Add water to small pot (I use a metal 1/2 cup measuring cup). Sprinkle gelatin over its surface, and allow it to absorb ("bloom") for about 1 minute. Stir with a fork or small/tiny whisk. Turn on heat beneath pot, and stir water continually for 1 to 2 minutes, until steamy, mostly clear and a little foamy, showing that the gelatin has dissolved into the water. Remove from heat, and allow to partially cool during next step.
With electric beaters, mix cream cheese, 1/4 cup powdered sweetener (or Paleo granulated sweetener) and vanilla extract in a large bowl until smooth. Add and briefly beat 3/4 cup mashed strawberries into cream cheese mixture. Stir in (and scrape sides and bottom with spatula) 1/4 cup diced strawberries.
Beat heavy cream in a (separate) metal bowl until soft (almost stiff) peaks form. Add final 1/2 cup powdered sweetener (or liquid for Primal) until fully incorporated. With beaters going, add slightly cooled gelatin water. The whipped cream may wilt a little at first. Keep beating another 30 seconds or so until whipped cream stiffens again.
Fold *only half of the whipped cream* into cream cheese mixture, until evenly mixed.
Spoon strawberry mixture into prepared (and fully cooled Shortbread Crust). Top with remaining half of whipped cream, gently spreading it out almost to the edges. Chill at least 3 hours before serving.
Decorate the top of the pie with one large fanned out strawberry on the top of the pie (for Keto), or decorate the whole surface of the pie with more strawberries if low carb diet allows, or for Primal and Gluten-free.
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Process photos of Keto Strawberry Cream Pie
The following nutritional data is for just the filling of the pie. Total net carbs for the pie are 6 grams for a big piece or 4.5 grams for 1/8th of the pie.