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.

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.

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).