This tart and tangy key lime pie is a tasty low-carb dessert
Do you like pie? I sure do and it's one of those delicious desserts you pretty much have to avoid when you start livin' la vida low-carb because of the sugar in the pie filling and the white flour in the crust. Well, have I got a treat for you today!
This recipe compliments of our friends at Low-Carb Connoisseur and Low-Carb Luxury is a beautiful pie to serve to your low-carb and non-low-carb friends and family alike. This one will hit the spot anytime your sweet tooth hits! ENJOY!
LOW-CARB TROPICAL KEY LIME PIE
1 cup Now Unblanched Almond Flour
1/4 cup Splenda
4 Tablespoons butter, melted
Ingredients for Key Lime Filling:
1/2 cup Thai Kitchen coconut milk
1/4 cup heavy cream
1 cup Splenda
1 Tablespoon Expert Foods not/Sugar
3 Egg Yolks
1/2 cup Nellie & Joe's Key West Lime Juice
1 drop green food color, optional
Melt butter in a small bowl. Add almond flour and Splenda. Mix well. Press firmly into bottom and up sides of 8 or 9 inch pie plate and refrigerate until firm.
Combine coconut milk, heavy cream, not/Sugar and Splenda in a small saucepan and cook over low heat, stirring constantly until well mixed and slightly thickened. Set aside and allow to cool.
Combine milk/Splenda mixture, egg yolks, lime juice, and green color. Blend until smooth. Pour filling into pie crust and bake at 350°F for 10 minutes. Allow to stand for 10 minutes before refrigerating. Just before serving, top with freshly whipped cream or meringue topping, and garnish with lime slices.
Carbs per slice: 5-6.5g