Low Carb - sugar free Key Lime Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 230.0
- Total Fat: 19.8 g
- Cholesterol: 71.0 mg
- Sodium: 96.0 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 0.1 g
- Protein: 2.9 g
View full nutritional breakdown of Low Carb - sugar free Key Lime Pie calories by ingredient
Introduction
this recipe doens't use boxed lime jello like so many others so if you want to avoid aspartame and other chemicals in that stuff this works for ou. this recipe doens't use boxed lime jello like so many others so if you want to avoid aspartame and other chemicals in that stuff this works for ou.Number of Servings: 8
Ingredients
-
8 oz. cream cheese, softened
7 tbsp. granular erythritol (or other sugar substitute), powdered
1/4 plus 1/8 tsp. NuNaturals pure stevia extract
1/2 cup key lime juice (the bottled kind works well)
1/4 tsp. finely minced lime zest (1/8 tsp. for less tartness)
1 packet (2 tsp.) unflavored gelatin
1 cup heavy cream
Tips
I didn't use the crust for this one but the place I got the recipe from had a crust recipe too.
http://healthyindulgences.net/2010/07/scrumptious-sugar-free-key-lime-pie/
Directions
For Filling:
Set cream cheese out on the counter for 2 hours to reach room temperature.
Beat cream cheese with a mixer until smooth and free of lumps. Powder erythritol in coffee grinder. Stir erythritol and 1/4 tsp. stevia into cream cheese, then beat with mixer for 2-3 minutes on high speed to ensure erythritol has dissolved and texture is smooth. Refrigerate mixture while you perform the next step.
Heat key lime juice, covered, in microwave on HIGH for 2 minutes. Add lime zest to hot key lime juice. Whisk gelatin into key lime juice until it has completely dissolved. Let mixture cool for 5-10 minutes, or until no longer hot to the touch. Stir key lime juice mixture into cream cheese mixture. You want the gelatin to start thickening as it cools down. Look for a pudding-like texture as you are stirring the cream cheese mixture around the bowl. If it is not thickening, make an ice bath with another bowl filled with ice and water. Set bowl with cream cheese mixture over the ice bath (making sure water doesn’t get into cream cheese mixture!) and stir the cream cheese mixture around bottom of bowl with a spatula. Do this for a couple of minutes until the mixture thickens to a pudding-like consistency and is cool to the touch. Remove bowl with cream cheese mixture from ice bath, and set aside.
In a separate bowl, beat heavy cream and 1/8 tsp. stevia until stiff peaks form. Use spatula to fold a dollop of whipped cream mixture into cream cheese mixture, and stir it around a bit. Fold the rest of the whipped cream into cream cheese mixture until texture is fairly even. Scrape filling into pie crust. Refrigerate pie, uncovered, for 3-4 hours, or until texture is firm enough to cut. Serve topped with whipped cream if desired. Pie will keep at least 3 days refrigerated.
Use the same process to whip cream for garnish as you did above for the filling. Add erythritol, stevia, and vanilla extract to taste. If you don’t mind a few extra carbs, you can use a little bit of the canned whipped cream.
Serving Size: 8 slices of pie
Number of Servings: 8
Recipe submitted by SparkPeople user PURESTILLWATER.
Set cream cheese out on the counter for 2 hours to reach room temperature.
Beat cream cheese with a mixer until smooth and free of lumps. Powder erythritol in coffee grinder. Stir erythritol and 1/4 tsp. stevia into cream cheese, then beat with mixer for 2-3 minutes on high speed to ensure erythritol has dissolved and texture is smooth. Refrigerate mixture while you perform the next step.
Heat key lime juice, covered, in microwave on HIGH for 2 minutes. Add lime zest to hot key lime juice. Whisk gelatin into key lime juice until it has completely dissolved. Let mixture cool for 5-10 minutes, or until no longer hot to the touch. Stir key lime juice mixture into cream cheese mixture. You want the gelatin to start thickening as it cools down. Look for a pudding-like texture as you are stirring the cream cheese mixture around the bowl. If it is not thickening, make an ice bath with another bowl filled with ice and water. Set bowl with cream cheese mixture over the ice bath (making sure water doesn’t get into cream cheese mixture!) and stir the cream cheese mixture around bottom of bowl with a spatula. Do this for a couple of minutes until the mixture thickens to a pudding-like consistency and is cool to the touch. Remove bowl with cream cheese mixture from ice bath, and set aside.
In a separate bowl, beat heavy cream and 1/8 tsp. stevia until stiff peaks form. Use spatula to fold a dollop of whipped cream mixture into cream cheese mixture, and stir it around a bit. Fold the rest of the whipped cream into cream cheese mixture until texture is fairly even. Scrape filling into pie crust. Refrigerate pie, uncovered, for 3-4 hours, or until texture is firm enough to cut. Serve topped with whipped cream if desired. Pie will keep at least 3 days refrigerated.
Use the same process to whip cream for garnish as you did above for the filling. Add erythritol, stevia, and vanilla extract to taste. If you don’t mind a few extra carbs, you can use a little bit of the canned whipped cream.
Serving Size: 8 slices of pie
Number of Servings: 8
Recipe submitted by SparkPeople user PURESTILLWATER.
