Ingredients:
CRUST
- 1 1/4 cup almond flour
- 1/4 cup brown erythritol blend
- 1/4 cup powdered erythritol
- 4 Tbsp. salted butter melted
FILLING
- 1 cup heavy cream
- 1/3 cup powdered erythritol
- 1/3 cup sour cream
- 1/4 cup fresh lime juice (about 2 large limes)
- 1 Tbsp. lime zest
- 1 serving Key Lime Keto Chow
- 2 large egg yolk
Directions:
- Preheat oven to 350°F and grease a 9-inch pie dish.
- Toast almond flour in a shallow skillet over medium heat until it’s golden in color. Stir frequently so it doesn’t burn. It should only take a couple of minutes.
- In a medium bowl add toasted almond flour and stir in sweeteners. Add the melted butter and mix until well combined.
- Press the mixture into the greased pie dish, going up the sides to make a complete crust.
- Bake at 350° F for 10 minutes. You may add filling while it’s still hot.
- While the crust bakes, use a mixer to whip together the heavy whipping cream and sweetener on high speed until stiff peaks form.
- Zest limes and then juice them.
- Add sour cream, lime juice and zest, Key Lime Keto Chow, and egg yolks to the whipped cream and mix until combined.
- Pour the key lime filling into the baked pie crust, sprinkling on more zest if desired. Bake at 350°F for 20 minutes.
- Remove pie and let cool for at least 30 minutes and then refrigerate for at least 6 hours but preferably overnight. When ready to serve, add whipped cream to top, if desired.
Nutrition Facts
Key Lime Pie
Serving Size
1 slice
Amount per Serving
Calories
302.3
% Daily Value*
Fat
28.3
g
44
%
Saturated Fat
12.5
g
78
%
Trans Fat
0.7
g
Polyunsaturated Fat
3.05
g
Monounsaturated Fat
10.88
g
Cholesterol
101
mg
34
%
Sodium
122.7
mg
5
%
Potassium
378.03
mg
11
%
Carbohydrates
29.9
g
10
%
Fiber
2.9
g
12
%
Sugar
2.2
g
2
%
Sugar Alcohol
23.47
g
Net Carbs
3.62
g
Protein
8.8
g
18
%
Vitamin A
846.95
IU
17
%
Vitamin C
18.5
mg
22
%
Calcium
174.68
mg
17
%
Iron
1.06
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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