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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