Keto- Strawberry Cheesecake Pie

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.
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
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.

Sign Up and Download our FREE Keto Companion Booklet!

Join our mailing list to be the first to know what's happening with Giant Sports!  Get updates, coupons, and special access to new content! Sign up now and download our e-book with tips on how to make your ketogenic diet a success.

Thanks for Subscribing!

Share This