Description
A creamy and tangy low-carb key lime pie with a buttery almond flour crust. Perfect for those watching their sugar intake but still craving a refreshing dessert.
Ingredients
Scale
For the Crust:
- For the crust:
- 1 1/2 cups almond flour
- 1/4 cup powdered erythritol
- 1/4 cup melted butter
- 1/2 teaspoon vanilla extract
- For the filling:
- 1 cup fresh key lime juice (about 15–20 key limes)
- 1 tablespoon key lime zest
- 4 large egg yolks
- 1/2 cup powdered erythritol
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- For garnish (optional):
- Whipped cream
- Lime slices
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C).
- Make the crust: In a bowl, mix almond flour, erythritol, melted butter, and vanilla extract until combined.
- Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly.
- Bake the crust for 10-12 minutes until lightly golden. Remove and let cool.
- Make the filling: In a large bowl, whisk together key lime juice, zest, egg yolks, erythritol, heavy cream, sour cream, vanilla, and salt until smooth.
- Pour the filling into the cooled crust.
- Bake for 15-20 minutes until the center is set but slightly jiggly.
- Let cool completely, then refrigerate for at least 4 hours or overnight.
- Garnish with whipped cream and lime slices before serving (optional).
Notes
For a dairy-free version, substitute butter with coconut oil and heavy cream/sour cream with coconut cream. Store leftovers in the fridge for up to 5 days.