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A few months ago I made strawberry sugar-free gummy bears. As I was simmering the strawberries, it occurred to me that they would make an amazing sugar-free strawberry pie filling! And now that summer is here, it’s the perfect time to finally make that low carb gluten-free strawberry pie recipe idea a reality. I think you’re going to love it!
Before we get to the sugar-free pie filling, let’s talk about the gluten-free pie crust…
Options for Gluten-Free Strawberry Pie Crust
There are a couple of crust options for a gluten-free strawberry pie. Some people use a baking mix, but I prefer to use simpler flours to keep my crust low carb.
This sugar-free strawberry pie recipe is made using a coconut flour pie crust. It’s nut-free (coconuts are not actually nuts!) and has a dairy-free option, too.
If you prefer, you can use an almond flour pie crust instead. I actually slightly prefer that one, but both are delicious! And, each has only 5 ingredients, making it super simple to whip up.
Speaking of 5 ingredients, that’s all you need for the healthy strawberry pie filling, too…
Ingredients for Healthy Sugar-Free Strawberry Pie
You probably know that strawberries hold a ton of water. So, unless you’re making a no bake pie using fresh strawberries, any version that requires a cooked sugar-free strawberry pie filling needs something to thicken it.
Most strawberry pie recipes use a starch to thicken, like cornstarch or tapioca. Neither is low carb friendly. Others use store bought jello, which is either filled with sugar or artificial sweeteners. No, thanks!
Fortunately, there’s a better way. Instead of processed jello, this strawberry gelatin pie uses my favorite grass-fed beef gelatin from Vital Proteins. It gives you all the benefits of collagen that come with it, without sugar or processed stuff.
Check out our simple ingredient list for sugar-free strawberry pie filling:
- Strawberries
- Powdered sweetener – you can use any kind you like, so check my low carb sweetener guide for options!
- Grass-fed beef gelatin
- Water
- Lemon juice
How To Make Strawberry Pie Filling with Frozen Strawberries (or Fresh!)
It’s summer right now, so I made my gluten-free strawberry pie with fresh strawberries. But, I’ll tell you how to make strawberry pie filling with frozen strawberries, too. You can decide what you want to use.
To save time, you can make the sugar-free pie filling in parallel while your crust is baking.
Start by combining the sweetener and strawberries in a large saucepan, and turn the stove to medium heat. You can use fresh or frozen strawberries here. The process is actually the same!
If you are using fresh, you can slice them in half first or just remove the green parts and put them in whole. It’s up to you what size strawberry pieces you want in your healthy strawberry pie.
Making the sugar-free strawberry pie filling is a lot like making a strawberry sauce. The strawberries will be dry at first, but will start to release water as they heat up. Eventually they will start to simmer.
Continue simmering the gluten-free strawberry pie filling until the berries are soft. The time will vary depending on if you used fresh or frozen strawberries, as well as other factors like their size and stove temperature.
Meanwhile, whisk the gelatin with some water and lemon juice in a small bowl. Work quickly, because the gelatin powder will start to set once it mixes with the liquid. Let it sit for a couple minutes to thicken.
Important tip – check the thickness of the gelatin mixture! You can see what it needs to look like in the video below. It should be thick, but not solid. If it solidifies like jello, you may need to add a bit more water.
When the berries have softened, you’ll notice quite a bit of liquid in the pan. Whisk in the gelatin mixture while heating, until it dissolves. If you’re having trouble dissolving it, you can turn up the heat a bit.
That’s it! You’ve made the strawberry gelatin pie filling. It won’t be very thick yet, because that happens later.
Finishing Touches for Low Carb Strawberry Pie
Now comes the hard part – waiting! The filling and crust need to cool separately for about 20 minutes, so that they are not piping hot. If you don’t wait, the filling will absorb into the crust.
Once both are warm and not hot, you can pour the sugar-free strawberry pie filling into the crust. And then – sigh – more waiting.
Let the strawberry gelatin pie cool to room temperature on the counter, then refrigerate for at least several hours to set. The easiest way is to stick it in the fridge overnight, and by morning you can be sure that it’s set.
Otherwise, you can check on it in a few hours. It’s ready when the filling is firm, like a set gelatin.
How To Serve and Store Strawberry Gelatin Pie
My favorite way to serve gluten-free strawberry pie is with whipped cream on top and more fresh strawberries. But, it’s up to you!
If you’re dairy-free or paleo, you can omit the whipped cream or try whipped coconut cream instead. And if you don’t have fresh strawberries, feel free to either skip them or even substitute some other berries.
What about making sugar-free strawberry pie ahead of time? Or storing leftovers? Whether you’ve cut it open or not, the answer is the same.
Always keep the sugar-free pie in the fridge, and don’t freeze it. Like most strawberry pie recipes, it will last a few days refrigerated.
More Low Carb Pie Recipes
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Gluten-free Sugar-free Strawberry Pie Recipe with Gelatin
Make this easy gluten-free strawberry pie recipe with fresh or frozen strawberries. Just 5 ingredients, plus coconut flour crust! Sugar-free strawberry pie is low carb, keto, and has a paleo option.
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Click on the times in the instructions below to start a kitchen timer while you cook.
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Meanwhile, in a large saucepan over medium heat, simmer the strawberries with powdered erythritol for about 15 minutes, until strawberries are soft. Stir occasionally.
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While strawberries simmer, whisk together the gelatin, water, and lemon juice in a small bowl. Let sit for a couple minutes to thicken.
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Whisk the gelatin mixture into the strawberries. Simmer for a couple minutes, stirring/whisking until the gelatin dissolves.
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Let the strawberry filling and pie crust cool separately for 20 minutes.
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Pour the strawberry filling into the baked pie crust. Cool on the counter, then refrigerate overnight to set. Garnish with whipped cream and fresh strawberries to serve.
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Recipe Notes
Serving size: 1 slice, or 1/12 of entire recipe
Video Showing How To Make Strawberry Pie:
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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33 Comments
Bethany
So good! I used berries from the farmers’ market, subbed a scant cup of honey for the sugar and cut back on the water just a bit. Amazing! Thank you for this great summer dessert!
Judy
Hi Maya, there wasn’t a reply button on your suggestion about trying xanthan gum, so I’m replying here.
My husband was “encouraging “ me to use the Costco strawberries up before I got your reply. I ended up using half frozen (defrosted), and half fresh. I didn’t know what to do with the liquid from the frozen, and so used it.
I used 2 tsp xanthan gum to some of the liquid. I had to really sprinkle and then mix the strawberry liquid so it would not clump. Then I added it to the rest of the mixture.
I had LOTS of liquid leftovers, which I used on Chaffles. The pie was very loose but tasty. Very well worth trying again.
So I will give your higher xanthan gum suggestion a try. But I would like to know—if I use frozen strawberries, do I use the liquid when the berries are defrosted?
Thank you so very much, Maya! A big note of thanks to you for your recipes with limited ingredients. I love to bake but have back pain. Dragging out many ingredients from my pantry, doing cleanup, and putting everything back is NOT a good idea. I am so grateful that you have most recipes with 10 ingredients or less
Wholesome Yum M
Hi Judy, I’m glad you were able to try the pie, even if all the strawberries weren’t fresh. If you decide to use frozen again for this recipe I would suggest leaving the liquid out. Best wishes!
Melanie
Hi Maya, I just made this recipe last night using frozen strawberries and omitted the water (I only added lemon juice to the gelatin) – should I have omitted the lemon juice as well? I let the filling cool on the stove for over half an hour before putting it in the crust and there was no way the whole thing would fit, leaving quite a bit leftover. I made good use of the leftover so no worries about that, but this morning I do see after being refrigerated overnight that it is not as gelatinous as your photo.
I still have many frozen strawberries leftover and would like to try again, so any tips would be appreciated! (I could not find any notes in the post regarding modifications if using frozen vs. Fresh.)
Wholesome Yum M
Hi Melanie, The lemon juice enhances the flavor of the strawberry, I don’t recommend leaving that out. Since you had more strawberry filling than what would fill the pie shell, it sounds like you may have needed more gelatin to set it properly.
Judy
Hi Maya, this looks fabulous! I want to make this as a surprise for my hubby and the woman who brings our food. Hubby adores strawberry pie.
We keep kosher, so can’t use the gelatin. I saw another person make this comment, and she asked if she could use agar agar. You said yes. So I had our friend buy it for us.
Could I use agar agar in this recipe? Any suggestions as to how much? I’ve never used it before.
In addition, I will watch some videos on agar agar.
Thank you so much for all your wonderful recipes. I just made a cherry tomato and goat cheese tart with your almond flour crust and it was fabulous
Wholesome Yum M
Hi Judy, I believe the ratio for agar agar powder to gelatin is 1:1, but I recommend doing a bit of research on this before proceeding because it may vary by brand, or if you have an agar agar brick that will change the amount needed as well. Best wishes!
Judy
Well, would you be able to advise on xanthan gum? Maybe that would be easier? You have a lot more experience with that.
Wholesome Yum M
Hi Judy, What recipe are you asking about? This strawberry pie doesn’t contain any xanthan gum.
Judy
Hi Maya, Sorry if I was unclear. Instead of using the gelatin, can I use xanathan gum to thicken this strawberry pie? If so, how much?
I bought the strawberries. I’m looking forward to making it.
Wholesome Yum M
Hi Judy, I have not tested this, but I think it will work to a degree. The filling may still be a bit gummy and not as “set” as it would be if you used gelatin. I would try it with 1 to 1 1/2 tablespoons of xanthan gum. Please come back and let us know how it turns out!
Angela
Can you possibly do the gelatin mixture and add fresh strawberries without cooking them? Or maybe make a cooked gelatin and then add the strawberries? I don’t care for soft strawberries.
Wholesome Yum M
Hi Angela, I have not tested this recipe without cooking the strawberries down first, so I can’t guarantee how it will turn out. Would you consider cooking down half the amount of strawberries and then stirring in the other chopped fresh half after step 4? I think this pie really will taste best if the gelatin can pick up some of that strawberry flavor during the cooking process.
Angela
Thanks for the suggestion.
Beth Gross
Recipes containing powdered erythritol seem to have a weird aftertaste to me. It’s hard to describe but it’s almost like a mild burning sensation. Do I just have abnormal taste buds, or have others encountered this? Are there other sweeteners you could recommend that may not create such a strong aftertaste? Thanks in advance!
Wholesome Yum
Hi Beth, some people have better luck with allulose. Check out my sweetener guide for more ideas on what you can use instead.
Betty
Can’t wait to make this!!
Debbie Alaska
That looks so good. Thanks for the video!
Maya | Wholesome Yum
You’re welcome, Debbie! Hope you like it!
samantha steven
What an outstanding website! Brilliant resource for healthy gluten-free recipes. Added you to my favourites. Thanks so much!
Maya | Wholesome Yum
I am so happy you liked the pie, Samantha! Thanks for stopping by!
Tania De La Torre
Do I have to use the grass fed vital protein gelatin or can I substitute with unflavor gelatin. If it can be changed to the unflavor gelatin how much I need?
Maya | Wholesome Yum
Hi Tania, You can use unflavored gelatin, and though I’d guess the same amount, I haven’t tried to vouch for the results. I prefer the benefits of Vital Proteins grass-fed gelatin.
Leila
I am so excited I love your site and I want to say thanks for all your beautiful yummy keto recipes. My question is, could I use almond flour instead of coconut?
Maya | Wholesome Yum
Thank you so much, Leila! If you want to use almond flour, use this almond flour pie crust recipe instead.
Pamela
Hi Maya! I’m very curious on how do you keep the gelatin action using it in hot recipes – like the low carb crepes for instance, and this one. đŸ™‚
Maya | Wholesome Yum
Hi Pamela, It depends on the recipe, but mainly the gelatin sets as it cools. It also acts as a binder in a batter, like crepes.
Jennifer
Having trouble finding bread and cake substitutes in low carb. Have made this crust twice and enjoyed. This early summer I froze at least 20 lbs fresh strawberries. First pie recipe I have seen that can use frozen strawberries. Is very tasty. I struggle finding right sweetner combination, but will keep trying until I get it right for us. Thank you. Great recipe.
Maya | Wholesome Yum
Thank you so much, Jennifer! I like the flexibility to use fresh or frozen berries, too. Sweetener is definitely a personal choice so you can taste the filling and adjust to your liking.
Michelle Smith
Think I’ll add some rhubarb as well.
Maya | Wholesome Yum
Let me know how that turns out!
Joel
This recipe looks great, would I be able to sub half the strawberries for rhubarb? My Grandmother used to make me fresh strawberry rhubarb pie with strawberries and rhubarb on our property. I noticed this morning that my rhubarb is getting pretty huge and my strawberries are a decent sized, then I saw your email with this recipe and thought ‘Grandmother must be giving me a sign!’.
Maya | Wholesome Yum
Hi Joel, Yes, I think you can. The only thing is the resulting liquid might change, so you might need to add some water and tweak the sweetener as well. Check the video to see how liquid the result should be. I haven’t tried that yet, so let me know how it turns out!