Key Lime Pie Sugar Free Splenda
Indulge in a guilt-free tropical delight with this Sugar-Free Key Lime Pie made with Splenda! This recipe combines the tangy zest of fresh key lime juice with the creamy richness of sugar-free sweetened condensed milk, all nestled in a buttery graham cracker crust that's completely sugar-free. Perfect for those watching their sugar intake, this low-carb dessert still delivers the classic bold citrus punch and velvety texture of a traditional key lime pie. With just 20 minutes of prep time and a short bake, it's an easy yet impressive dessert for any occasion. Top it with homemade whipped cream sweetened with Splenda for an elegant, keto-friendly finishing touch that will leave everyone craving more.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs (sugar-free)
- 5 tablespoons Butter (unsalted, melted)
- 0.25 cup Splenda Granulated Sweetener
- 3 large Egg yolks
- 0.5 cup Key lime juice (fresh or bottled)
- 2 teaspoons Lime zest
- 14 ounces Sweetened condensed milk (sugar-free or low-carb)
- 0.5 cup Heavy whipping cream (optional, for topping)
- 0.5 teaspoons Vanilla extract (optional, for topping)
- 1 tablespoon Splenda Granulated Sweetener (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C).
In a medium-sized bowl, combine the graham cracker crumbs, Splenda Granulated Sweetener, and melted butter. Mix well until the consistency resembles wet sand.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust.
Bake the crust in the preheated oven for 8-10 minutes. Once baked, remove it and let it cool completely.
In a large mixing bowl, whisk together the egg yolks and lime zest until thick and frothy (about 1-2 minutes).
Add the sweetened condensed milk and whisk until fully combined and smooth.
Gradually stir in the key lime juice. The mixture will thicken as you mix.
Pour the filling into the cooled pie crust, smoothing the top with a spatula.
Bake the pie in the oven (still at 350°F) for 15 minutes, or until the filling is just set but still slightly jiggly in the center.
Remove the pie from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or until fully chilled and firm.
For the optional whipped cream topping, beat the heavy whipping cream, vanilla extract, and Splenda Granulated Sweetener in a mixing bowl until soft peaks form.
Spread or pipe the whipped cream over the chilled pie before serving.
Slice, serve, and enjoy your sugar-free Key Lime Pie!
Nutrition Facts
Calories |
2846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.6 g | 232% | |
| Saturated Fat | 105.5 g | 528% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 977 mg | 326% | |
| Sodium | 1430 mg | 62% | |
| Total Carbohydrate | 242.7 g | 88% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 5.5 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1047 mg | 81% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1094 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
