Key Lime Pie - Low Carb Version Recipe - Allrecipes.com
Key Lime Pie - Low Carb Version Recipe
  • READY IN 4+ hrs

Key Lime Pie - Low Carb Version

Recipe by  

"A delicious, low-carb pie that actually tastes great! You, your family and friends will love this one."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. In a medium bowl, mix together 1 cup ground pecans, butter, 2 packets sweetener, and 1/2 teaspoon coconut extract. Press firmly into bottom and up sides of an 8 inch pie plate; refrigerate until firm.
  2. In a small bowl, whip the heavy cream with 2 packets sweetener until soft peaks form. Set aside.
  3. In a large bowl with high sides, mix the gelatin with boiling water until all the gelatin has dissolved. Then stir in the cold water. With an electric mixer, slowly beat in the cream cheese. After all cream cheese is added, stir in remaining 1/2 teaspoon coconut extract, and beat at high speed until smooth. Carefully fold in the whipped cream. Use a spatula to scrape mixture into the pie pan and spread around. Sprinkle remaining 2 tablespoons ground nuts on top. Refrigerate several hours or overnight to allow gelatin to set thoroughly.
Kitchen-Friendly View
  • PREP 35 mins
  • READY IN 4 hrs 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 30, 2005

Excellent recipe! I doubled the crust and left the filling as per the recipe and put it in a 9 x 13 pan. Next time I plan to add whipping cream to the top. Great flavor!

 
Most Helpful Critical Review
Nov 07, 2004

I found that this recipe is too sweet. Next time I think I'll try with only one box of sugar free jello. My family could only stand to eat a very small piece. The crust however, was great. I think I'll use this crust with other recipes.

 
May 06, 2006

After having no sweets for weeks, I thoroughly enjoyed this recipe. I first tried it with strawberry/banana jello because I live out of country and it was the only flavor of sugar free to be found. I thought it tasted a bit like a banana split! When a visiting friend brought the lime jello, I made it with lime and found it to be excellent. It is not going to rival REAL key lime pie, but if sugar and flour have been banished from your eating plan, this makes a very satisfying substitution. (We also don't have coconut extract. I've been using vanilla most of the time.)

 
Jun 18, 2005

I used vanilla, instead of the coconut. The flavor was excellent. I think next time I'll make more of the crust, so it's thicker. Thanks for the recipe! My low carb husband loved it.

 
Jul 19, 2010

This has been one of the best sugar free treats I have had. I've made it twice, and liked my modifications to make it more tart. Modified: vanilla instead of coconut; sour cream instead of heavy cream (just mix in with cheese); half the package of jello; and added juice and zest of one lime. Almost like real key lime.

 
Nov 19, 2004

Suggestions, try using one packet of splenda instead of two. Use vanilla extract instead of coconut. I did this and it turned out very well!

 
Sep 05, 2004

Really good for so low carb!!! It is like a mousse pie. Be sure to let your cream cheese sit out for a long time to soften. Loved the pecan crust- I just used pecan chips.(very small) I mixed the jello into the boiling water in the saucepan, then added the cold water. Then poured it into the KitchenAid bowl & went from there. I let the crust sit in the fridge for 1 hour & the finished pie for 5 hours. Lots of filling that I had to pile up- but it worked! Beautiful with the sprinkling of pecan chips on the top. Thanks for the recipe!

 
Aug 30, 2008

Pretty good...nice and tart. Lots of flavor makes up for lack of carbs. Didn't really like the crust. Might make only half so it isn't so thick next time. Will make again!

 

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Nutrition

  • Calories
  • 415 kcal
  • 21%
  • Carbohydrates
  • 4.7 g
  • 2%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 41.4 g
  • 64%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 268 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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