Best Ever Keto Key Lime Pie

Yield: 8

Author: Madeline Bertarelli

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Best Ever Keto Key Lime Pie

Prep time: 20 MinCook time: 25 MinInactive time: 3 HourTotal time: 3 H & 45 M

Ingredients

Crust

• 2 cups almond flour
• 3 tbsp brown sugar substitute
• 1/2 tsp sea salt
• 6 tbsp unsalted butter (melted)
• 1 tsp vanilla extract

Filling

• 28 oz media table cream, about 4 (7.6 oz) cans
• 1 1/4 cups xylitol or monk fruit allulose blend
• 240 g (1 cup) whole milk plain Greek yogurt
• 1 tablespoon grated lime zest
• ¾ cup fresh lime juice

Topping

• 1 cup cold heavy cream or full fat canned coconut milk (top of can only)
• 2 tablespoons keto confectioners' sweetener
• 1 teaspoon grated lime zest
• 8 to 10 thin lime slices

Instructions

Crust

1. Preheat oven to 375° F and set an oven rack in the middle position.
2. In a large bowl or food processor, mix together the almond flour, sweetener, and salt.
3. In a small bowl, stir together the melted butter and vanilla. Add to the almond flour mixture. Stir well, pressing with the back of a spoon or spatula, until uniform. It should be crumbly, but sticky enough to press together.
4. Line the bottom of a 9-inch springform pan with parchment paper. Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of the pie pan. (Tip: do the sides first.)
5. Bake for 10 minutes, until just slightly browned. Let the crust cool on a wire rack.

Filling

1. Lower the oven temperature to 350°.
2. With a handheld mixer, combine the table cream, sweetener, yogurt, lime zest, and lime juice. Pour the thick mixture into the warm crust.
3. Bake for 15 minutes, until the filling is almost set; it should wobble a bit. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours.

Topping

1. Using a handheld mixer, beat the heavy cream until soft peaks form. Add the confectioners’ sugar and beat until medium peaks form.
2. Top the pie with the whipped cream. Decorate with the zest and lime slices. Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, serve cold.

Notes

Make Ahead: You can make the crust a day ahead of time, but the filling should be added on the day of serving.