Key Lime Pie with Cream Cheese and Almond Flour Crust
Key Lime Pie with Cream Cheese and Almond Flour Crust takes roughly 22 minutes from beginning to end. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 360 calories, 8g of protein, and 35g of fat per serving. For $1.82 per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of heavy cream, cream cheese, sukrin sweetener, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is liked by 506 foodies and cooks. It works well as a reasonably priced side dish. It is brought to you by Low Carb Yum. Overall, this recipe earns a rather bad spoonacular score of 20%. If you like this recipe, take a look at these similar recipes: Key Lime Pie with Almond Flour Crust, Key Lime Pie with Coconut Flour Crust, and Key Lime Cheesecake Bars With Almond Cookie Crust.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 12 minutes
Ingredients:
1 1/2 cups almond flour
4 ounces cream cheese
8 ounces cream cheese softened
7.6 ounces Nestle table cream or a cup whipped heavy cream
1/3 cup key lime juice
1/3 cup Splenda or equivalent sweetener
1 cup Splenda or equivalent sweetener
Equipment:
food processor
pie form
Cooking instruction summary:
Instructions Pulse all the crust ingredients together in a food processor until cream cheese has been evenly incorporated into almond flour. Using the back of a tablespoon, press crust mixture into 9 inch pie pan. Bake crust at 350F for about 10-12 minutes. Mix sweetener into cream cheese, then beat in table cream and lime juice. Spread cream cheese mixture into crust. Refrigerate at least five hours or overnight. Keep refrigerated.
Step by step:
1. Pulse all the crust ingredients together in a food processor until cream cheese has been evenly incorporated into almond flour.
2. Using the back of a tablespoon, press crust mixture into 9 inch pie pan.
3. Bake crust at 350F for about 10-12 minutes.
4. Mix sweetener into cream cheese, then beat in table cream and lime juice.
5. Spread cream cheese mixture into crust.
6. Refrigerate at least five hours or overnight. Keep refrigerated.
Nutrition Information:
