Low Carb Key Lime Pie

NOTE:  I have recently read information relating to the sugar alcohols I discuss in this post.  In short, some sugar alcohols, like Xylitol, are no better than sugar (especially Malitol).  For more information, which is important to low carb dieting, please read the following article to apply context to the recipes below:
Sugar Alcohols Post

 

I have been tinkering with some low carb desserts now for about 7 or 8 months.  In the past I have shared things such as flax brownies, banana nut bread, peanut butter fluff, etc.  This one, however, might just take the cake (punny, huh?).  First I am going to describe the base, then I will discuss the different things you can put into it to make different cream pies.

Crust

In a cake pan that is 8″X4″ (or a large pie pan) put:

–  2/3 stick softened butter

– 1 1/4 cups almond flour

– 1/2 cup xylitol (use xylitol or erythritol…it makes a more sugar like texture of chewy/crumbly)

– 2 tbls flax meal

Blend the ingredients with a fork or spoon (not by hand, as the butter will melt and make the almond flour a gooey mess) until completely incorporated.  Press into the bottom of the pan, covering it entirely and evenly (if using a pie pan, press it up the sides, as well).  Bake at 350 for about 10-15 minutes (until it is golden brown)

Filling

In a bowl place:

–  1 pkg cream cheese

– 1/2c Splenda

– 1/2c Xylitol

– 1 tbls vanilla

– whatever flavor you are looking for (see below)

Place in microwave for about 1 minute.  This will soften the cream cheese, and if you are using anything like a zest it will warm it to pull the oils out (or melt the chocolate for easier incorporation).

While it is in the microwave, in a separate bowl pour in 1 cup heavy cream and whip it until it is stiff, adding in 1 tsp cream of tartar as it comes to peaks to help stiffen it.  Set aside.

Use the same mixer and whip the cream cheese mixture.  You will need to stop a few times to scrape down the sides, and you will need to whip it for a good 3 minutes before it starts to get more fluffy.  But once it does start to look more fluffy and well incorporated, add in 1 tsp cream of tartar to stiffen it.

Once the cream cheese is whipped, lightly fold the whipped cream mixture into it.  Be gentle, as it will make it more light if you are.  Place it into the pie crust as soon as it cools, and refrigerate for at least 2 hours to let it set.  Once it is set, whip up another 3/4 cup of heavy cream, adding in 1/2c splenda and 1 tbl vanilla.  Spread over the top of the pie, and serve.  It makes 6 servings at around 6-9g carbs each (depending on what you flavor it with).

Flavoring Ideas:

–  juice and zest 2-3 limes

–  1 1/2 square unsweetened Ghiardelli chocolate

–  1 1/2c blueberries or strawberries

–  2 tbls peanut butter (make a chocolate whipped cream to top this pie with, or a light ganache)

–  3/4c crushed and drained pineapple, and some walnuts (like millionaire pie)

Really, it all boils down to what you like to eat, and how creative you are in using it.  But, if you have new ideas, please share.  I know people are searching these recipes up…I see the Google Search results that lead to this blog.  🙂  Share in return, even if it is just stories of how your family liked it.

On a side note, I am close to getting a good and workable low carb chocolate, like truffles and such.  Once I get something that can travel with me back and forth to Austin without becoming a gooey mess, I will share.

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