Date Posted: 25 October, 2021 | Join The Conversation! Be the first to comment!

Low Carb Key Lime Pie

Just in time for Thanksgiving is The USA!

My biggest weakness is still having a sweet treat after dinner. That’s were
this Best Low Carb Key Lime Pie recipe comes into play, tangy, delicious, and creamy is sure to be a family favorite! With a delicious low carb graham cracker crust filled with an incredibly creamy filling!

Regular limes make an exceptional Key lime pie if you can’t find find key limes. I do not recommend you use bottled lime juice. The real lime juice from the lime makes a perfect filling.

The fact that we can so easily create sugar-free versions of beloved desserts like key lime pie, and have them taste so good and so much like the real thing, is just amazing.

So lets get started and I will show you how to make it!

1/2 cup fresh lime juice

6 oz. cream cheese softened

1 cup Hellman’s Mayonnaise

3/4 cup POWDERED erythritol/monk fruit combination. ( or your choice of sweetener)

1 1/2 teaspoons Knox unflavored gelatin.

1 tablespoon key lime zest

Graham Wafer Crust

Low Carb Graham Wafer Crust

Filling
Microwave the lime juice for 30 seconds. Add the gelatin and sweetener to dissolved. Stir well, this will take a few minutes.
In a bowl cream the cream cheese till smooth, add the mayonnaise, beat well with know lumps.
Add in the lime juice/sweetener/gelatin/zest, Mix well.
Pour the filling into the pie crust.
Chill for a minimum of 2-3 hours until set.

I add the sweetener to the hot lime juice to help dissolve the sugar, if you don’t, your filling will have the graining texture which we try to illuminate (mined you I don’t mined it:).

Keep in the refrigerator.

Options

You can add slices of lime, whipping cream to the top of the pie but this will change your macro’s.

Enjoy!