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This strawberry recipe is from a great website call Northern Nester. The author/blogger has many wonderful low-carb recipes, as well as diy projects.

Prep Time:  15 minutes

Cook Time: 15 minutes

Total Time: 5 hours


  • CRUST:
  • 4 Tbsp butter
  • 1-1/4 cup almond flour
  • 1-1/2 sweetener  (**see below)

  • 1 cup whipping cream
  • 1 cup sour cream
  • 1/4 cup sweetener (**see below)
  • 1 lb fresh strawberries
  • 2 Tbsp gelatin
  • 1/4 cup water

  • naturally sweetened whipped cream
  • fresh strawberries


  1. Preheat oven to 350 F. Melt butter and sweetener together. Remove from heat and stir in almond flour. Press into an 8x8 or 9x9 baking dish. Bake for 12-15 minutes or until golden. Cool.
  2. For the filling, warm whipping cream, sour cream, and sweetener over medium-low heat until sweetener is dissolved. Do not boil. In the meantime, mash strawberries through a fine sieve. You can mash the berries first, then strain them through the sieve, too. You should end up with approx. 1-1/2 cups of strawberry "juice" and 2-3 Tbsp of pulp. Discard the pulp and add the remaining juice to the cream mixture.
  3. Soften gelatin in water in a separate bowl for 5 minutes. Scrape gelatin mixture into cream and stir until completely dissolved. Pour filling over crust and refrigerate for at least 4 hours or overnight.
  4. Optional: garnish with naturally sweetened whipped cream and berries.

‚Äč**To make sweetener: combine 3/4 cup erythritol, 3/4 cup xylitol, 1/2 tsp. powdered stevia - ingredients available at health food stores