Key Lime Pie - Low Carb Version

Key Lime Pie - Low Carb Version

49
Jo Ann 1

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

4 h 35 m servings 415 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 41.4 g
  • 64%
  • Carbs:
  • 4.7g
  • 2%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 268 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

49
  1. 57 Ratings

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Most helpful positive review

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

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...

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!

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 hea...

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 fou...

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.

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!

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 th...

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...

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!

I was very happy to find a Low Carb version for pie! I am not a lover of Key Lime Pie, but I could not resist, since I have not been able to have a piece of pie since I started my Low Carb Diet...