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.

• Ready In: 1 hr 15 mins
• Serves: 4-6
• Yields: 1 cheesecake

Ingredients

• 1 (3 ounce) box sugar-free lime gelatin (I only use 1/2)
• 1 (8 ounce) box  neufchatel cheese (softened)
• 1  lime, juice and zest of

• Crust

• 1  cup  unblanched sliced almonds
• 4  tablespoons butter, melted
• 2  g Splenda sugar substitute (or 2 individual packets)

• Optional

• 2  tablespoons  sugar-free Cool Whip
• 1  lime (to garnish)

Directions

1. Start with the crust.
2. Preheat oven to 350°F.
3. In a food processor add the cup of raw almonds, pulse until it is the size of sand granules (not too fine!).
4. Add in the 2 packets of Splenda and the 4 tablespoons of melted butter.
5. Pulse until it is well mixed and a workable paste.
6. 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.
7. 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.
8. Once done, take out of oven and put in the freezer.
9. For the filling:
10. 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.
11. Add in 1 juice of lime as well as some zest from the peel.
12. Add in the softened Neufchatel cheese.
13. Pulse until well-mixed, should be a thick liquid mixture.
14. Add the filling on to your crust and smooth until even.
15. 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.
16. Garnish with sliced lime and sugar-free cool whip and serve!
17. (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).