Low Carb Key Lime Pie
Satisfy your sweet tooth while staying on track with this irresistible Low Carb Key Lime Pie! This zesty dessert features a golden almond flour crust, subtly sweetened with erythritol and enriched with shredded coconut for a delightful crunch. The creamy lime filling combines tangy lime juice, velvety cream cheese, and whipped heavy cream, all delicately sweetened with powdered erythritol for a keto-friendly treat. A touch of vanilla and lime zest elevate the flavors, while unflavored gelatin ensures a perfectly set texture. With just 25 minutes of prep, this refreshing pie is the ultimate guilt-free indulgence, perfect for summer gatherings or a cozy night in. Serve it chilled and let the tangy lime flavor take center stage!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cup unsalted butter
- 0.33 cup granular erythritol
- 0.5 cup unsweetened shredded coconut
- 8 oz cheese cream
- 1 cup heavy cream
- 0.5 cup powdered erythritol
- 0.5 cup lime juice
- 1 tbsp lime zest
- 1 packet unflavored gelatin
- 1 tsp vanilla extract
Instructions
Preheat the oven to 350°F (175°C).
In a medium mixing bowl, combine the almond flour, granular erythritol, and shredded coconut. Mix until well blended.
Melt the butter in the microwave or a small saucepan, then pour into the dry mixture. Stir until the mixture resembles wet sand and sticks together when pressed.
Press the mixture firmly into the bottom of a 9-inch pie pan to form an even crust.
Bake the crust for 10-12 minutes or until golden brown. Remove from the oven and let it cool completely.
In a small bowl, sprinkle the gelatin over 1/4 cup of warm water and allow it to bloom for 5 minutes.
Using a stand or hand mixer, beat the cream cheese until smooth in a large mixing bowl.
Add the powdered erythritol, lime juice, lime zest, and vanilla extract, and beat until well combined.
In a separate bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture.
Microwave the bloomed gelatin for about 15 seconds until it is dissolved, then slowly stir it into the filling mixture.
Pour the filling over the cooled crust, smoothing out the top with a spatula.
Refrigerate the pie for at least 4 hours or until set. For best results, refrigerate overnight.
Once set, serve chilled and enjoy a refreshing slice of low carb key lime pie!
Nutrition Facts
Calories |
2968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.9 g | 360% | |
| Saturated Fat | 140.4 g | 702% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 790 mg | 34% | |
| Total Carbohydrate | 262.9 g | 96% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 20.9 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 580 mg | 45% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 728 mg | 15% | |
*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.
