Keto Key Lime Pie

Course Dessert
Keyword Amanda Balle, Key Lime
Recipe Creator Amanda Balle
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Yields:

1 pie (8 slices)

Ingredients:

CRUST

  • 1 1/4 cup almond flour
  • 1/4 cup brown erythritol
  • 1/4 cup confectioners erythritol
  • 4 Tbsp. melted butter

FILLING

  • 1 cup heavy whipping cream
  • 1/3 cup confectioners erythritol
  • 1/3 cup sour cream
  • 1/4 cup lime juice (about 2 large limes)
  • 1 Tbsp. lime zest
  • 1 serving Key Lime Keto Chow
  • 2 large egg yolks

Directions:

  • 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 Facts
Key Lime Pie
Serving Size
 
1 slice
Amount per Serving
Calories
302.3
% Daily Value*
Fat
 
28.3
g
44
%
Saturated Fat
 
12.5
g
78
%
Trans Fat
 
0.7
g
Polyunsaturated Fat
 
3.05
g
Monounsaturated Fat
 
10.88
g
Cholesterol
 
101
mg
34
%
Sodium
 
122.7
mg
5
%
Potassium
 
378.03
mg
11
%
Carbohydrates
 
29.9
g
10
%
Fiber
 
2.9
g
12
%
Sugar
 
2.2
g
2
%
Sugar Alcohol
 
23.47
g
Net Carbs
 
3.62
g
Protein
 
8.8
g
18
%
Vitamin A
 
846.95
IU
17
%
Vitamin C
 
18.5
mg
22
%
Calcium
 
174.68
mg
17
%
Iron
 
1.06
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients:

CRUST

  • 1 1/4 cup almond flour
  • 1/4 cup brown erythritol
  • 1/4 cup confectioners erythritol
  • 4 Tbsp. melted butter

FILLING

  • 1 cup heavy whipping cream
  • 1/3 cup confectioners erythritol
  • 1/3 cup sour cream
  • 1/4 cup lime juice (about 2 large limes)
  • 1 Tbsp. lime zest
  • 1 serving Key Lime Keto Chow
  • 2 large egg yolks
Nutrition Facts
Key Lime Pie
Serving Size
 
1 slice
Amount per Serving
Calories
302.3
% Daily Value*
Fat
 
28.3
g
44
%
Saturated Fat
 
12.5
g
78
%
Trans Fat
 
0.7
g
Polyunsaturated Fat
 
3.05
g
Monounsaturated Fat
 
10.88
g
Cholesterol
 
101
mg
34
%
Sodium
 
122.7
mg
5
%
Potassium
 
378.03
mg
11
%
Carbohydrates
 
29.9
g
10
%
Fiber
 
2.9
g
12
%
Sugar
 
2.2
g
2
%
Sugar Alcohol
 
23.47
g
Net Carbs
 
3.62
g
Protein
 
8.8
g
18
%
Vitamin A
 
846.95
IU
17
%
Vitamin C
 
18.5
mg
22
%
Calcium
 
174.68
mg
17
%
Iron
 
1.06
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • 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.

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