Keto Key Lime Pie Parfaits Recipes

KETO KEY LIME PIE PARFAITS

Steps:

• In a medium-size mixing bowl, combine the almond meal, erythritol, vanilla, salt, and butter. Mix until all ingredients are combined and forms a crumble.
• In a separate large mixing bowl, combine the cream cheese, heavy cream, powdered erythritol, melted butter, lime zest, and lime juice. Using an electric hand mixer, beat the ingredients until the mixture is whipped smooth and forms a whipped frosting texture (this can take up to 6 minutes).
• Add 1 tbsp crumb to the bottom of 4 (1.5 to 2 ounce) shot glasses or small dessert jars.
• Add 2 tbsp of the key lime cream mixture over the top of the crumb layer in each jar.
• Add ½ tbsp of additional crumb mixture to the top of the key lime cream layer in each jar.
• Top that last crumb layer with 2 tbsps Key lime cream mixture in each jar. Serve. Store any unused parfaits in the fridge.

KETO LOW-CARB KEY LIME PIE

Steps:

• Place a skillet on medium high heat. When hot add the almond flour.
• Stir for 2-4 minutes to toast the almond flour until it's golden and fragrant. This adds flavor.
• Add the toasted almond flour to a 9.5 inch pie plate, along with the cinnamon, sweetener, and salt. Stir to combine.
• Gradually add in the butter and mix to combine.
• Press the crust into the bottom of the pie plate.
• Microwave the lime juice for 30-45 seconds. (You want the lime juice warm, but not piping hot). Then combine the warm juice with the gelatin. Stir and ensure the gelatin is dissolved. This may take a few minutes.
• Add the cream cheese, sweetener, lime zest (see notes), and Greek yogurt to a bowl or stand mixer. Beat until smooth using a hand mixer or standing mixer.
• Add in the lime juice/gelatin. Mix well. Taste the filling to ensure it suits your taste. Make adjustments as necessary. Add more lime zest or sweetener if necessary.
• Pour the filling into the pie crust.
• Chill for a minimum of 2-3 hours until set. I prefer to freeze it for an hour and a half. Upon freezing I place the pie on the counter for 10 minutes and then slice into it.

TART AND CREAMY KETO KEY LIME PIE WITH GRAHAM CRACKER CRUST

Steps:

• Lightly grease a 9-inch pie dish and set aside.
• To make the crust, in a bowl combine the almond flour, cinnamon and sweetener.
• Add the butter and mix until soft dough forms.
• Press the mixture into the bottom and up the sides of the pie dish.
• Refrigerate for minimum one hour.
• To make the filing, add the butter, sweetener and 1 ¼ cup of heavy cream to a saucepan.
• Bring to a boil over medium heat, whisking constantly.
• Lower the heat and simmer for 20 minutes.
• Remove from the heat and set aside.
• Preheat oven to 350°F.
• Remove the crust from the refrigerator.
• Bake in preheated oven for 10 minutes.
• In a large bowl add the eggs and, heavy cream, heavy cream - butter mixture and beat until just combined.
• Add the lime juice and lime zest and beat to combine.
• Pour the filling onto the crust.
• Reduce the oven temperature to 300°F.
• Return the pie dish to the oven and bake for 35-40 minutes or until there is only a slight wobble in the center.
• Remove from the oven and allow to cool completely.
• Refrigerate for minimum 2 hours before serving.
• Decorate with whipped cream and lime slices (if using) and serve.

{NO BAKE} KEY LIME CHEESECAKE PARFAITS

Steps:

• In a bowl, combine graham cracker crumbs and melted butter.
• Using a handheld electric mixer, beat the cream cheese and powdered sugar together until smooth and creamy. Beat in the condensed milk, key lime juice, granulated sugar, and lime zest until creamy and well incorporated.
• Place mixture in the fridge for about 1-2 hours to firm up. (This step is optional, but it makes it easier to pipe.)
• Transfer mixture to a piping bag.
• Alternate the graham cracker crumbs and the cheesecake mousse into 8, 8 ounce canning jars (starting with the crackers and ending with the mousse.) Secure with lids.
• Place in the fridge for about 3 hours to set completely.
• Unfasten lids, pipe some whipped cream on top and garnish with lime zest.
• Serve and enjoy!

KETO KEY LIME PIE

Steps:

• Preheat fan forced oven to 170C/340F.
• Combine almond meal, flax meal and Swerve and mix well.
• Add the melted butter and mix well.
• Pour mixture into the base of a 9in spring form pan and press into the base and at least 1in up the sides.
• Bake the crust for 12 minutes, or until golden and firm. Set aside to cool.
• Reduce the oven temperature to 150C/300F.
• Whisk together the eggs and sugar free sweetened condensed milk in a stand mixer on medium speed.
• Drop the speed to low and slowly pour in the lime juice, and then the cream and the lime zest.
• Pour the mixture into the cooled base and bake in the oven for 35-40 minutes, until there is only a slight wobble in the center.
• Leave the pie at room temperature for 20 minutes to rest before placing in the fridge for at least 2 hours to cool.
• Slice into 16 pieces and enjoy. We recommend serving it with a dollop of softly whipped cream.
• Whip cream and spread over the top of the cooled pie.
• Slice into 16 pieces and enjoy.

BEST KETO KEY LIME PIE RECIPE (DAIRY FREE OPTION):

Steps:

• Make the crust and let it cool (recipe below, optional).
• Mix the cream, egg yolks, lime juice and zest, sweetener, salt in a bowl with a whisk.
• Heat up water, about 2/3 full, in a sauce pot over medium-high heat and bring to a boil.
• Place stainless steel bowl over the sauce pan, creating a double boiler, and stir continuously until the mixture starts to thicken, resembling a pudding and is sticking to the whisk.
• Mix the water and the Further Foods gelatin (order here) in a small bowl until dissolved, no clumps.
• Add the gelatin mixture to the bowl of cream and mix well.
• Remove the bowl from heat and pour into the cooled pie crust, use a spatula to clean the sides of the bowl to make sure it fills the pie crust.
• Place the pie in the refrigerator for 2 hours until set and chilled.
• Garnish with sliced lime and whipped cream, if desired.
• Note: this recipe can be made as a pudding without the crust, if desired.
• Preheat the oven to 350 degrees.
• Mix the almond flour and the salt in one bowl.
• Beat the egg, butter and sweetener in another.
• Combine the two mixtures well and then form the dough into a ball with your hands.
• Transfer the dough into a pie plate and press along the sides until the pie plate is covered evenly.
• Bake for 8-10 minutes.
• Let the crust cool before adding any filling.
• It can be frozen for a few weeks if needed.

SUGAR FREE KEY LIME JELLO PIE

Steps:

• Carefully pour the boiling water into a heat safe bowl. Then dissolve the sugar free jello in the bowling water, stirring to enable dissolve process
• Stir in the ice water until the ice has fully melted.
• Next, stir in the whipped topping and then switch to a whisk to whip this. Once blended, you can refrigerate for 20-30 minutes or until thickened.
• Remove the thickened pie filling and transfer it to the pie crust . Top with the lime zest. Refrigerate until firm

KETO KEY LIME PIE WITH CREAM CHEESE

Steps:

• Pulse all the crust ingredients together in a food processor until cream cheese has been evenly incorporated into almond flour.
• Using the back of a tablespoon, press crust mixture into 9 inch pie pan. If dough is too sticky, try using plastic wrap or a small pastry roller.
• Bake crust at 350F for about 10-12 minutes. Allow to cool on rack.
• In medium bowl, beat heavy cream with electric mixer until stiff peaks form.
• In a separate bowl, beat cream cheese and sweetener until light and fluffy. Blend in lime juice and zest (if using).
• Fold in the whipped cream until well incorporated.
• Spread cream cheese mixture into crust. Refrigerate at least five hours or overnight. Keep refrigerated.

KETO KEY LIME PIE

Steps:

• Preheat the oven to 350 degrees F (176 degrees C).

KETO KEY LIME PIE

Steps:

• In a large mixing bowl, combine your cookie crumbs, sweetener, and melted butter and mix together, until combined. Transfer into a 9-inch pie dish and refrigerate.
• In a large mixing bowl, beat together the cream cheese until smooth. Add the condensed milk and lime juice and beat until combined. Add the heavy cream and beat everything together until thick and creamy.
• Transfer the filling onto the chilled pie crust and refrigerate overnight, to thicken.
• Once set, prepare the topping. Beat together the heavy cream with the powdered sweetener until light and fluffy. Spread over the top of the pie and add sliced limes, to decorate.