Yummy Low-Carb Key Lime Pie Recipe - Simply So Healthy (2024)

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For the crust

• coconut oil spray for pan
• 1 cup super fine almond flour
• 1/4 cup granulated stevia/erythritol blend (Pyure-twice as sweet as sugar)
• 1/2 teaspoon baking soda
• pinch of salt
• 1 teaspoon vanilla extract
• 1/4 cup butter

For the filling

• 1/2 cup granulated stevia/erythritol blend
• 1 1/4 teaspoon xanthan gum
• pinch of salt
• 4 egg yolks
• 2 teaspoons lime zest preferably from Key limes
• 1/2 cup freshly squeezed lime juice preferably from Key limes
• 2 1/2 cups heavy whipping cream quantity divided

Optional

• additional whipped cream and lime slices for garnish

For the crust

1. Preheat oven to 375º Fahrenheit. Spray 9" pie pan with coconut oil.

2. In a medium bowl whisk the almond flour, granulated sweetener, baking soda, and salt together until combined and no lumps remain.

3. Stir in vanilla.

4. Using a pastry blender, cut butter into the almond flour mixture. The end result will appear mealy.

5. Transfer crust mixture to the prepared pie pan. Press mixture to cover the bottoms and sides of the pan. Flute the top edge of the crust, if desired.

6. Using a fork, poke holes in the bottom and sides of crust to allow air to escape while it bakes. Bake crust in the preheated oven for 8-10 minutes, or until bottom begins to brown. If necessary, cover the top edges of the crust with strips of foil to prevent them from burning.

7. Remove crust from oven and allow to cool.

For the filling

1. Add the granulated sweetener, xanthan gum and salt to a 2 quart saucepan (not over heat) and whisk together.

2. Whisk in the egg yolks and the lime zest. Very slowly, add the lime juice, constantly whisking, stopping occasionally to scrape down the sides of the pan. Slowly add 1 1/2 cups of cream in the same manner. Place the saucepan on the stove over medium-low heat, whisking constantly. Continue heating until the mixture comes to a simmer. Remove from heat and strain into a heat proof bowl.

3. Allow mixture to cool at room temperature for about 15-20 minutes, then place uncovered in the refrigerator and allow to cool until the mixture is room temperature or a little cooler, about 30 minutes. Do not cool mixture for too long or it might set.

4. Add the remaining heavy cream to a medium mixing bowl. Using a hand mixer, whip the cream until stiff peaks form.

5. Remove the lime filling mixture from the refrigerator and whisk to make the mixture smooth again as the top of the mixture may have thickened a bit.

6. Transfer 1/3rd of the whipped cream into the lime filling. Stir to lighten the mixture. Add remaining whipped cream to the filling and fold in gently to keep the mixture as fluffy as possible.

7. Pour filling into the pie crust, cover, and refrigerate for 4-5 hours before serving.

Nutrition Facts

Low-Carb Key Lime Pie

Amount Per Serving (1 slice (1/8 of the pie))

Calories 431 Calories from Fat 396

% Daily Value*

Fat 44g68%

Carbohydrates 8g3%

Fiber 4g17%

Protein 6g12%

* Percent Daily Values are based on a 2000 calorie diet.