Home / Products / Recipes /  Deserts & Marmalade  / GLUTEN-FREE STRAWBERRY COCONUT FROZEN PIE (KETO)


(8 servings)


  • 7 oz almond flour
  • 3 oz butter
  • 2 tbsp erythritol
  • ½ tsp vanilla extract


  • 4 tbsp soft butter
  • 8 oz cream cheese
  • 1/3 cup erythritol
  • 1 cup cream
  • 1 tsp pure coconut extract
  • 2 cups strawberries
  • 1 cup grated coconut
  • Salt


  1. Put all the ingredients for the crust together, integrating well, and refrigerate for at least 30 minutes.
  2. Cover a springform pan with plastic wrap up to the edges and put in the preheated oven at 360°F for 20 minutes. Set aside.
  3. In a big bowl, beat the butter and cream cheese until soft.
  4. Add 1/3 cup powdered sweetener and beat until combined.
  5. Add a cup of heavy cream, coconut extract and a pinch of salt, then use a wire whisk to whisk at full speed until the cream is firm.
  6. Incorporate 1/2 cup grated coconut to the mixture.
  7. On the base of the mold, put thin strawberry slices over the dough. Then pour the coconut filling and smooth out with a spatula. Refrigerate for 1 hour.
    8. In a small pan, scatter the remaining ½ cup of grated coconut and toast over medium-low heat, stirring frequently, until brown (4-5 minutes). Immediately transfer to a plate to cool off.
  8. Scatter toasted coconut over the pie and decorate with strawberries.