Key Lime Pie - Low Carb Version

35 Reviews

Prep: 35 min
Ready In: 4 hr 35 min

“A delicious, low carb pie that actually tastes great! You, your family and friends will love this one. Has 2.6 grams net carbs per serving.” - by Jo Ann

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Metric US

Original recipe yields 8 servings

Directions

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.
In a small bowl, whip the heavy cream with 2 packets sweetener until soft peaks form. Set aside.
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.

Nutrition

Amount Per Serving (8 total)

Calories
415 cal
21%

Fat
41.4 g
64%

Carbs
4.7 g
2%

Based on a 2,000 calorie diet

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Reviews (35)

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FULF

Jan. 30, 2005

"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!..." See more"

DCSTONE81

May. 6, 2006

"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 found. I ..." See morethought it tasted a bit like a banana split! When a visiting friend brought the lime jello, I made it with lime and found it to be excellent. It is not going to rival REAL key lime pie, but if sugar and flour have been banished from your eating plan, this makes a very satisfying substitution. (We also don't have coconut extract. I've been using vanilla most of the time.)"

STEPH61

Jun. 18, 2005

"I used vanilla, instead of the coconut. The flavor was excellent. I think next time I'll make more of the crust, so it's thicker. Thanks for the recipe! My low carb husband loved it...." See more"

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