Key Lime Pie

 

 

 

 

Hands On Time: 15 minutes

Total Time: 30 minutes, plus overnight chilling time

Serves 8

Nutritional Information:

Calories- 459 kcal

Net Carbs- 5.4g

Protein- 8.3g

Fat- 46.4g

 

Let’s be honest here. You can’t really make a traditional key lime pie low keto.

But, you can make a pie with all of the familiar elements of a key lime pie that is grain and sugar free and clocks in under 6 grams of carbs per serving.

Most importantly, it’s absolutely delicious.

Enjoy!

 

INGREDIENTS:

Crust:

1 ¾ cups of almond flour

1/3 cup of Sukrin Icing

3 ounces of butter

¼ cup of desiccated coconut

 

Filling:

8 ounces of cream cheese

1 cup of heavy cream

¼ cup of lime juice

1/3 cup of Sukrin Icing

3 teaspoons of gelatin powder

¼ cup of cold water

 

Garnish:

½ cup of heavy cream, whipped

Lime zest

 

METHOD:

Pre-heat your oven to 350⁰ F, fan forced

Place the dry ingredients for your pie crust into a mixing bowl and melt the butter.

Add the butter to the other ingredients and mix well.

Press the crust mixture evenly into the base and sides of a greased standard pie dish.

Bake for 15 minutes.

Remove and cool completely.

Sprinkle the gelatin powder over the cold water and sit aside to bloom.

Place the cream cheese into your stand mixer bowl and beat until light and fluffy.

Add the lime juice and sweetener and mix well.

With the mixer on low, add the cream and the gelatin and mix until combined.

Switch to high speed and beat until fluffy and well combined.

Spoon filling into your crust and smooth the top.

Chill until firm, overnight is best.

Decorate with piped whipped cream and lime zest.

 

Store, in the dish and covered, in the refrigerator for up to 5 days.

The crust may soften slightly but it will still be delicious.

 

This recipe was created by the talented Naomi Sherman, creator of naomishermanfoodcreative.com.

 

 

 

Click here to view a PDF of this recipe!