Key Lime Pie
This summer dish is keto, delicious, and so wonderful to make!
Ingredients
CRUST
- 1.25cupalmond flour
- 0.25cupbrown erythritol blend
- 0.25cuppowdered erythritol
- 4Tbsp.salted buttermelted
FILLING
- 1cupheavy cream
- 0.33cuppowdered erythritol
- 0.33cupsour cream
- 0.25cupfresh lime juice(about 2 large limes)
- 1Tbsp.lime zest
- 1servingKey Lime Keto Chow
- 2large egg yolk
Instructions
- Preheat oven to 350°F and grease a 9-inch pie dish.
- Toast almond flour in a shallow skillet over medium heat until it’s golden in color. Stir frequently so it doesn’t burn. It should only take a couple of minutes.
- In a medium bowl add toasted almond flour and stir in sweeteners. Add the melted butter and mix until well combined.
- Press the mixture into the greased pie dish, going up the sides to make a complete crust.
- Bake at 350° F for 10 minutes. You may add filling while it’s still hot.
- While the crust bakes, use a mixer to whip together the heavy whipping cream and sweetener on high speed until stiff peaks form.
- Zest limes and then juice them.
- Add sour cream, lime juice and zest, Key Lime Keto Chow, and egg yolks to the whipped cream and mix until combined.
- Pour the key lime filling into the baked pie crust, sprinkling on more zest if desired. Bake at 350°F for 20 minutes.
- Remove pie and let cool for at least 30 minutes and then refrigerate for at least 6 hours but preferably overnight. When ready to serve, add whipped cream to top, if desired.
Nutrition
Serving: 1sliceCalories: 302.3kcalCarbohydrates: 29.9gProtein: 8.8gFat: 28.3gSaturated Fat: 12.5gPolyunsaturated Fat: 3.05gMonounsaturated Fat: 10.88gTrans Fat: 0.7gCholesterol: 101mgSodium: 122.7mgPotassium: 378.03mgFiber: 2.9gSugar: 2.2gVitamin A: 846.95IUVitamin C: 18.5mgCalcium: 174.68mgIron: 1.06mgSugar Alcohol: 23.47gNet Carbs: 3.62g