Key Lime Pie - Low Carb Version

Key Lime Pie - Low Carb Version

46
Jo Ann 1

"A delicious, low-carb pie that actually tastes great! You, your family and friends will love this one."

Ingredients

4 h 35 m {{adjustedServings}} servings 415 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 41.4 g
  • 64%
  • Carbs:
  • 4.7g
  • 2%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 268 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. In a medium bowl, mix together 1 cup ground pecans, butter, 2 packets sweetener, and 1/2 teaspoon coconut extract. Press firmly into bottom and up sides of an 8 inch pie plate; refrigerate until firm.
  2. In a small bowl, whip the heavy cream with 2 packets sweetener until soft peaks form. Set aside.
  3. In a large bowl with high sides, mix the gelatin with boiling water until all the gelatin has dissolved. Then stir in the cold water. With an electric mixer, slowly beat in the cream cheese. After all cream cheese is added, stir in remaining 1/2 teaspoon coconut extract, and beat at high speed until smooth. Carefully fold in the whipped cream. Use a spatula to scrape mixture into the pie pan and spread around. Sprinkle remaining 2 tablespoons ground nuts on top. Refrigerate several hours or overnight to allow gelatin to set thoroughly.
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Reviews

46
  1. 54 Ratings

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Excellent recipe! I doubled the crust and left the filling as per the recipe and put it in a 9 x 13 pan. Next time I plan to add whipping cream to the top. Great flavor!

This has been one of the best sugar free treats I have had. I've made it twice, and liked my modifications to make it more tart. Modified: vanilla instead of coconut; sour cream instead of hea...

After having no sweets for weeks, I thoroughly enjoyed this recipe. I first tried it with strawberry/banana jello because I live out of country and it was the only flavor of sugar free to be fou...