Keto Key Lime Pie Recipes

BEST KETO KEY LIME PIE RECIPE (DAIRY FREE OPTION):

Steps:

• Make the crust and let it cool (recipe below, optional).
• Mix the cream, egg yolks, lime juice and zest, sweetener, salt in a bowl with a whisk.
• Heat up water, about 2/3 full, in a sauce pot over medium-high heat and bring to a boil.
• Place stainless steel bowl over the sauce pan, creating a double boiler, and stir continuously until the mixture starts to thicken, resembling a pudding and is sticking to the whisk.
• Mix the water and the Further Foods gelatin (order here) in a small bowl until dissolved, no clumps.
• Add the gelatin mixture to the bowl of cream and mix well.
• Remove the bowl from heat and pour into the cooled pie crust, use a spatula to clean the sides of the bowl to make sure it fills the pie crust.
• Place the pie in the refrigerator for 2 hours until set and chilled.
• Garnish with sliced lime and whipped cream, if desired.
• Note: this recipe can be made as a pudding without the crust, if desired.
• Preheat the oven to 350 degrees.
• Mix the almond flour and the salt in one bowl.
• Beat the egg, butter and sweetener in another.
• Combine the two mixtures well and then form the dough into a ball with your hands.
• Transfer the dough into a pie plate and press along the sides until the pie plate is covered evenly.
• Bake for 8-10 minutes.
• Let the crust cool before adding any filling.
• It can be frozen for a few weeks if needed.

NO BAKE LOW CARB KEY LIME PIE

Steps:

• Preheat oven to 350F.
• Add a piece of parchment paper to the bottom of your pan. This will prevent the pie crust from sticking.
• Grate the butter and add it to a large mixing bowl.
• Blend eggs, vanilla, and cream in a medium bowl and whisk until well blended and pour into a bowl with the grated butter.
• Add salt, coconut flour, shredded coconut, cinnamon, and powdered erythritol and mix until everything is well blended and comes together into a ball. It will hold together, but still, be a bit crumbly.
• Press the mixture into a pie or tart pan and prick all over with a fork
• Bake in a 350F oven for 18-20 minutes until sides are golden brown. Do not over bake. Coconut flour burns easy so keep an eye out on your crust.
• With an electric mixer or hand mixer, blend cold cream cheese in a large bowl until the mixture has the texture of soft spreadable butter.
• Add lime juice, vanilla, powdered erythritol, and mix in well.
• Add the heavy whipping cream and mix on low until the batter is well blended. Turn mixer on high and blend until filling is light and creamy and holds a peak.
• Fill cooled pie shell with filling and refrigerate for 4 hours or overnight.
• Top with whip cream and toasted unsweetened coconut (optional).

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

KETO KEY LIME PIE

Steps:

• In a large mixing bowl, combine your cookie crumbs, sweetener, and melted butter and mix together, until combined. Transfer into a 9-inch pie dish and refrigerate.
• In a large mixing bowl, beat together the cream cheese until smooth. Add the condensed milk and lime juice and beat until combined. Add the heavy cream and beat everything together until thick and creamy.
• Transfer the filling onto the chilled pie crust and refrigerate overnight, to thicken.
• Once set, prepare the topping. Beat together the heavy cream with the powdered sweetener until light and fluffy. Spread over the top of the pie and add sliced limes, to decorate.

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.