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Healthy Key Lime Pie

With all of the tart, sweet flavor and none of the sugar, this low carb key lime pie will remind you of the slices you've enjoyed in Florida seafood restaurants. The pie has a slightly different texture than the original, though, with its airy, almost mousse-like filling. I can promise you that you won't miss the sweetened condensed milk after tasting this pie. Feel free to serve it liberally with whipped cream.  Sugar Free, Gluten Free, lower carb, high fat heavy cream can be substituted but hey, have a little fun.

Recipe courtesy of Lauren Benning

Posted By: Lauren Benning
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Prep Time: 45 | Cook Time: 15 | Ready In: 60
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For Crust:

  • 1 cup blanched almond meal, packed
  • 1/2 cup pecan meal, packed
  • 1/2 tsp. cinnamon
  • 1/8 tsp. NuNaturals pure stevia extract
  • 2 tsbp. granular erythritol, powdered
  • ½ tsp. xanthan gum
  • 3 tbsp. butter, melted
  • ½ tsp. vanilla
  • 1/8 tsp. salt

For Filling:

  • 8 oz. cream cheese, softened
  • 7 tbsp. granular erythritol (or other sugar substitute), powdered
  • 1/4 plus 1/8 tsp. NuNaturals pure stevia extract
  • 1/2 cup key lime juice (the bottled kind works well)
  • 1/4 tsp. finely minced lime zest (1/8 tsp. for less tartness)
  • 1 packet (2 tsp.) unflavored gelatin
  • 1 cup heavy cream

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Cooking Process:


For Crust:

Preheat oven to 350 degrees Fahrenheit.

Whisk together almond meal, pecan meal, cinnamon, stevia, and xanthan gum together in a bowl. Grind erythritol in a coffee grinder to powder it. Whisk into the above mixture. Stir vanilla and salt into melted butter. Add to dry mixture, and knead together dough with hands until everything is distributed evenly throughout the dough. The color of the dough will look even when its ready. Lightly grease a large glass pie dish with butter. Press dough into dish in the shape of a crust, trying to make sure that the thickness is the same all over the pie dish. Poke holes with a fork all over the crust so to ensure that air pockets don't form while it's baking. Bake crust for 14-15 minutes. Make sure to remove crust from the oven once edges are slightly browned. Check the crust a couple of times while it bakes to see if bubbles form. Should you see air pockets rising under the crust, open the oven door, and gently prick those areas with your fork. Place dish on a cooling rack to cool, and wait at least 2 hours for crust to dry out and reach room temperature. You can cover the crust with plastic wrap, and store it in the refrigerator overnight if you'd like to prepare the filling the next day.

For Filling:

Set cream cheese out on the counter for 2 hours to reach room temperature.

Beat cream cheese with a mixer until smooth and free of lumps. Powder erythritol in coffee grinder. Stir erythritol and 1/4 tsp. stevia into cream cheese, then beat with mixer for 2-3 minutes on high speed to ensure erythritol has dissolved and texture is smooth. Refrigerate mixture while you perform the next step.

Heat key lime juice, covered, in microwave on HIGH for 2 minutes. Add lime zest to hot key lime juice. Whisk gelatin into key lime juice until it has completely dissolved. Let mixture cool for 5-10 minutes, or until no longer hot to the touch. Stir key lime juice mixture into cream cheese mixture. You want the gelatin to start thickening as it cools down. Look for a pudding-like texture as you are stirring the cream cheese mixture around the bowl. If it is not thickening, make an ice bath with another bowl filled with ice and water. Set bowl with cream cheese mixture over the ice bath (making sure water doesn't get into cream cheese mixture!) and stir the cream cheese mixture around bottom of bowl with a spatula. Do this for a couple of minutes until the mixture thickens to a pudding-like consistency and is cool to the touch. Remove bowl with cream cheese mixture from ice bath, and set aside.

In a separate bowl, beat heavy cream and 1/8 tsp. stevia until stiff peaks form. Use spatula to fold a dollop of whipped cream mixture into cream cheese mixture, and stir it around a bit. Fold the rest of the whipped cream into cream cheese mixture until texture is fairly even. Scrape filling into pie crust. Refrigerate pie, uncovered, for 3-4 hours, or until texture is firm enough to cut. Serve topped with whipped cream if desired. Pie will keep at least 3 days refrigerated.


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Reviewed on: Dec 16, 2018 By
Reviewed on: Dec 16, 2018 By
Reviewed on: Dec 16, 2018 By