Challenge Approved
Serves: 6
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
Directions:
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.