- Maria Fernanda López
Cookie Dough Strawberry Pies (Keto, Gluten Free)
There are a lot of incredible and delicious things in life. Life is sweet, messy and colorful, everyone has a different way to see things, to taste things and this is also the beauty of being unique. This is life and this is also cooking!
We all have our different touches, we all have something to add to a recipe. Extra cinnamon? clove? Everyone has their own uniqueness. And this recipe, oh man! Definitely hitting all type of spots here!
So, I have been obsessed with ricotta cheese, it has been my staple on so many of my recipes now and still going hard with this one! But in this recipe we are taking advantage of the seasonal goodies. A BERRY delicious that's loaded with phytonutrients, strawberries!
Besides that slices strawberries, some chocolate. Yeah, chocolate is always great! But it's a tricky one. I prefer dark chocolate and chocolate that is made with better ingredients. No vegetable oils (inflammatory) and refined sugars (also inflammatory). My picks are dark chocolate, and low carb chocolates. Some brands that I enjoy and recommend are Evolved Chocolate, Choc Zero, Pili Hunters and Lakanto. But there are plenty our there!
Always read the ingredients and make sure you are getting real food from it! Otherwise, why paying for... zombie food?
Anyways, this recipe is made with whole, simple and clean ingredients. In a delicious mixture for a recipe for any of these lifestyles:
- Gluten free
- Whole foods
- Low carb
And let me be honest with you. A recipe being gluten free or low carb doesn't mean that it's free from all the deliciousness. This is such a scrumptious recipe that you won't even tell that it's better for your body, no inflammatory ingredients here!
Although I think it's very important to remember that everybody is different! If you are sensitive to lactose then try making the switch to almond based ricotta cheese! It taste basically the same, trust me!
And if you are still using coconut sugar as a "healthier" alternative, or brown sugar because it's less processed that reined sugar make the switch to Granulated Monk Fruit! It's a natural based sugar commonly found in China and Thailand but it doesn't have an insulin action, it barely has calories and it taste great, no silly after taste!
The brand that I usually stick with it's Lakanto, and I have a discount code to make it even more convenient, use PURELYHL for a discount on any of Lakanto's products!
And for the topping, besides frozen strawberries I used some of this Evolve Chocolate, but wait for it... this chocolate is also Paleo and Vegan! The cool thing is that it's also filled with almond butter, what?! So freaking delicious and basically makes this recipe extra special and unique.
Every bite is a bite of cheesecake heaven.
Nutrition Tip! Now that strawberries are on season, they are also pretty cheap. What I like to do is to buy a few canisters, wash them, slice them and then freeze them in a bag! This was they keep their nutrients and they don't go bad.
I would recommend you to keep in the freezer so, did anyone said dessert meal prep!? I did! And I'm always in to have something GOOD on stock!
The base of this recipe is also vegan so this recipe can be easily turned into a vegan recipe, just use vegan ricotta cheese and BAM! And for this recipe you'll only be needing some of these kitchen essentials:
- 1 mixing bowl
- 1 measuring cup
- Your bake oven
- 1 mixing spoon
- 1 8x8 baking dish
- Parchment or waxed paper
Easy, and basically fail proof! The steps are very simple and nothing complicated, perfect to make as a fun activity with your non-skilled baking friend! So, are you ready to make some of these bars!
Try more recipes here
- Greek Yogurt Fig Crumble Pie
- The Easiest Low Carb Chocolate Donuts
Cookie Dough Strawberry Pies
By María Fernanda López
2/3 cup of coconut flour
1 tsp of cream of tartar (optional)
1 tsp of baking powder
1/2 tsp of cinnamon
1/2 cup of almond butter
2 tbsp of granulated monk fruit (PURELYHL for discount)
2 cups (500g) of ricotta cheese
1 cup of frozen strawberries
1 low carb chocolate bar (I used Evolve Almond Butter)
1/3 cup of granulated monk fruit
1/4 cup of Lakanto caramel keto syrup
Preheat the oven at 350F.
Mix the ingredients of the bottom layer in a bowl.
Press the dough into an 8x8 baking dish.
Bake for 24 minutes, prepare the ricotta layer in the meantime.
Mix the ricotta cheese, monk fruit and caramel.
Once the base is cooked and cooled add the ricotta topping.
Add sliced strawberries and crumbled chocolate bar on top.
Cut into 9 and ENJOY!
Nutritional Information (per serving 227 kcal)
Net Carbs: 7.1g
This post contains affilate links.
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