Key Lime Pie Low Carb Version Recipes
KEY LIME PIE - LOW CARB VERSION
A delicious, low-carb pie that actually tastes great! You, your family and friends will love this one.
Provided by Jo Ann
Categories Desserts Pies No-Bake Pie Recipes
Time 4h35m
Yield 8
Number Of Ingredients 12
Steps:
- 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.
- In a small bowl, whip the heavy cream with 2 packets sweetener until soft peaks form. Set aside.
- 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.
Nutrition Facts : Calories 414.5 calories, Carbohydrate 4.7 g, Cholesterol 93.4 mg, Fat 41.4 g, Fiber 1.6 g, Protein 7.2 g, SaturatedFat 19.5 g, Sodium 267.9 mg, Sugar 0.8 g
LOW CARB KEY LIME PIE WITH LOW CARB CRUST!
I really enjoy the results of the South Beach Diet, but there's only so long I can take eating cheese, meats or salads, sometimes you just need something sweet - and not another Jell-O cup. The consistency of the filling of this dish is so thick and flavorful, you won't know it's a substitute and with some borrowed tips from member, CinLin, for the low carb crust plus a few added twists, you won't even miss the graham cracker crust. You can also mix up the flavorings for both the filling and the crust to create a lemon cheesecake, a chocolate mousse pie, or whatever you're craving! Additionally, please note I erred on the side of smaller servings, so if you have more than two mouths to feed, I would double the recipe.
Provided by cckarl
Categories Gelatin
Time 1h15m
Yield 1 cheesecake, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Start with the crust.
- Preheat oven to 350°F.
- In a food processor add the cup of raw almonds, pulse until it is the size of sand granules (not too fine!).
- Add in the 2 packets of Splenda and the 4 tablespoons of melted butter.
- Pulse until it is well mixed and a workable paste.
- Spray a small, square baking dish (I actually prefer a metal pan as it has the tendency to crisp the nuts better) with cooking spray and with a spatula, add in the mixture and pat until evenly spread.
- Put in oven for 10-12 minutes; broil on top for another 1-2 minutes. Be careful that it doesn't burn; it should be a toasted brown.
- Once done, take out of oven and put in the freezer.
- For the filling:.
- In a food processor, add 1/2 package of lime Jell-O; follow the directions on the box and then pulse in the food processor until well mixed.
- Add in 1 juice of lime as well as some zest from the peel.
- Add in the softened Neufchatel cheese.
- Pulse until well-mixed, should be a thick liquid mixture.
- Add the filling on to your crust and smooth until even.
- I prefer to put it back into the freezer for about 1 hour and then either enjoy as a frozen treat or take it out for a few minutes to soften, but you can also just put it in the fridge for a few hours to set.
- Garnish with sliced lime and sugar-free cool whip and serve!
- (You can also substitute the lime Jell-O for lemon Jell-O for a cheesecake variation or chocolate Jell-O pudding for a chocolate mousse pie--minus the lime, of course).
LOW CARB KEY LIME PIE
This is a great substiute for the 'real' thing. My weight loss support group was mourning the loss of their favorite dessert so I came up with this low carb version.
Provided by Hippie2MARS
Categories Pie
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Soften cream cheese in mixing bowl (you can nuke it on medium in the microwave for about 2 minutes), Blend in lime juice and Splenda.
- In a separate bowl, stir the boiling water into the Jello until it is completely dissolved.
- SLOWLY blend Jello mixture with the cream cheese mixture until blended.
- Add the cold water and the lime zest immediately and mix thoroughly.
- Pour into pie pan and refrigerate at least one hour.
- Cut into eight slices and serve with a dollop of Reddi Whip.
Nutrition Facts : Calories 234.7, Fat 19.8, SaturatedFat 12.4, Cholesterol 62.4, Sodium 185.2, Carbohydrate 5.1, Sugar 0.1, Protein 10.2
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