Low Carb Key Lime Pie

Trim Healthy Mama S / Keto / Low Carb / Gluten Free / Sugar Free

If you are following me on Instagram you know how much I’m struggling lately with good eating habits. I’m trying to keep treats, snacks and dessert on hand to help me stay focused and stay on plan. And with the weather getting warmer here, I’ve been really craving something ‘summery’ and what else says summer like key lime pie? It’s light, tangy, sweet and beyond delicious.

I’ve had a bag of limes sitting on my counter for weeks, every time I would look at them I told myself to use them up before they go bad and sure enough, they did. I threw them away, I ended up getting another bag and kept telling myself the exact same thing. But this past weekend I finally ended up using them in this gorgeous pie.

I had a friend over for coffee and treated her to a slice, she absolutely loved it. The balance between the sweetness and tanginess is absolute perfection.

It’s so easy and quick to make – I hope you love it as much as we do.

For pie, I ALWAYS use fresh ingredients. Bottled lemon and lime juice do not compare to freshly squeezed juice and for extra tang I love fresh zest. I always zest my lemons/limes before using a citrus press to extract the juice. Cut the limes in half and then into 4ths but not all the way through, I find when I do this it helps get more juice out of the fruit.

If you are not following the Trim Healthy Mama plan you might not be familiar with baking blend, it’s basically a blend of different ingredients to make ‘flour’ and that’s what this recipe calls for. If you do not have baking blend on hand, use this Almond Crust recipe and add two whisked egg whites.

***DISCLAIMER*** I was rushing and and made a small mistake, the Pie Filling photo is different than the ingredient list. Once I get more limes I will update the photo. I photographed regular cream cheese instead of whipped cream cheese. I apologize for any confusion.

Crust Ingredients

• 2 egg whites
• 1 cup baking blend
• 5 tbsp salted butter, melted
• 1 tsp vanilla extract
• 2 tbsp Pyure sweetener

Pie Filling Ingredients

• 1 tbsp gelatin, unflavored
• 1/2 cup water
• 1 cup sour cream
• 8oz cream cheese, reduced fat
• 4oz whipped cream cheese
• 5 tbsp pyure sweetener
• 1/2 cup lime juice, freshly squeezed
• 2 tbsp lime zest

Whipped Cream Ingredients

• 1 cup heavy cream
• 4 tsp pyure sweetener

Instructions for Crust

1. In a medium bowl whisk egg whites until foamy. Add the rest of the ingredients and mix until well combined.

2. Press the crumb mixture into a round pan and bake at 350 for 20 minutes or until golden brown around the edges. Allow the crust to cool at least 30 minutes before making the filling.

Instructions for Pie Filling

1. In a small bowl combine water and gelatin, stir with a spoon and allow gelatin to bloom, about 5 minutes. Heat in microwave for 15 seconds or until fully dissolved.

2. Add the rest of the ingredients to the bowl of a food processor and run for 1 minute until the filling is smooth. With the food processor running slowly pour in the gelatin. Filling will be very runny. Carefully pour the filling into prepared crust. Refrigerate 1 hour before preparing the whipped cream topping.

Whipped Cream Instructions

1. In a bowl of a stand mixer combine heavy cream and pyure. Slowly turn the mixer to high and beat until whipped cream comes together. Fit a pipping bag with an M1 tip and decorate the pie as desired.

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