Ingredients

The following ingredients have 9 Servings
  • 1 cup fine almond flour
  • 1 tbsp erythritol granular sweetener
  • ¼ cup butter (softened)
  • 1 package natural sugar-free strawberry gelatin
  • 4 ounces cream cheese
  • ¾ cup heavy cream
  • ½ tbsp Swerve granular sweetener
  • ½ cup sour cream
  • 1 tbsp Swerve granular sweetener
  • 1 tsp vanilla extract
  • 1 ½ cup hulled sliced strawberries

Instruction

  • Preheat oven to 350 F (176 C) and grease an 8x8 inch baking pan.
  • In a medium mixing bowl combine all the pie crust ingredients and mash together with a fork. Press dough with hands into the prepared pan and bake for 12 to 15 minutes.
  • Remove from oven and cool. Refrigerate pie crust for 20 minutes.
  • In a stand mixer and using an electric hand mixer combine all the strawberry cream filling ingredients. Mix on medium until smooth. Set aside. Rinse, hull and slice strawberries and set aside.
  • In a medium mixing bowl combine: sour cream, 1 tbsp sweetener, and ⅛ tsp vanilla extract, stir until blended. Set aside.
  • Gently spread strawberry cream filling over the pie crust layer. Spread sour cream mixture over strawberry cream layer.
  • Arrange sliced berries on top of sour cream layer and refrigerate for 20 minutes or more.
  • Slice into squares and serve.