Low Carb No Bake Strawberry Cream Pie
Servings 12 people
Crust (First Layer)
- 1 cup sunflower seeds raw, unsalted
- 1 cup coconut shredded unsweetened
- ¼ teaspoon salt
- ¼ cup butter softened
Place all crust ingredients into a food processor and pulse until they are the consistency of fine crumbs. Grease a 10-inch springform pan. Spread crust ingredients onto the bottom of the pan.
Place the water into a small saucepan and sprinkle the gelatin over it. Heat on low, stirring constantly until the gelatin completely dissolves. Allow to cool.
Place all the remaining filling ingredients, except heavy cream, into the food processor and process until smooth. Remove and place this filling mixture into a stand mixer and add heavy cream. Combine, on high, until mixture is whipped. Slowly blend in the cooled gelatin for another minute. Spread this mixture onto the crust. Lay sliced strawberries over the filling.
For the topping, pour the heavy cream into a stand mixer with Vanilla Crème Sweet Drops and blend until whipped. Taste and adjust Sweet Drops as needed. Smooth this over the strawberries. Refrigerate for 2 – 3 hours or overnight.
Serving: 1slice | Calories: 368kcal | Carbohydrates: 7g | Protein: 5g | Fat: 36g | Saturated Fat: 19g | Cholesterol: 98mg | Sodium: 165mg | Potassium: 202mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1105IU | Vitamin C: 17.7mg | Calcium: 66mg | Iron: 0.9mg