KETO EASY STRAWBERRY PIE RECIPE

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Recipe adapted from:  EASY STRAWBERRY PIE

Ingredients

For the Crust:

1 cup chopped pecans

2 tbsp butter, melted

1 tsp Monkfruit Classic

For the Pie Filling:

8 oz Philadelphia Cream Cheese, softened

1 1/2 cup heavy whipping cream

1 cup strawberries, chopped

2/3 cup Monkfruit Powdered

1 tsp vanilla extract

Instructions
First, For the Crust:
Preheat oven to 350 degrees. Crush pecans finely.

Second, Add butter and Monkfruit Classic to crushed pecans and mix thoroughly. I added the ingredients to my mini processor and pulsed until all of the ingredients were combined.

Third, Grease a pie pan then add crust mixture.

Fourth, Grease the back of a spoon and use it to carefully smooth the pecan mixture in the bottom of the pie pan and up the sides.

Fifth, Bake for 10 minutes and allow to cool.


For the Filling:
First, In a large bowl, beat the heavy whipping cream until it forms stiff peaks.

Second, In a separate bowl, add one cup chopped strawberries, softened cream cheese, Monkfruit Powdered, and vanilla then beat on medium speed until the mixture is smooth and the strawberries begin to break down turning the filling pink.

Third, Add the heavy whipping cream to the strawberry mixture and beat again until smooth.

Fourth, Pour filling mixture into pecan crust and freeze for 1 to 2 hours before serving so that it sets up. (You may store pie in fridge and pop in the freezer for about an hour or two before serving.)

Notes
The sugar alcohols in Swerve are not calculated in nutritional information. Nutritional information is only an estimate based on ingredients used in my kitchen. It is always best to calculate your own macros.