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.
Low Carb Key Lime "Pie"
Ingredients:
- 2 tablespoons butter, melted
- 2 teaspoons Splenda
- 1/2 cup heavy whipping cream
- 1 small package sugar-free lime Jell-O
- 1/4 cup lime juice
- 1/2 cup boiling water
- 2 8-oz packages cream cheese, softened
- 1 lime, thinly sliced
- Melt butter in a small bowl.
- Add Splenda
- Press mixture into the bottom and up sides of a 9-inch pie pan. Refrigerate until firm.
- In a small bowl whip the cream until peaks form. Set aside.
- Pour boiling water into a mixing bowl and add the Jell-O. Mix on medium until completely dissolved.
- Add lime juice to the mix.
- Add cream cheese a little bit at a time, beating well with an electric mixer at low speed.
- After all cream cheese is added, increase speed and beat until smooth.
- Fold in reserved whipped cream. Spread into crust. Chill at least 2 hours or until set. Garnish with lime twists.
