Since 2018, I have been experimenting with converting recipes to sugar-free, substituting Monk* sweetener for sugar. I also have been trying to use fewer wheat products for no reason but to be able to find alternatives. So, this recipe is gluten-free, but it does use nuts.

Update: I’ve been getting away from sweeteners that contain Erythritol. Instead, I’ve experimented with Date/Coconut sugars or Honey and Maple Syrup. I find these taste so much better and I don’t have the aftertaste that I get from Stevia or Monk sweeteners.

Oma's Strawberry Pie

Oma’s Strawberry Pie

Gluten-Free, Sugar-Free recipe that replaces the sugary glaze most of us know.
5 from 1 vote
Course Dessert
Cuisine American


  • 6* cups Fresh Strawberries Wash and Drain (reserve 1 cup for sauce)


  • 1/2 cup Monk Sweetener
  • 3 Tbsp Corn Starch
  • 1 cup Reserved Strawberries* mashed add to water to make 1 1/2 c
  • Water
  • 1/4 tsp red food coloring I use natural (optional)
  • 1 tsp vanilla

Pie Crust

  • 1 1/2 c almond flour
  • 2 Tbsp Golden Monk Sweetener
  • 1 c Pecans finely chopped
  • 1/4 c melted unsalted butter or coconut oil
  • 1/4 tsp salt


Pie Crust

  • Preheat oven to 325°
  • Mix together nuts, almond flour, butter, monk sweetener, and salt
  • Press into a 10" deep-dish pie pan
  • Bake for about 20 min or until golden brown. Cool completely before adding berry mixture.


  • Mix Sugar, water, mashed berries, cornstarch, and food coloring (optional) together in a medium saucepan. Bring to a slow boil. Once it thickens, pour over the remaining strawberries. Pour into cooled pie crust. Chill and serve with whipped cream.


This can easily be used on peaches. I’m also looking for a better crust. This one is okay, but I will keep improving it.