“An easy to make gluten free, low carb strawberry mousse pie that takes little time to prepare. It’s a light and airy no bake icebox pie that sets in the refrigerator.” Low Carb Strawberry Mousse Pie – You must try this recipe.
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- 1 cup almond flour
- 1 1/4 cup finely ground pecans
- 1/3 cup protein isolate (I used zero carb Isopure)
- 3 tablespoons low carb sweetener
- 1/8 teaspoon monk fruit 30% extract
- 1/4 cup butter melted
- 10 grams grass-fed gelatin about 1.5 packet
- 6 tablespoons water divided (3 cold, 3 boiling)
- 3 cups strawberries fresh or frozen
- 1/4 teaspoon monk fruit 30% extract
- 2 1/4 cups heavy cream
- 1 1/2 teaspoons vanilla extract
- Combine all crust ingredients in 9 in deep dish pie pan.
- Stir in butter thoroughly then press evenly on bottom and sides of pan.
- Chill for at least 2 hours.
- In small bowl, sprinkle gelatin over 3 tablespoons cold water to allow gelatin to soften.
- Add 3 tablespoons boiling water and stir until the gelatin is completely dissolved and mixture is clear. Set aside.
- If using frozen strawberries, heat them in pan or microwave until thawed.
- Add stevia and monk fruit to strawberries and puree with blender. Stir in gelatin mixture. Set aside.
- Whip heavy cream with vanilla extract until soft peaks form. Then slowly fold in the pureed strawberry mix. Pour into chilled crust.
- Top with additional sliced strawberries if desired.
- Place in refrigerator and allow to chill until set, about 4 hours.
- Enjoy! 🙂
- The crust requires about 1/3 cup sugar equivalent sweetener and the filling needs about 3/4 cup sugar equivalent such as Swerve or Sukrin.
Per Serving: 360 calories; 31 g fat; 6.8 g carbohydrates; 14.9 g protein.
Recipe by: Kiro, Photo Credit: Catherine C. (flickr)
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