Keto Frozen Strawberry Lemonade Pie Recipe

When the warm weather rolls in, no-bake and frozen treats are the order of the day—and this low-carb pie fits the bill perfectly. The filling is made semifreddo style, with eggs and extra yolks to keep the texture soft, even in the freezer. Enjoy a taste of summer with this perfectly keto marriage of eggs and berries!

To make the crust

1. In a medium bowl, whisk together almond flour, sugar or sweetener, and salt. Stir in melted butter until the mixture begins to clump together. If you would like to add a toasted flavor to your pie crust, see the note below.
2. Turn out almond flour mixture into a 9-inch pie pan and press firmly into the bottom and up the sides. Place the pie pan in the freezer while you make the filling.

To make the filling

1. In a blender or food processor, combine strawberries, sugar or sweetener, lemon extract, and lemon juice. Puree until smooth.
2. In a heatproof bowl set over a pan of barely simmering water, combine the egg yolks and egg. Whisk constantly until thickened, 7 to 10 minutes. Mixture should reach at least 160F on a thermometer.
3. Remove eggs from heat and whisk in the strawberry mixture. Let cool to room temperature.
4. In a large bowl, beat the whipping cream until it holds stiff peaks. Carefully fold in the egg and strawberry mixture and lemon zest until no streaks remain.
5. Spread filling in chilled crust and freeze until firm, at least 6 hours. To serve, cut slices with a hot knife.

Farm Team Tips

To add a toasted flavor to your pie crust, toast your almond flour ahead of time in a large nonstick pan over medium-low heat, stirring occasionally until fragrant and golden.