Perfect, Light, Low Carb Pie
Spring is here and that means it’s time to try some delicious spring desserts. There is nothing fresher and spring-like than a key lime pie. Of course, most key lime pies are made using sweetened condensed milk which is very not keto. One serving of sweetened condensed milk has 22 grams of carbs! That means in that one little can, there are 220 grams of carbs waiting to ruin your diet. Not good and definitely not an option for keto followers.
Almost every key lime pie recipe you find is going to have sweetened condensed milk in the recipe. That is because the milk gives the key lime pie a smooth, creamy texture. It also is the primary sweetener in most pies. In order to make a tasty, low-carb version of key lime pie, we first had to tackle the sweetened condensed milk and make our own keto ingredients.
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Making your own sweetened condensed milk is not actually that hard. Essentially, you need to boil and thicken milk-aka condensed the milk. See where this ingredient got its name?! To do this, we boiled heavy cream, granular erythritol, and butter. The mix simmers on the stove for about 30 minutes. It will get very thick and sticky, just like the sweetened condensed milk you get in the can. Of course, our mix has nowhere near that amount of carbs.
Let the sweetened condensed milk cool completely to get the best results. You can place it in the fridge or just let it cool in the saucepan to room temperature. Once cool, it will be ready to use! There should be about a cup of sweetened condensed milk in the pan which is exactly what you need to make this pie.
While the keto-sweetened condensed milk is cooling, you can start making your low-carb pie crust. Combine almond flour, flaxseeds, and granular erythritol together in a large bowl. Mix in the melted butter and stir until the mix resembles wet sand. Press the crust into the bottom of a pie pan, pushing it into the bottom of the pan and up the sides. Bake the pie crust for about 10 minutes to set it in place. This prebaking will make sure your crust is nicely toasted and doesn’t get too soggy when the wet pie filling is poured on top.
To make the keto key lime pie filling. You begin by whisking together the eggs, homemade keto condensed milk, key lime juice, key lime zest, and vanilla. All you really need to do is whisk until smooth and the pie filling is ready!
Key limes are often called Mexican limes or West Indian Limes. They are more aromatic than regular limes and have a more sour and floral taste. They tend to be smaller than regular limes and often have more seeds. You can find bottles of key lime juice in almost any grocery store or order them online. The special key lime juice will give your pie a lot of flavor and is well worth the extra cost.
Once your keto key lime pie is baked, let it cool completely before slicing. You want the filling to really chill and set so your pie slices look perfect. Serve the low carb key lime pie with fresh whipped cream and store any extras in the fridge. We hope you enjoy this recipe all spring and into the summer, too!
- 7 ounces almond flour
- 1/4 cup ground flaxseeds
- 1 tbsp So Nourished granular erythritol
- 6 tbsp melted butter
- 20 ounces heavy cream
- 3/4 cup So Nourished granular erythritol
- 4 tsp melted butter
- 4 eggs
- 1/2 cup heavy cream
- 1/2 cup key lime juice
- 1 1/2 tbsp key lime zest
- 1 tsp vanilla extract
- Begin by making the condensed milk. Combine all of the ingredients in a small saucepan and bring the mix to a boil. Lower the heat to a simmer and let simmer for 30 minutes to thicken. Remove the pan from the heat and set aside to cool completely.
- Preheat your oven to 350 degrees F.
- In a large bowl, combine the almond flour, flaxseeds, granular erythritol and 6 Tbsp of melted butter. Stir until mixed well then dump the mix into your 9” pie pan.
- Press the almond flour crust into the pan, making an even layer in the bottom of the pan and about 1 inch up the sides of the pan as well.
- Bake the crust for 10 minutes or until it begins to turn a golden brown. Remove from the oven and set aside to cool.
- Whisk the eggs and cooled condensed milk together in a large bowl. Add the lime juice, heavy cream, lime zest and vanilla to the mix and whisk well, blending everything together into a smooth batter.
- Pour the key lime mix into the pre baked crust and then bake the entire pie for 35 minutes. The pie is done when the filling is set and the pie no longer wiggles in the center. Remove the pie from the oven and let cool for 20 minutes at room temperature. Place the pie in the fridge and cool for another 2 hours.
- Add keto whipped cream if you’d like and then slice and serve!
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
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