Low Carb Key Lime Pie
Source of Recipe
unknown
Recipe Introduction
1 large pie - has 24 net carbs - takes 15 minutes to make
List of Ingredients
Jello 1 package sugar-free lime
2 tbsp. key lime juice (optional)
1/3 cup boiling water
1/3 cup cold water
2 8-oz packages cream cheese, softened
1/2 cup heavy cream
1 package sweetener (e.g. Equal or Sweet' 'N' Low)
(or 1 or 2 tsp. Splenda)
1 tsp. coconut extract
1 cup pecans, ground
1 tbsp. butter
Recipe
Melt butter in a small bowl. Add ground nuts, sweetener and half the coconut extract. Pour all into the bottom of a pie pan except for 2 tbsp. A clear glass pan is pretty. Spread all over bottom of pan and put in fridge to chill. In a small bowl whip the heavy cream until peaks form. Set aside. While it is being whipped you can bring water to boil. Mix the Jello with 1/3 cup boiling water until all the gelatin has dissolved. Then add cold water and stir. When gelatin is dissolved add the key lime juice, or lime juice, if desired. For the next step I have found you need a big bowl with HIGH sides. Slowly add in the cream cheese (I warm mine, in the microwave, for 30 seconds) and then continue to beat with a mixer at slow speed. After all cream cheese is added put in the remaining coconut extract and beat at high speed until smooth. Then using low speed blend in the whipped cream. Using spatula, scrape into the pie pan and spread around. Sprinkle remaining nuts on top. Chill for at least 2 hours so jello can set. Entire recipe has 34g carbohydrates and 10g fiber and should serve 6-8.
I found this recipe on another forum. I have tried it with different jello flavors, such as cherry, raspberry, and orange
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