LCHF Key Lime Pie by The Keto Cooks

By popular request, our Keto Cooks recipe for a Key Lime Pie:

A note on Keto baking: The Keto Cooks bake with Swerve because it has the lowest glycemic effect on the body of all artificial sweeteners currently available. Being on a Keto diet simply means being in a state of Ketosis. Because Ketogenic carb and sugar alcohols consumption can vary from person to person, some people will consume no sweeteners while on Keto, and some people can consume many different types of sweeteners while staying in Ketosis. Chose what works for you and enjoy life!

The crust:

1 cup almond flour
1/3 cup pecans, chopped
1/3 cup coconut flour
1/3 cup coconut oil
1/2 cup Swerve
1/4 tsp salt
1/2 tsp vanilla
1/2 tsp guar gum
1/2 tsp cinnamon
1 egg
pinch of nutmeg

For crust, mix all ingredients in a bowl until well mixed. Spread across pie pan starting with sides. Cook crust at 325 degrees for 15-20 minutes.

1 can of coconut milk
1/2 cup heavy whipping cream
4 egg yolks
3/4 cup Swerve
1 Knox gelatin packet
2 tbsp butter
1/2 cup + 2 tbsp key lime juice

In a pan, melt butter until it browns and froths. Add coconut milk and Swerve; let heat to a boil. After boil, immediately set on low heat and add key lime juice. Add 1/2 cup heavy whipping.

In another cup, mix 2 tbsp water with your gelatin packet and let set for 2 minutes.

While setting, whisk your 4 eggs yolks in a separate bowl. Set aside.

Next, while whisking your filling vigorously, add in your gelatin, and the 4 egg yolks (beaten). Let gently boil for 2 minutes while whisking continuously. Remove from heat and pour filling into pie crust. Place in refrigerator for 4-6 hours to set.

Whipped topping for pie:
1 cup whipping cream, 1/2 tsp vanilla, whipped until firm. Add Swerve sweetener to taste. Spread on pie once set. Enjoy!


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