Keto Recipe: Whipped Key Lime Pie

Tart and tangy whipped key lime pie filling sitting on top of a sweet, buttery cookie crust - what a delightful combo! Key Lime pie happens to be a favorite of our oldest child and she's very happy with this low-carb version. We use our butter cookie crust but if you have a favorite, use that one. Try it and tell us what you think.

Whipped Key Lime Pie

• 1c heavy whipping cream

• 1/2 packet gelatin powder (we use Knox)

• 3/4c powdered sweetener, divided (we use Swerve or Splenda)

• 1 tsp vanilla extract (we use Grandma's Pure Vanilla)

• 8oz cream cheese, softened

• 1/3c lime juice

• 1 tsp lime zest OR 1 drop lime oil (we use dōTERRA)

• 1 drop green food dye (we use Watkin's)

1. In large mixing bowl, beat heavy cream until soft peaks form. Sprinkle in the gelatin slowly to avoid clumping. Add 1/4c sweetener and vanilla, beat until smooth. Set aside.

2. In a small mixing bowl, beat cream cheese, 1/2c sweetener, lime juice, zest and food dye until smooth.

3. Fold the cream cheese mixture into the whipped cream and blend until smooth and creamy. Don't fret if it seems thin, the gelatin will firm it up as it chills.

4. Pour over cooled crust (recipe below). Refrigerate for at least 6 hours, overnight is best. Makes 8-10 slices.

NOTE: We like to top ours with a little extra sugar-free whipped cream.

Keto Butter Cookie Pie Crust

• 1/2c butter, softened

• 3/4c granular sweetener (we use Swerve or Splenda)*

• 1 egg

• 1 tsp vanilla extract (we use Grandma's Pure Vanilla)

• 1c fine almond flour

• 1T fine coconut flour (we use Republic of Coconut)

• 1 tsp baking powder

• dash of salt

1. Preheat oven to 300°. In a large mixing bowl, cream together butter and sweetener. Add remaining wet ingredients and blend.

2. Add dry ingredients and mix until thoroughly combined.

3. Spread half of the dough into a fairly thin layer of a greased (or parchment lined pan) 8x8 pan or 7-8" springform pan. Bake 15-18 minutes or until golden brown. Let it cool completely (and firm up) before adding the filling. Makes enough dough for two pies (freeze the other half for later or make cookies).

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