Key Lime Pie Low Carb Version Recipes

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KETO KEY LIME PIE



Keto Key Lime Pie image

The recipe for our Keto Key Lime Pie Recipe is no longer a secret, here it is for you to enjoy. Low carb and sugar-free it's a keto dessert to behold.

Provided by Gerri

Categories     Dessert

Time 1h15m

Number Of Ingredients 10

7 ounces Almond Meal
1/4 cup Golden Flax Meal
1 tablespoon Swerve
3 ounces Butter (melted)
4 Eggs
14 ounces Sugar-free sweetened condensed milk
1/2 cup Heavy Cream
1/2 cup Key Lime Juice
3 Limes (zest only)
7 fluid ounces Heavy Cream

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.

Nutrition Facts : ServingSize 100 g, Calories 325 kcal, Carbohydrate 5 g, Protein 4 g, Fat 32 g, SaturatedFat 16 g, Cholesterol 86 mg, Sodium 21 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 9 g

KETO KEY LIME PIE WITH CREAM CHEESE



Keto Key Lime Pie with Cream Cheese image

A creamy no-bake filling with a crust made from almond flour and cream cheese. The filling for this keto key lime pie is simple to prepare using only 5-ingredients.

Provided by Lisa MarcAurele

Categories     Dessert

Time 22m

Number Of Ingredients 8

4 ounces cream cheese
1 1/2 cups almond flour
3 tablespoons low carb sugar substitute
1 cup heavy whipping cream
8 ounces cream cheese (softened)
1/2 cup Swerve Confectioners Powdered Sweetener
1/3 cup key lime juice
lime zest (optional (see note))

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.

Nutrition Facts : ServingSize 1 slice, Calories 300 kcal, Carbohydrate 7 g, Protein 7 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 60 mg, Sodium 145 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 3 g

KEY LIME PIE - LOW CARB VERSION



Key Lime Pie - Low Carb Version image

A delicious, low-carb pie that actually tastes great! You, your family and friends will love this one.

Provided by Jo Ann

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 4h35m

Yield 8

Number Of Ingredients 12

1 cup ground pecans
3 tablespoons butter, melted
2 (1 gram) packets Splenda® no calorie sweetener
½ teaspoon coconut extract
½ cup heavy cream
2 (1 gram) packets Splenda® no calorie sweetener
1 (.6 ounce) package sugar-free lime-flavor Jell-O®
⅓ cup boiling water
⅓ cup cold water
2 (8 ounce) packages cream cheese, cut into pieces and softened
½ teaspoon coconut extract
2 tablespoons ground pecans

Steps:

  • In a medium bowl, mix together 1 cup ground pecans, butter, 2 packets sweetener, and 1/2 teaspoon coconut extract. Press firmly into bottom and up sides of an 8 inch pie plate; refrigerate until firm.
  • In a small bowl, whip the heavy cream with 2 packets sweetener until soft peaks form. Set aside.
  • In a large bowl with high sides, mix the gelatin with boiling water until all the gelatin has dissolved. Then stir in the cold water. With an electric mixer, slowly beat in the cream cheese. After all cream cheese is added, stir in remaining 1/2 teaspoon coconut extract, and beat at high speed until smooth. Carefully fold in the whipped cream. Use a spatula to scrape mixture into the pie pan and spread around. Sprinkle remaining 2 tablespoons ground nuts on top. Refrigerate several hours or overnight to allow gelatin to set thoroughly.

Nutrition Facts : Calories 414.5 calories, Carbohydrate 4.7 g, Cholesterol 93.4 mg, Fat 41.4 g, Fiber 1.6 g, Protein 7.2 g, SaturatedFat 19.5 g, Sodium 267.9 mg, Sugar 0.8 g

LOW CARB KEY LIME PIE



Low Carb Key Lime Pie image

This is a great substiute for the 'real' thing. My weight loss support group was mourning the loss of their favorite dessert so I came up with this low carb version.

Provided by Hippie2MARS

Categories     Pie

Time 1h10m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

2 (8 ounce) packages cream cheese
1 (3 ounce) box sugar-free lime gelatin
1 teaspoon lime juice
1 tablespoon lime zest
6 packets of splenda artificial sweetener
1/2 cup boiling water
1/2 cup very cold water

Steps:

  • Soften cream cheese in mixing bowl (you can nuke it on medium in the microwave for about 2 minutes), Blend in lime juice and Splenda.
  • In a separate bowl, stir the boiling water into the Jello until it is completely dissolved.
  • SLOWLY blend Jello mixture with the cream cheese mixture until blended.
  • Add the cold water and the lime zest immediately and mix thoroughly.
  • Pour into pie pan and refrigerate at least one hour.
  • Cut into eight slices and serve with a dollop of Reddi Whip.

Nutrition Facts : Calories 234.7, Fat 19.8, SaturatedFat 12.4, Cholesterol 62.4, Sodium 185.2, Carbohydrate 5.1, Sugar 0.1, Protein 10.2

LOW CARB KEY LIME PIE WITH LOW CARB CRUST!



Low Carb Key Lime Pie With Low Carb Crust! image

I really enjoy the results of the South Beach Diet, but there's only so long I can take eating cheese, meats or salads, sometimes you just need something sweet - and not another Jell-O cup. The consistency of the filling of this dish is so thick and flavorful, you won't know it's a substitute and with some borrowed tips from member, CinLin, for the low carb crust plus a few added twists, you won't even miss the graham cracker crust. You can also mix up the flavorings for both the filling and the crust to create a lemon cheesecake, a chocolate mousse pie, or whatever you're craving! Additionally, please note I erred on the side of smaller servings, so if you have more than two mouths to feed, I would double the recipe.

Provided by cckarl

Categories     Gelatin

Time 1h15m

Yield 1 cheesecake, 4-6 serving(s)

Number Of Ingredients 8

1 (3 ounce) box sugar-free lime gelatin (I only use 1/2)
1 (8 ounce) box neufchatel cheese (softened)
1 lime, juice and zest of
1 cup unblanched sliced almonds
4 tablespoons butter, melted
2 g Splenda sugar substitute (or 2 individual packets)
2 tablespoons sugar-free Cool Whip
1 lime (to garnish)

Steps:

  • Start with the crust.
  • Preheat oven to 350°F.
  • In a food processor add the cup of raw almonds, pulse until it is the size of sand granules (not too fine!).
  • Add in the 2 packets of Splenda and the 4 tablespoons of melted butter.
  • Pulse until it is well mixed and a workable paste.
  • Spray a small, square baking dish (I actually prefer a metal pan as it has the tendency to crisp the nuts better) with cooking spray and with a spatula, add in the mixture and pat until evenly spread.
  • Put in oven for 10-12 minutes; broil on top for another 1-2 minutes. Be careful that it doesn't burn; it should be a toasted brown.
  • Once done, take out of oven and put in the freezer.
  • For the filling:.
  • In a food processor, add 1/2 package of lime Jell-O; follow the directions on the box and then pulse in the food processor until well mixed.
  • Add in 1 juice of lime as well as some zest from the peel.
  • Add in the softened Neufchatel cheese.
  • Pulse until well-mixed, should be a thick liquid mixture.
  • Add the filling on to your crust and smooth until even.
  • I prefer to put it back into the freezer for about 1 hour and then either enjoy as a frozen treat or take it out for a few minutes to soften, but you can also just put it in the fridge for a few hours to set.
  • Garnish with sliced lime and sugar-free cool whip and serve!
  • (You can also substitute the lime Jell-O for lemon Jell-O for a cheesecake variation or chocolate Jell-O pudding for a chocolate mousse pie--minus the lime, of course).

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