KETO KEY LIME PIE
It tastes like the real deal.
You’re going to have to make your own sugar free sweetened condensed milk for this pie. It’s easy.
Sugar free condensed milk:
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20 ounces of heavy cream
*3/4 cup sweetener of your choice
*2 ounces butter
Directions:
Put all ingredients into a sauce pan over medium high heat and whisk while it comes to a boil. Reduce heat and let it simmer for about 20 minutes, whisking occasionally. It should reduce about 3 oz. Leaving you with around 17 ounces of the sugar free condensed milk. Pour into a heatproof container and refrigerate 1-2 hours. It will thicken while it cools. You can use this for the pie filling in one hour minimum. You can also make this a day ahead of time.
For the base (pie crust):
Preheat oven to 340
*7 ounces almond flour
*1/4 cup Golden Flax Meal
*1 TBSP sweetener of your choice
*3 ounces butter, melted.
Directions: mix all dry ingredients and then mix in the melted butter. Spread mixture into a greased pie pan and press the mixture about an inch up the sides. Bake 10 minutes or until it starts turning a golden brown. Remove from oven and let it cool completely.
Pie Filling:
*14 ounces of sugar free sweetened condensed milk.
*4 eggs
*1/2 cup key lime juice, approximately 4-5 key limes. If you can’t find key limes or do not want to juice them, then buy a bottle of Nellie and Joes Famous Key Lime Juice.
*1/2 cup heavy cream
*3 TSP key lime zest, optional.
Directions:
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Reduce oven temperature to 300
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Whisk the eggs and sugar free sweetened condensed milk using an electric hand mixer (or a stand mixer). On medium speed.
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Drop the speed to low and slowly pour in the lime juice, the heavy cream, and then the zest.
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Pour mixture into the cooled base and bake in the oven for 25-30 minutes. It should wobble in the center of the pie when you shake it. If the top of the sides or even the center starts to turn brown, take the pie out.
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Leave pie at room temperature for 20 minutes and then refrigerate for 2 hours.
**Topping: **
7 ounces heavy cream, whipped.
Whip together Heavy cream until you get thick whipped cream. You can add sweetener to it if you like. Spread the whipped cream topping over the key lime pie before serving. Or you can use it just to decorate the pie like I did.
I added more zest to the top of the pie and sprinkled some of the pie crust on top of my pie.
Cut pie into 16 slices
Nutrition per one slice of pie:
254 calories
24g fat
5g protein
5g carbs
2g fiber
NET CARBS: 3g
