Keto Low Carb Key Lime Pie Recipes

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.

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 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.

NO-BAKE KETO LIME PIE

Steps:

• Make the crust: In a large mixing bowl, add almond flour, melted butter, sweetener, vanilla extract, cinnamon, and salt. Mix well until all the ingredients are well combined.
• Press the sandy mixture into the bottom and up the sides of a 9-inch springform pan. Refrigerate until the filling is ready.
• Make the keto key lime filling: Combine the lime juice with the gelatin and microwave for about 30 seconds or until warm. Mix well until the gelatin is completely dissolved.
• In a large mixing bowl, add softened cream cheese, heavy cream, powdered sweetener, lime zest, and vanilla extract. Use a hand mixer and beat all the ingredients together until the filling is creamy.
• Incorporate the prepared gelatin mixture and continue mixing until the filling is well mixed and creamy.
• Make the Pie Topping: In a large mixing bowl, combine the heavy whipping cream and sweetener and beat with an electric mixer until stiff peaks form, for about 2 minutes.
• Assemble the Keto Key Lime Pie: Pour the filling into the prepared crust and spread the filling evenly. Decorate with whipped cream and a few lime slices. Refrigerate for at least 8 hours, but for the best results, refrigerate overnight.

KETO KEY LIME PIE

Steps:

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