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Keto  Key Lime Pie

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A creamy keto key lime pie with cream cheese crust is simple to prepare! The low-carb filling is no-bake and sets up after a few hours in the refrigerator.

Ingredients

Crust: ▢4 ounces cream cheese ▢1 ½ cups almond flour ▢3 tablespoons low carb sugar substitute Filling: ▢1 cup heavy whipping cream ▢8 ounces cream cheese softened ▢½ cup Swerve Confectioners Powdered Sweetener ▢⅓ cup key lime juice ▢lime zest optional

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Step 1

Pulse all the crust ingredients together in a food processor until cream cheese has been evenly incorporated into almond flour.

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Step 2

Using the back of a tablespoon, press crust mixture into 9 inch pie pan. If dough is too sticky, try using plastic wrap or a small pastry roller.

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Step 3

Bake crust at 350F for about 10-12 minutes. Allow to cool on rack.

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Step 4

In medium bowl, beat heavy cream with electric mixer until stiff peaks form.

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Step 5

In a separate bowl, beat cream cheese and sweetener until light and fluffy. Blend in lime juice and zest.

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Step 6

Fold in the whipped cream until well incorporated.

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Step 7

Spread cream cheese mixture into crust. Refrigerate at least five hours or overnight. Keep refrigerated.

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