Low Carb Key Lime Pie Recipes

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.

KEY LIME PIE - LOW CARB VERSION

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.

LOW CARB KEY LIME PIE

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.

LOW CARB KEY LIME PIE WITH LOW CARB CRUST!

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).