook Time 8 minutes
Total Time 4 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Almond-Flour Crust
  • 1 1/2 cups Finely ground almond flour
  • 1/4 cup Unsalted butter, melted
  • 2 tablespoons Powdered erythritol or allulose
  • 1/4 teaspoon Salt
Strawberry Cream Filling
  • 1 3-ounce/85-gram package Sugar-free strawberry gelatin
  • 1 cup Boiling water
  • 1/2 cup Cold water
  • 8 ounces Cream cheese, softened
  • 1/3 cup Powdered erythritol, allulose, or another granulated low-carb sweetener
  • 1 teaspoon Vanilla extract
  • 1 cup Heavy whipping cream
  • 1 cup Fresh strawberries, sliced
Optional Topping
  • 1/2 cup Additional whipped cream
  • A few Fresh strawberries, sliced

Method
 

Step-by-Step
  1. Heat the oven to 350°F. Combine the almond flour, melted butter, powdered sweetener, and salt, then press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie plate.
  2. Bake the crust for 8 to 10 minutes, just until lightly golden. Cool it completely before adding the filling; for a fully no-bake version, chill the pressed crust for 30 to 45 minutes instead.
  3. Dissolve the sugar-free strawberry gelatin completely in the boiling water. Stir in the cold water and let the mixture cool until lukewarm but still liquid.
  4. Beat the softened cream cheese, sweetener, and vanilla until smooth. Slowly beat in the cooled gelatin mixture so it blends evenly without forming lumps.
  5. Whip the heavy cream to medium-stiff peaks. Gently fold it into the cream cheese mixture, taking care not to deflate the whipped cream.
  6. Fold in the sliced fresh strawberries. Pat the berries dry first so extra moisture does not interfere with the pie setting.
  7. Pour the strawberry filling into the completely cooled crust and smooth the surface. Refrigerate for at least 4 hours, or overnight for the firmest filling and cleanest slices.
  8. Top the chilled pie with the optional whipped cream and sliced strawberries just before serving. Cut with a sharp knife, wiping the blade between slices for neat portions.

Notes

Use powdered sweetener for the smoothest cream filling, and allow the gelatin mixture to cool before combining it with the cream cheese. Frozen strawberries may be used if thawed and thoroughly drained, but fresh berries are preferred. Carbohydrate amounts vary by gelatin brand, sweetener, crust, and quantity of strawberries.