Keto Strawberry Pi — Keto Québec
Tarte aux Fraises et Fondant au Chocolat Noir Keto||Keto Strawberry Pie with Dark Chocolate Fondant - Keto Québec

Keto Strawberry Pie with Dark Chocolate Fondant - Keto Québec

You'll fall off your chair when you eat a slice of this delicious keto pie! 🍓🤎
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Ingredients Crust :
- About 2 lbs. fresh strawberries
- 1 1/2 cups coarsely chopped walnuts
- 2 tbsp. butter
- 3 tbsp of Swerve brown sugar (available here)
- 1 tbsp. 35% cream
- 1 tsp. vanilla extract
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Method :
Preheat oven to 350F. Grease and line a pie pan with parchment paper. Set aside. In a saucepan, heat butter with sugar, dissolve well. Add vanilla and 35% cream. Mix well. Add walnuts last, mix again and add to your pie pan, pressing down evenly. Place in the oven for about 7 minutes. Let cool completely. Cut the strawberries vertically and place them all along the pan and in the center. Save the remaining strawberries for later.
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Ingredients Chocolate Fudge :
- 1 1/2 cups 35% cooking cream or canes of unsweetened coconut milk (available here)
- 2/3 cup of Swerve powder (available here)
- 2 tbsp butter
- 1 tsp. vanilla extract
- 1 1/2 bars of sugar-free dark chocolate (available here)
- 12 cocoa butter pastils (available here)
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Method :
In a saucepan over low heat (small broth) heat the cream, vanilla, powdered sweetener and butter for about 20 minutes. Remove from heat and wait 5 minutes. Stir in the dark chocolate pieces and cocoa butter pellets. Melt and add to your pie crust, directly on top of the strawberries. Refrigerate.
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Ingredients Strawberry Jam :
- remaining strawberries
- 1/2 cup water (for cooking)
- 1 tsp. vanilla extract
- 2 tsp. neutral gelatin powder
- 1/4 cup cold water
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Method :
In a saucepan, cook strawberries, half cup of water and vanilla. Blend in a blender. In a small bowl, dilute neutral gelatin with 1/4 cup cold water. Add to strawberry mixture. Pour the preparation over the chocolate fondant. Place in the refrigerator for 4h to 6h before enjoying! 🤎
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Makes 14 servings.
[About 6g net carbs per serving]
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Credit: Isabelle Beauchamp
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