Low Carb Key Lime Pie With Low Carb Crust Recipes

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 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:

• 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.

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.

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).

EASY KETO SUGAR FREE KEY LIME PIE

Steps:

• Prepare your pie crust as directed and allow it to cool. Preheat your oven to 350
• In a mixing bowl of a stand mixer fitted with the whisk attachment, beat together the egg yolks with the lime zest until the color becomes light and the texture is fluffy (about five minutes on a low to medium speed). Turn the speed to low and slowly add the sugar free condensed milk and vanilla extract. Continue to beat until the mixture has thickened (four to five minutes). Stir in the lime juice by hand until just combined
• Transfer the mixture into the prepared and cooled crust. Then bake for 10-12 minutes or until the filling has set. Bake for 10-12 minutes, until the filling has set. Allow the pie to cool on a wire rack. Then transfer it to the refrigerator. It is recommended that you freeze the pie for 15 to 20 minutes before serving
• Serve with whipped topping or the topping of your choice.