This keto mile high strawberry dessert is an amazingly light, creamy, and decadently delicious treat! Enjoy!
When you want an awesome and unique dessert, this keto mile high strawberry dessert is a perfect choice. While discussing food, which I’ve been known to do often😊, my friend told me about her childhood memories of her grandma’s mile high strawberry pie. I was intrigued as I’d never heard of this before. It took a few attempts, with my friend trying each new batch. But when I made this version, I knew it was a keeper because my friend tried it, put her hand over her heart, and simply said, “grandma.”
Let’s talk about strawberries!
When doing a low carb plan, there are many fruits that aren’t allowed because they’re too high in carbs. The great news is that most berries can easily be incorporated into a low carb keto plan. Strawberries are a low-calorie food and they’re also relatively low in carbs. One cup of strawberries contains approximately 7-8 net grams of carbs. Strawberries are delicious eaten raw, just as they are. For my husband, I like to chop up strawberries, then toss them with some keto sugar. After setting for a while, the strawberries release some of their juices and make the most incredible topping for my his low carb ice cream. Strawberries can also be cooked or roasted to make homemade jams, jellies, and sauces. For this dessert, we’re simply hulling and chopping our strawberries before making the strawberry mixture for this dessert.
What other ingredients go into this keto mile high strawberry dessert?
Much of the awesome airiness in this dessert comes from the addition of egg whites. I’ve made this dessert using raw egg whites and using pasteurized refrigerated egg whites from a carton. The consistency of the desserts was similar, but I do prefer the one with raw egg whites. If you’re concerned with using raw eggs, you can absolutely use the kind from a carton. I also experimented with different keto sugars when making this dessert. And while erythritol is my go-to, for this dish, after freezing, the erythritol crystallized and the dessert didn’t have the right consistency. Allulose, however, created the most amazing creamy texture! I used fresh lemon juice for my dessert, but you can use bottled if you’d like. A little salt balances out our flavors perfectly. We then make whipped cream using heavy whipping cream and vanilla which then gets added to our strawberry mixture.
How do I make this keto mile high strawberry dessert?
This is an incredibly easy dessert to make, but there are a few things that are helpful to know about making it. First, after adding the egg whites, strawberries, allulose, lemon juice, and salt to your mixer, you’ll want to beat on high for 20 minutes. Yes, 20 minutes! I place a large mixing bowl and beaters in the freezer at the time I start the mixer. Then after chilling the bowl, you’ll add the heavy whipping cream and vanilla and beat until stiff peaks form. I use an electric handheld mixer to do this. When adding the whipped cream to the strawberry mixture, you’ll stir until they’re just combined. At this point, I transferred my dessert to a rectangular glass dish and froze it overnight. Last, I like to let this dessert set out for 10-15 minutes at room temperature, to let the dessert soften up, before serving.
Need some more keto strawberry recipes? Here you go!
Keto Cheesecake Stuffed Strawberries
Strawberry Almond Butter Keto Cheesecake Smoothie
Helpful Hints:
*If you don’t want to use raw egg whites, you can use pasteurized liquid egg whites. It will change the consistency of the dessert a little, but it still makes a delicious dessert.
*After freezing this dessert, I like to let it set out at room temperature for a few minutes to allow it to soften up before serving.
Main Kitchen Equipment and Utensils:
- Electric mixer
- Measuring cups
- Measuring spoons
Splash of Encouragement:
***Let them praise the name of the LORD, For His name alone is exalted; His glory is above the earth and heaven. Psalm 148:13***
Keto Mile High Strawberry Dessert
This keto mile high strawberry dessert is an amazingly light, creamy, and decadently delicious treat! Enjoy!
Ingredients
- 2 egg whites, at room temperature
- 10 ounces strawberries, hulled and chopped
- 1⅓ cups allulose
- 1 tablespoon lemon juice
- ⅛ teaspoon salt
- 1½ cups heavy whipping cream
- 1 teaspoon vanilla
Instructions
1. In a large mixer, add egg whites, strawberries, allulose, lemon juice, and salt.
2. Beat on high for 20 minutes.
3. Chill a large mixing bowl and beaters for 15-20 minutes before using.
4. Once chilled, add heavy whipping cream and vanilla to bowl. Beat until stiff peaks form.
5. Stir whipped cream into strawberry mixture.
6. Spoon mixture into a freezer safe container and freeze for 6 hours or overnight.
7. Remove from freezer and allow to set 10-15 minutes before serving.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 135Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 40mgSodium: 47mgCarbohydrates: 3.5gNet Carbohydrates: 3gFiber: 0.5gSugar: 2.5gProtein: 2g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
What size container do you recommend?
Hi Tammy, I use a large rectangular plastic container with a cover. You can also use two smaller containers as they sometimes fit easier in the freezer.