Low Carb Key Lime Pie With Low Carb Crust!

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READY IN:
1hr 15mins
SERVES:
4-6
YIELD:
1 cheesecake
UNITS:
US

Ingredients Nutrition

  • 1 (3 ounce) box sugar-free lime gelatin (I only use 1/2)
  • 1 (8 ounce) box neufchatel cheese (softened)
  • 1 lime, juice and zest of
  • Crust
  • 1 cup unblanched sliced almonds
  • 4 tablespoons butter, melted
  • 2 g Splenda sugar substitute (or 2 individual packets)
  • Optional
  • 2 tablespoons sugar-free Cool Whip
  • 1 lime (to garnish)

Directions

  1. Start with the crust.
  2. Preheat oven to 350°F.
  3. In a food processor add the cup of raw almonds, pulse until it is the size of sand granules (not too fine!).
  4. Add in the 2 packets of Splenda and the 4 tablespoons of melted butter.
  5. Pulse until it is well mixed and a workable paste.
  6. Spray a small, square baking dish (I actually prefer a metal pan as it has the tendency to crisp the nuts better) with cooking spray and with a spatula, add in the mixture and pat until evenly spread.
  7. Put in oven for 10-12 minutes; broil on top for another 1-2 minutes. Be careful that it doesn't burn; it should be a toasted brown.
  8. Once done, take out of oven and put in the freezer.
  9. For the filling:
  10. In a food processor, add 1/2 package of lime Jell-O; follow the directions on the box and then pulse in the food processor until well mixed.
  11. Add in 1 juice of lime as well as some zest from the peel.
  12. Add in the softened Neufchatel cheese.
  13. Pulse until well-mixed, should be a thick liquid mixture.
  14. Add the filling on to your crust and smooth until even.
  15. I prefer to put it back into the freezer for about 1 hour and then either enjoy as a frozen treat or take it out for a few minutes to soften, but you can also just put it in the fridge for a few hours to set.
  16. Garnish with sliced lime and sugar-free cool whip and serve!
  17. (You can also substitute the lime Jell-O for lemon Jell-O for a cheesecake variation or chocolate Jell-O pudding for a chocolate mousse pie--minus the lime, of course).

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