Keto Key Lime Pie recipe
Imagine sinking your fork into a creamy, zesty slice of key lime pie that tastes like a tropical vacation but won’t derail your keto diet. Sound too good to be true? Think again! This keto-friendly key lime pie is about to become your new favorite guilt-free indulgence. With its velvety smooth filling and buttery almond flour crust, you’ll forget you’re even on a diet. Get ready to tantalize your taste buds and impress your friends with this low-carb twist on a classic dessert!
Ingredients
For the Crust:
– 2 cups almond flour
– 1/4 cup powdered erythritol
– 1/4 teaspoon salt
– 1/4 cup melted unsalted butter
– 1 teaspoon vanilla extract
For the Filling:
– 4 large eggs
– 1/2 cup freshly squeezed key lime juice (about 1 pound of key limes)
– 1 tablespoon key lime zest
– 1 cup powdered erythritol
– 1 cup heavy cream
– 8 oz cream cheese, softened
– 1/4 teaspoon xanthan gum (optional, for stability)
For the Whipped Cream Topping:
– 1 cup heavy whipping cream
– 2 tablespoons powdered erythritol
– 1/2 teaspoon vanilla extract
Tools Required
– 9-inch pie dish
– Large mixing bowl
– Electric mixer or stand mixer
– Microplane or zester
– Citrus juicer
– Measuring cups and spoons
– Rubber spatula
– Whisk
– Saucepan
– Fine-mesh strainer
– Cooling rack
– Plastic wrap
– Refrigerator
Preparation Method
Step 1: Prepare the Crust
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the almond flour, powdered erythritol, and salt. Mix well to ensure even distribution of the sweetener.
3. Add the melted butter and vanilla extract to the dry ingredients. Using your hands or a fork, mix until the mixture resembles coarse crumbs and holds together when pressed.
4. Transfer the crust mixture to a 9-inch pie dish. Using your fingers or the bottom of a flat glass, press the mixture evenly across the bottom and up the sides of the dish. Make sure to create a uniform thickness throughout.
5. Bake the crust for 10-12 minutes, or until it’s lightly golden brown. Keep a close eye on it, as almond flour can burn quickly. Once done, remove from the oven and set aside to cool completely.
Step 2: Prepare the Filling
1. In a medium saucepan, whisk together the eggs, key lime juice, key lime zest, and powdered erythritol until well combined.
2. Place the saucepan over medium-low heat. Cook the mixture, stirring constantly with a rubber spatula, until it thickens enough to coat the back of a spoon. This process should take about 5-7 minutes. Be patient and maintain a low heat to prevent the eggs from scrambling.
3. Remove the saucepan from the heat and strain the mixture through a fine-mesh strainer into a large bowl to remove any potential egg solids or zest pieces.
4. Add the softened cream cheese to the warm lime mixture and whisk until smooth and fully incorporated.
5. In a separate bowl, whip the heavy cream until stiff peaks form.
6. Gently fold the whipped cream into the lime mixture until just combined. If using xanthan gum for extra stability, sprinkle it over the mixture and fold it in gently.
7. Pour the filling into the cooled crust, smoothing the top with a spatula.
Step 3: Chill and Set
1. Cover the pie with plastic wrap, making sure it touches the surface of the filling to prevent a skin from forming.
2. Refrigerate the pie for at least 4 hours, or preferably overnight, to allow it to set completely.
Step 4: Prepare the Whipped Cream Topping
1. Just before serving, in a clean mixing bowl, combine the heavy whipping cream, powdered erythritol, and vanilla extract.
2. Using an electric mixer or stand mixer, whip the cream mixture on high speed until stiff peaks form. This usually takes about 2-3 minutes.
3. Carefully spread or pipe the whipped cream over the chilled pie.
Step 5: Serve and Enjoy
1. Slice the pie into 8-10 pieces, wiping the knife clean between each cut for neat slices.
2. Garnish each slice with a sprinkle of lime zest or a thin lime wheel if desired.
3. Serve immediately and savor the creamy, tangy goodness of your keto key lime pie!
Nutritional Information (per slice, assuming 8 slices)
– Calories: 420
– Total Fat: 40g
– Saturated Fat: 18g
– Cholesterol: 170mg
– Sodium: 180mg
– Total Carbohydrates: 7g
– Dietary Fiber: 2g
– Net Carbs: 5g
– Sugars: 1g (from natural sources)
– Sugar Alcohols: 12g (from erythritol)
– Protein: 10g
Notes and Tips
1. Key Limes vs. Regular Limes: If you can’t find key limes, you can substitute with regular limes. The flavor will be slightly different but still delicious. Key limes are smaller and more acidic, so you might need to adjust the amount of juice slightly if using regular limes.
2. Sweetener Options: This recipe uses erythritol, but you can substitute with other keto-friendly sweeteners like monk fruit sweetener or allulose. Just be sure to check the conversion ratios, as some sweeteners are more potent than others.
3. Make-Ahead Option: This pie can be made up to 2 days in advance. Keep it refrigerated and add the whipped cream topping just before serving.
4. Freezing: You can freeze this pie for up to 1 month. Thaw overnight in the refrigerator before serving.
5. Crust Variations: For a nut-free option, you can use crushed pork rinds instead of almond flour for the crust. Adjust the butter amount as needed to get the right consistency.
6. Dairy-Free Alternative: To make this dairy-free, substitute the heavy cream with full-fat coconut cream and use a dairy-free cream cheese alternative.
7. Xanthan Gum: This ingredient is optional but helps stabilize the filling. If you prefer not to use it, your pie may be slightly softer but will still be delicious.
8. Prevent Cracking: To prevent the filling from cracking, avoid overbaking and allow the pie to cool gradually at room temperature before refrigerating.
9. Serving Suggestion: For an extra touch of indulgence, serve with a side of keto-friendly vanilla ice cream or a sprinkle of toasted coconut flakes.
10. Lime Zest Tip: When zesting the limes, be careful to only grate the green outer layer. The white pith underneath is bitter and can affect the taste of your pie.
Remember, this keto key lime pie is not just a dessert; it’s a celebration of flavor that proves you don’t have to sacrifice taste for your health goals. Whether you’re strictly following a ketogenic diet or simply looking for a lower-carb dessert option, this pie is sure to become a staple in your recipe collection. Its bright, citrusy notes combined with the rich, creamy texture make it perfect for spring and summer gatherings, or anytime you need a taste of the tropics. So go ahead, indulge in a slice (or two) – your taste buds will thank you, and your keto lifestyle will remain intact!
