This keto strawberry pie is a light and delicious dessert treat. Serve by itself or add keto ice cream or whipped cream.
Use a 9 inch pie plate for this recipe.
Add almond flour, salt and swerve to a bowl and mix to combine.
Add the cold butter and and mix until crumbly using a fork or pastry cutter. Some little lumps butter will still be visible and that is a good thing!
Add the egg and vanilla and mix.
Form dough into a ball and place in refrigerator for at least an hour.
Preheat convection oven to 325 degrees or 350 degrees for conventional.
Roll out dough between parchment paper, lumps of butter will still be visible. Keto pie crust is more fragile than traditional crust, so be sure to work quickly.
Place dough into a 9 inch pie plate. Flute edges if desired or use fork to make indentions of the edge of the crust.
Poke holes in the crust.
Bake crust for 15 to 20 minutes or until edges are golden.
Allow crust to cool for about 15 minutes.
Slice strawberries lengthwise.
Boil 3/4 cup water in a saucepan large enough to hold 4 cups of strawberries. There will be 1 1/2 cups of strawberries left out of this mixture for topping the pie.
Remove 1/4 cup of hot water from the pan and whisk in 2 teaspoons of xanthan gum until dissolved.
Add strawberries, xanthan gum mixture and swerve back to the saucepan.
Stir mixture constantly over medium heat until combined and add the remaining 1/2 cup of water.
Continue stirring until liquid is reduced and mixture is thickened, about 7-10 minutes.
Remove from heat and allow mixture to cool.
Once the crust and strawberry mixture have come to room temperature, add the filling to the crust and smooth.
Arrange the remaining fresh strawberries on the top of the pie to create a design.
Chill pie in the refrigerator for about an hour or until filling is set.
Serve with whipped cream if desired.