Gluten free, low carb fresh raspberry cream pie

A perfect, guilt-free treat for the holiday season, this raspberry cream pie uses gluten-free, low-carb flaky crust and is light and refreshing. Put together a healthy, no sugar added dessert ahead of time.Treat yourself and your loved ones to a luscious dessert featuring a delightful raspberry sauce and bursts of fresh berries! Top with a generous amount of fresh raspberries for a joyous celebration.

Serving size: 8

  • Coconut flour, 3/4 Cup
  • Butter, cold, 1/2 Cup
  • Low-carb granular sweetener, 3 Tablespoon
  • Sea salt, 1/4 teaspoon
  • Eggs, 2 large, room temperature
  • Vanilla extract, 1/2 teaspoon
  • Zest from one lemon
  • Fresh raspberries, 2 cups
  • Low-carb granular sweetener, 1 Cup
  • Arrowroot slurry (2 Tablespoon of arrowroot flour mixed with 1 Tablespoon of water)
  • Cream cheese, full fat block, 8 oz, room temperature
  • Low-carb powdered sweetener, 3/4 Cup (divided)
  • Vanilla extract, 1 teaspoon
  • Heavy cream, 1 Cup

Fresh raspberries, 1 Cup

1.Preheat the oven to 177˚C (350˚F). Mix all ingredients for a pie crust in a food processor and pulse until crumbly dough forms. Spread it into a 9 inch baking pan and poke a few small holes. Bake for 15 minutes until the edges turn light brown. Set aside.

2.Prepare the raspberry filling by warming 2 Cups of raspberries in a saucepan over medium heat. Add sweetener and cook for a few minutes stirring occasionally. Bring to a boil and stir in arrowroot slurry. Cook for a couple more minutes as the sauce thickens and simmers. Remove from heat and set aside until it cools completely.

3.Use a hand mixer, beat cream cheese, half of the powdered sweetener, and vanilla in a large bowl until well combined. In a separate bowl, whip heavy cream and the remaining sweetener into stiff peaks. Fold the whipped cream into the cream cheese mixture slowly.

4.Spread the creamy filling into the cooled crust. Pour the raspberry filling evenly. Sprinkle 1 Cup of fresh raspberries on top for decoration. Cover the pie with a plastic wrap and refrigerate for at least 4 hours or preferably overnight to set.

5.Take out the pie from the refrigerator when you are ready to serve.