Keto Key Lime Pie

Keto Key Lime Pie

Crust

1 1/4 cup of blanched almond flour

4 tablespoons of grass fed butter softened

1/2 cup of confectionate Swerve or Pyure

1/4 cup of unsweetened shredded cocout

Pie Filling

1 8 oz package of full fat cream cheese

1 cup of Swerve or Pyure (Confectionate)

4 tablespoons of soft butter

3 tablespoons of sour cream

1 cup of heavy whipping cream

1 teasp of Vanilla 

Lime juice of 1 large lime

Color Nature food colors by McCormick I used a sprinkle of yellow and blue to make it green (optional).

1 teasp of grated lime peel (Optional)

Whip Cream Icing

1 cup of  heavy whipping cream

1/2 cup of sweetener of of your choice

1 teasp of vanilla

Preheat oven to 350 degrees.  Grease pie pan with coconut oil.  In a medium size bowl mix all the crust ingredients and with a fork mix until crumbly.  If too dry add another tablespoon of soft butter for right consistency. Pour loose crumbles into greased pie pan and start pressing into pan all the way up the sides of pie pan.  Make sure it is not to thick keep pressing and working with flour mixture until it looks  like a pie crust all smooth out and pressed firmly.  Put in oven and cook approximately 12 to 15 minutes until lightly brown. Set aside and let cool.

In a large mixing bowl add full fat cream cheese, butter, sour cream and whipping cream until smooth and creamy.  Add  sweetener, vanilla, lime juice and mix well until nice and creamy add your Nature color at this time if you choose.

Once mixed well pour mixture into cool pie crust.  Put in refrigerator for about 4 plus hours until nice and firm.

To make your whip cream icing,  put 1 cup of hwc and vanilla and mix on high until creamy and fluffy slowly add your sweetener.  Before serving put your whip cream icing on top of your key lime pie.  Sprinkle grated lime peel on top of pie and icing put a wedge of lime in the middle for garnish if you like.