Low Carb Key Lime "Pie"
Ingredients for Pie Shell:
* 1 cup almond flour
* 2 packets Splenda
* 3 Tablespoons butter, melted
* 1/2 teaspoon coconut extract
Ingredients for Key Lime Filling:
* 16-oz cream cheese, softened
* 1 large package Sugar-Free Lime Jell-O
* 2 packets Splenda
* 1/3 cup boiling water
* 1/3 cup cold water
* 1/2 cup heavy cream
Prepare pie shell:
Whip the heavy cream with sweetener until peaks form.
Set aside.
Bring water to boil.
Add cold water and stir.
Put gelatin into a large bowl.
Slowly add in the cream cheese (add each 8-oz package in 4 chunks) and continue to beat with a mixer at slow speed.
After all cream cheese is added beat at high speed until smooth.
Fold in the whipped cream.
Use a spatula to scrape mixture into the pie pan and spread around. Sprinkle extra ground nuts on top. Refrigerate several hours or overnight to allow Jell-O to set thoroughly.
Makes 8 servings. 4 grams of carbohydrate per serving.
* 1 cup almond flour
* 2 packets Splenda
* 3 Tablespoons butter, melted
* 1/2 teaspoon coconut extract
Ingredients for Key Lime Filling:
* 16-oz cream cheese, softened
* 1 large package Sugar-Free Lime Jell-O
* 2 packets Splenda
* 1/3 cup boiling water
* 1/3 cup cold water
* 1/2 cup heavy cream
Prepare pie shell:
- Melt butter in a small bowl.
- Add almond flour and sweetener
- Mix well.
- Press firmly into 8 inch pie plate and refrigerate until firm.
Whip the heavy cream with sweetener until peaks form.
Set aside.
Bring water to boil.
Add cold water and stir.
Put gelatin into a large bowl.
Slowly add in the cream cheese (add each 8-oz package in 4 chunks) and continue to beat with a mixer at slow speed.
After all cream cheese is added beat at high speed until smooth.
Fold in the whipped cream.
Use a spatula to scrape mixture into the pie pan and spread around. Sprinkle extra ground nuts on top. Refrigerate several hours or overnight to allow Jell-O to set thoroughly.
Makes 8 servings. 4 grams of carbohydrate per serving.
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