Keto Key Lime Pie
Serves: 8
Ingredients
For the crust:
1 ½ cups almond flour
¼ cup unsweetened shredded coconut (optional)
¼ cup butter, melted
3 tbsp erythritol or monk fruit sweetener
½ tsp cinnamon
For the filling:
1 cup heavy cream
8 oz cream cheese, softened
½ cup powdered erythritol (or monk fruit sweetener)
½ cup fresh lime juice (about 4–5 limes)
1 tbsp lime zest
1 tsp vanilla extract
For topping (optional):
Keto whipped cream
Extra lime slices or zest
Directions
Prepare crust: Preheat oven to 350°F (175°C). In a bowl, combine almond flour, sweetener, cinnamon, and melted butter. Mix until crumbly, then press firmly into a greased pie dish. Bake 10 minutes until golden. Let cool.
Make filling: In a large bowl, beat cream cheese and sweetener until smooth. Add lime juice, zest, and vanilla. In another bowl, whip heavy cream until stiff peaks form, then fold gently into cream cheese mixture.
Assemble pie: Pour filling into cooled crust and spread evenly. Refrigerate at least 4 hours or overnight until set.
Serve: Garnish with whipped cream and lime slices before serving.
Tips
Swap lime for lemon juice for a Keto Lemon Pie variation.
For a creamier texture, add 2 egg yolks to the filling and bake at 325°F (160°C) for 15–18 minutes, then chill.
Store leftovers in the fridge up to 5 days.
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