A Taste Of Summer-Easy To Make Low-Carb Key Lime Pie
Hot summer nights call for light and tasty desserts and thanks to our easy to make low-carb Key Lime Pie you have the
a perfect taste of summer whether it’s for a weekend treat or a special occasion. One of my favorite things about eating out has always been dessert, especially when it comes to pies but now with our easy to create recipe, you don’t have to wait until the next time you go out to eat because this quick and simple Key Lime Pie will make any mealtime a special occasion. It tastes so rich that no one will ever guess that not only is it mouth-watering good but it’s also low-carb too which means, of course, going back for seconds, and maybe even thirds. It’s the perfect complement to eating out in the backyard on the weekend or better. yet, make two and share it with family or friends just to let them know you’re thinking about them. Here’s how easy it is to have a great taste of summer with this easy to make low-carb Key-Lime Pie.
Low Carb Key Lime Pie
For the pie crust:
1-ounce cream cheese softened
1 tbsp heavy cream
1 egg, beaten
1 1/2 cups almond flour
2 tbsp 1:1 stevia powder
1/8 tsp salt
For the pie filling:
1 cup 1:1 stevia powder
1 packet of unflavored gelatin
2 tsp corn starch
1 cup of heavy cream
5 egg yolks
1/2 cup lime juice
1 drop of green food coloring
Make the pie crust first. Soften the cream cheese in the microwave, add the heavy cream and mix well. Beat one egg in a small bowl with a fork or whisk until evenly mixed and add it to the cheese and heavy cream. Stir this mixture until it is well mixed.
In a small mixing bowl, combine the almond flour, stevia, and salt. Add in the wet ingredients and mix them to form a dough.
Roll the dough between 2 sheets of lightly oiled parchment paper to make a 13-inch circle.
Remove the top sheet and invert the crust over a well-greased pie pan.
Press the crust into the pan as you peel away the parchment paper. Cut away any excess at the top and flute the top. Use a fork to poke several holes in the bottom of the crust so steam can escape.
Bake the crust for 15 minutes at 350 F in the oven.
While the crust is baking, mix up the filling in a medium-sized mixing bowl.
Combine the cornstarch, gelatin, and stevia in a mixing bowl and pour in the heavy cream while stirring to avoid clumping.
Next, beat in the egg yolks until they are evenly combined. Finally, add the lime juice.
Pour the filling mixture into the pie crust and bake the pie at 350 F for 25 minutes or until the center has set. Let the pie cool on a wire rack and cover with plastic wrap and refrigerate. Serve cold with a dollop of whipped cream.
Summer nights just got a whole lot tastier thanks to this low-carb Key Lime Pie. Just add a cool summer night and serve. What’s your favorite type of pie for summertime?