Keto- Strawberry Cheesecake Pie

CRUST
1/2 c pecans, pepitas, unsweetened coconut flakes & almond flour
1/8 c flax seeds
1/8 c brown Swerve
4 tbs butter (room temperature)
Dash of Pink Salt
*preheat oven to 350
*place pecans, pepitas, coconut and flax in a food processor and process until finely chopped
*add Swerve, almond flour & butter and mix until well combined.
*press into pie pan and bake at 350 for 15min.
 
 
FILLING
1/2 c heavy whipping cream
1 scoop Giant Keto Cheesecake
1 scoop Giant Vanilla Collagen
6 oz cream cheese (room temperature)
 
 
*using a hand mixer combine cream, cheesecake & collagen until stiff peaks form
*slowly add cream cheese and mix until thick and combined
*using the back of a spoon smooth mixture over cooled crust
 
STRAWBERRY LAYER
10 strawberries- sliced
1 pkg of Sugar Free Strawberry Gelatin
3 cups water- separated
 
* layer slices of strawberries over the cheesecake layer
*heat 1c water to boiling- add strawberry gelatin and mix well. Add 2 c cool water and mix.
*carefully pour strawberry gelatin over the sliced strawberries and refrigerate for 2 hours- overnight. ENJOY!!
 
NOTES: You could substitute 1c pecans and 1 c almond flour to simplify this recipe.
You can omit the vanilla collagen- I add it to everything!!
You may not have enough room in your pie pan for all the gelatin. I reserved about 1/2c for a snack.
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