Keto Key Lime Pie With Salted Pecan Crust Recipes

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KETO KEY LIME PIE WITH SALTED PECAN CRUST



Keto Key Lime Pie with Salted Pecan Crust image

Delicious cool, creamy, and tart sugar-free key lime pie made with a crunchy salted pecan crust.

Provided by Emily (Hip Sidekick)

Yield 1 9" pie

Number Of Ingredients 12

1 1/2 cups chopped pecans
2 tablespoons salted butter, melted
1 tablespoon erythritol or monk fruit
1/2 teaspoon sea salt
20 key limes, zested and juiced
1 1/4 cups of keto coconut sweetened condensed milk (the exact amount the recipe makes)
4 large egg yolks
2 tablespoon key lime zest (from the 20 limes)
1/2 cup key lime juice (from the 20 limes)
1 cup heavy whipping cream
1 tablespoon keto confectioners sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325 degrees. Lightly grease a 9-inch pie plate or springform pan.
  • For the crust: Run the pecans through a food processor or blender to finely chop them. Mix pecans with butter, keto sweetener, and salt. Press the nut mixture into the prepared pie plate or springform pan. Bake the pecan crust for 10 minutes and then remove it from the oven and let cool.
  • For the key lime filling: While the pie crust is baking, make your keto key lime filling. Zest the limes and then juice them. In a bowl, mix together the keto sweetened condensed coconut milk, egg yolks, lime juice, and lime zest.
  • Pour the filling into the cooled crust.
  • Bake the pie for 20 minutes at 325 degrees. The pie is done when the center is set. It will just slightly jiggle when you shake the pan.
  • Let the pie cool on a wire rack and then place in the fridge to chill for at least 3 hours before eating.
  • For the whipped topping: Make the whipped topping just before serving. With a stand or hand mixer, whip together heavy whipping cream, keto confectioners sugar, and vanilla extract. Whip until soft peaks form. Top pie with whipped cream as desired. You can decorate or cover the entire pie with whipped cream.
  • Enjoy!

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