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."
 
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photo by cckarl photo by cckarl
photo by cckarl
Ready In:
1hr 15mins
Ingredients:
8
Yields:
1 cheesecake
Serves:
4-6

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)
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directions

  • 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).

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Reviews

  1. I reduce the amount of cream cheese and add a cup of (thawed) frozen whipped topping folded into my lime filling and don't bother with baking the almond crust at all. It holds together and is delicious.
     
  2. This is a wonderful recipe! I burned the crust when I tried to broil it (my first attempt at making a low carb pie), so on the second go-round I skipped that step. Although the top of the crust may not look toasty, it looks, and smells, much better! I also added a dash of pure vanilla extract to the crust.
     
  3. Just made this for low cal, low carb Easter dessert. Unfortunately I had to throw away the crust. One minute in the broiler caused it to blacken. Since I have a cold, my nose didn't tell me in time. I'll try again and omit broiler step. We'll still have this for dessert, just without crust. I'm back..it was delicious even with no crust!
     
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RECIPE SUBMITTED BY

I work for a popular online Website that connects people with great local businesses in their neighborhood. When I'm not enjoying New York's fabulous restaurants, I adore to cook within my itty Manhattan kitchen and watch the Food Network. I'm usually looking for dishes that still have a lot of flavor, but with a healthy spin. Also ones that are ideal for 1-2 people.
 
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