Keto Key Lime Pie
Keto Key Lime Pie is a recipe that I’ve wanted to bring to life for a long time. It’s sweet, tart, and refreshing. It’s everything I want in a keto dessert. Best of all, it passes the most important test a new keto dessert has to go through.
You can’t tell it’s keto!
My most important recipe test is this. If I handed this dish to an unsuspecting stranger would they think the keto dessert is a normal sugary dessert? Can they tell that it’s low carb? Or does it simply taste like the real thing?
I find a lot of keto recipe makers throw around this claim. Often falsely. Yes
How To Make A Keto Key Lime Pie
Admittingly, this recipe is a bit involved. The reason for this is a good one. We’re not simply making some cheesecake or fat bomb version of a key lime pie. We are making a legitimate key lime pie that is also low carb. This will have the same texture, consistency, and taste of a real key lime pie. Because it is a real key lime pie. We just substituted 2 ingredients.
The recipe isn’t really hard at all. Although, it does require multiple steps. Probably the most unusual technique used is the quick cooling of the lime mixture. In the video, I use an ice bath. It’s the quickest and easiest way to do a quick cool. You have to continuously stir it as it cools to keep lumps from forming. So, the freezer won’t work. It will cool fast though. Make sure not to over chill or you will again have a problem with lumps.
Trying to set up filming equipment for the next shot while doing the ice bath in the video almost resulted in me over chilling it. Which, is why I have to mix it so furiously. Lumps were beginning to form that I had to whisk out.
On the next step you have to be equally as careful. Be sure to fold the gelatin mixture gently into the whipped cream being careful to not press the air out of the cream. We are trying to keep the mixture light and airy. Take it slow and easy with this step.
Lastly, when making the crust, wrap some foil around the edge to keep the rim of the crust from becoming too brown in the cooking process.
You can grab your hard to find ingredients below. Those links pay me a little bit to help keep the site going and keep Keto Culinary 100% FREE. I really appreciate it!
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If you like keto desserts try some of our other low carb dessert recipes:
Keto Key Lime Pie Video:
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slices
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- 1 envelope gelatin
- 1/2 cup Swerve Confectioners
- 1/4 tsp Salt
- 4 egg yolks
- 1/2 cup key lime juice
- 1/4 cup water
- 1 cup Heavy Cream
- 1 1/4 cup almond flour
- 5 tbsp butter melted
- 1 tbsp Swerve Brown
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/8 tsp Salt
- 1/4 tsp vanilla extract
Ingredients
Filling
Crust
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- Mix all of the dry ingredients for the crust. Then, add the melted butter and vanilla extract and mix thoroughly.
- Liberally butter a 9-inch pie pan. Press the crust mixture into the pan making sure that it is of uniform thickness.
- Cover the rim of the crust with foil to prevent the edges from burning. Bake at 350ºF until golden brown.
- Mix the dry ingredients for the filling. Separately, mix together the egg yolks, lime juice, and water. Then, whisk together the dry mixture and the wet mixture.
- In a sauce pan over medium heat bring the mixture to a boil while stirring continously. Remove from heat.
- Place saucepan in an ice bath to cool it while stirring continuously. Remove when peaks form.
- In a separate bowl beat 1 cup of heavy whipping cream until peaks form. Then, gently fold lime mixture into the whipped cream with a spatula.
- Once combined and smooth pour the filling into the crust and place in refrigerator until firm. Store chilled.
Nutritional Facts:
whole pie
calories: 2465
fat: 240 g
net carbs: 19 g
protein: 50 g
per slice (8 slices in pie):
calories: 308
fat: 30 g
net carbs: 2.4 g
protein: 6 g
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Are you able to freeze this pie? If so how long?
I have no idea, to be honest. I think it might work. As far as how long it would last, I would think a couple weeks. If you try it let me know how it works. Thanks!