LOW CARB KEY LIME PIE WITH LOW CARB CRUST!
I really enjoy the results of the South Beach Diet, but there's only so long I can take eating cheese, meats or salads, sometimes you just need something sweet - and not another Jell-O cup. The consistency of the filling of this dish is so thick and flavorful, you won't know it's a substitute and with some borrowed tips from member, CinLin, for the low carb crust plus a few added twists, you won't even miss the graham cracker crust. You can also mix up the flavorings for both the filling and the crust to create a lemon cheesecake, a chocolate mousse pie, or whatever you're craving! Additionally, please note I erred on the side of smaller servings, so if you have more than two mouths to feed, I would double the recipe.
Provided by cckarl
Categories Gelatin
Time 1h15m
Yield 1 cheesecake, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Start with the crust.
- Preheat oven to 350°F.
- In a food processor add the cup of raw almonds, pulse until it is the size of sand granules (not too fine!).
- Add in the 2 packets of Splenda and the 4 tablespoons of melted butter.
- Pulse until it is well mixed and a workable paste.
- 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.
- 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.
- Once done, take out of oven and put in the freezer.
- For the filling:.
- 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.
- Add in 1 juice of lime as well as some zest from the peel.
- Add in the softened Neufchatel cheese.
- Pulse until well-mixed, should be a thick liquid mixture.
- Add the filling on to your crust and smooth until even.
- 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.
- Garnish with sliced lime and sugar-free cool whip and serve!
- (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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Kiara Fowler
[email protected]I made this pie for my family and they loved it! The crust was crispy and the filling was smooth and creamy. I would definitely make this pie again.
Na Bet
[email protected]This pie was a bit too tart for my taste, but I think that's just a personal preference. The crust was great, though, and the filling was very smooth and creamy. I would recommend this recipe to anyone who loves tart key lime pie.
Kobir Mia
[email protected]I love key lime pie, and this low-carb version is just as good as the traditional version. The crust was flaky and the filling was creamy and tangy. I would definitely recommend this recipe to anyone looking for a low-carb dessert.
Hadeel Almanaseer
[email protected]This pie was easy to make and very delicious. The crust was a perfect balance of sweet and salty, and the filling was smooth and tangy. I would definitely make this pie again.
Debbie Gaoses
[email protected]I followed the recipe exactly and the pie turned out great! The crust was crispy and the filling was creamy and tart. I would definitely recommend this recipe to anyone looking for a low-carb key lime pie.
Jaimes 1981
[email protected]This pie was delicious! The crust was flaky and buttery, and the filling was smooth and creamy. I loved the tangy flavor of the key limes. I would definitely make this pie again.
Seyoum Gele
[email protected]I made this pie for a party and it was a huge hit! Everyone loved the combination of the tangy filling and the sweet crust. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make dessert.
RABICAT RASTA
[email protected]This pie was a bit too tart for my taste, but I think that's just a personal preference. The crust was great, though, and the filling was very smooth and creamy. I would recommend this recipe to anyone who loves tart key lime pie.
Rahman Black
[email protected]I'm not a huge fan of key lime pie, but I made this recipe for my husband, who loves it. He said it was the best key lime pie he's ever had! The crust was flaky and buttery, and the filling was smooth and creamy. I'm not sure I'll be making this pie
Rsfat Rafat
[email protected]I love key lime pie, but I'm always looking for ways to make it healthier. This low-carb version is perfect! The crust is made with almond flour and coconut oil, and the filling is sweetened with stevia. It's just as delicious as the traditional vers
Tumelo Winisang
[email protected]This pie was a bit more time-consuming to make than I expected, but it was well worth the effort. The crust was crispy and flavorful, and the filling was perfectly sweet and tangy. I would definitely recommend this recipe to anyone looking for a deli
Prophet birahanu Markos
[email protected]I was skeptical about this recipe at first, but I'm so glad I gave it a try! The crust was surprisingly flaky and buttery, and the filling was smooth, creamy, and perfectly tart. I especially appreciated the fact that this pie is low in carbs, making
Mandy Pickett
[email protected]This low-carb key lime pie was a delightful surprise! The crust was easy to make and held together well, and the filling was creamy, tangy, and perfectly sweet. I loved the addition of almond flour, which gave the crust a nice nutty flavor. Overall,