Serves: 6 Cooking time: 2 1/2 hours Ingredients Crust: 1 1⁄2 cups almond flour 1⁄3 cup butter or coconut oil, softened 2 tbsp monk fruit or erythritol sweetener 1⁄4 tsp salt Filling: 1 lb fresh strawberries, sliced 1⁄3 cup water 1⁄4 cup monk fruit or erythritol sweetener 2 tbsp arrowroot or xanthan gum 1 tsp lemon juice Instructions Preheat oven to 350°F. For the crust, stir together almond flour, butter, sweetener and salt until a dough forms. Press dough evenly into a 9-inch pie plate. Prick all over with a fork. Bake for 12–15 minutes until lightly golden. Allow to cool completely. For the filling, place 1 cup of the sliced strawberries in a saucepan with the water, sweetener and thickener. Bring to a simmer and cook for 5 minutes, stirring frequently, until thickened. Remove from heat and stir in lemon juice and remaining sliced strawberries. Pour filling into pre-baked pie crust and refrigerate for at least 2 hours before slicing.
