Well its Fathers Day and Bossman’s favorite dessert is key lime pie! So even being on low carb I knew there had to be a way to make this work. What was even better I had all the stuff to make it. I keep SF jello on hand as a snack or treat. Heavy whipping cream I use in my coffee in the morning. I always have coconut and almond flour. And butter for well everything. Cream cheese is another keto staple. So I have secretly been dying for a decadent dessert and this just hit the spot. It was super easy to make and everyone like it!! We had steak and bacon wrapped asparagus for dinner and this dessert was a perfect finish for a summer night BBQ.
I hope you guys enjoy this one as much as we did
Keto Key Lime Pie
1 C almond flour
1/2 C coconut flour
6 T butter
3 t sweetener
8 oz cream cheese softened
1 t vanilla
1 1/2 C heavy whipping cream (whipped)
.3 oz Sugar free LIME jello
lime zest and 1/2 the juice from lime
- Heat oven to 350 degrees. Mix melted butter and sweetener, then mix in flours. It should form a crust type texture.
- Mold crust in a greased pie dish. And bake for 8-10 minutes and slightly browned. Make sure to cool crust.
- Mix all of topping ingredients except whipped heavy cream and beat till smooth. Fold in whipped heavy cream and fill pie crust and smooth out.
- Let sit in fridge for at least 2 hours.
Nutritional Information: 8 slices
Calories 324; Fat 31 g; Total Carbs 9g; Fiber 4g; Protein 7g