Low Carb Key Lime Pie With Low Carb Crust!

Recipe by cckarl
READY IN: 1hr 15mins


  • 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)


  • 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).