Keto Low Carb Key Lime Pie Food

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 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.

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.

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).

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.