Shortbread Crust:

1 1/2 cups (168 g) almond flour

1/4 cup (45.5 g) powdered Swerve Sweetener

1/4 tsp salt

1/4 cup (57 g) butter, melted

Strawberry Cream Filling:

1 1/2 cups (216 g) chopped fresh strawberries

1/4 cup (59 ml) water

2 1/2 tsp (10 g) grassfed gelatin

1 cup (237 ml) heavy whipping cream

1/2 cup (91 g) powdered Swerve Sweetener

3/4 tsp vanilla extract

For Serving:

Additional whipped cream (optional)

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Prepare the crust:
- Preheat oven to 350°F (175°C).
- Mix almond flour, powdered sweetener, and salt.
- Stir in melted butter until mixture resembles wet sand.
- Press evenly into 9-inch pie pan, bake 10-12 minutes until golden. Cool completely.
Make the strawberry gelatin:
- Simmer strawberries and water in a small saucepan.
- Sprinkle gelatin over and whisk until dissolved. Cool slightly.
Prepare cream filling:
- Whip heavy cream, powdered sweetener, and vanilla until soft peaks form.
- Fold in cooled strawberry gelatin mixture until smooth.
Assemble the pie:
- Pour filling into crust, smooth top.
- Refrigerate at least 4 hours until set.
Serve:
- Garnish with whipped cream and fresh strawberries if desired.

Substitute erythritol or monk fruit sweetener as preferred.

Agar agar may replace gelatin for vegetarian option (texture varies).

Use fresh strawberries for best texture; frozen can be thawed and drained.

Bake crust ahead and store airtight up to 2 days.

Increase gelatin for firmer filling but avoid rubbery texture.