Keto Low Carb Key Lime Pie Recipes

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.

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).

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.