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Key Lime Pie - Low Carb Version

Key Lime Pie - Low Carb Version

Cost $12, save $8

Source: Recommended by CookPal

  • 180 Min
  • 8 Servings
  • $12

INGREDIENTS

  • Crust

    • 1 cup ground pecans
    • 🧈 3 tablespoons butter, melted
    • 2 (1 gram) packets Splenda® no calorie sweetener
    • ½ teaspoon coconut extract

  • Filling

    • 🥛 ½ cup heavy cream
    • 2 (1 gram) packets Splenda® no calorie sweetener
    • 1 (.6 ounce) package sugar-free lime-flavor Jell-O®
    • 💧 ⅓ cup boiling water
    • 💧 ⅓ cup cold water
    • 🧀 2 (8 ounce) packages cream cheese, cut into pieces and softened
    • ½ teaspoon coconut extract
    • 2 tablespoons ground pecans

STEPS

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.

4

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.

5

Carefully fold in the whipped cream. Use a spatula to scrape mixture into the pie pan and spread around.

6

Sprinkle remaining 2 tablespoons ground nuts on top. Refrigerate several hours or overnight to allow gelatin to set thoroughly.

NUTRIENTS

Per 1 serving

🔥

415

Calories

  • 7
    Protein
  • 5
    Carbs
  • 41
    Fats

💡 Chill the crust for at least 15 minutes before adding the filling to ensure it sets properly.For a more uniform texture, let the cream cheese sit at room temperature for 15-20 minutes prior to mixing.Use a silicone spatula to prevent scratching the pie plate when spreading the filling.