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Key Lime Pie - Low Carb Version

Key Lime Pie - Low Carb Version

Name: Key Lime Pie - Low Carb Version
Prep time: 35 min
Total time: 4 h 35 min
Yield: 8 servings
Ingredients: 1 cup ground pecans; 3 tablespoons butter, melted; 2 (1 gram) packets Splenda® no calorie sweetener; ½ teaspoon coconut extract; ½ cup heavy cream; 2 (1 gram) packets Splenda® no calorie sweetener; 1 (.6 ounce) package sugar-free lime-flavor Jell-O®; ⅓ cup boiling water; ⅓ cup cold water; 2 (8 ounce) packages cream cheese, cut into pieces and softened; ½ teaspoon coconut extract; 2 tablespoons ground pecans

Rating: 3.8 stars

81 Ratings
72 Reviews
11 Photos

A delicious, low-carb pie that actually tastes great! You, your family and friends will love this one.

By Jo Ann

Recipe Summary

prep:

35 mins

additional:

4 hrs

total:

4 hrs 35 mins

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 1

In a medium bowl, mix together 1 cup ground pecans, butter, 2 packets sweetener, and 1/2 teaspoon coconut extract. Press firmly into bottom and up sides of an 8 inch pie plate; refrigerate until firm.

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Step 2

In a small bowl, whip the heavy cream with 2 packets sweetener until soft peaks form. Set aside.
Step 3

In a large bowl with high sides, mix the gelatin with boiling water until all the gelatin has dissolved. Then stir in the cold water. With an electric mixer, slowly beat in the cream cheese. After all cream cheese is added, stir in remaining 1/2 teaspoon coconut extract, and beat at high speed until smooth. Carefully fold in the whipped cream. Use a spatula to scrape mixture into the pie pan and spread around. Sprinkle remaining 2 tablespoons ground nuts on top. Refrigerate several hours or overnight to allow gelatin to set thoroughly.

Nutrition Facts

Per Serving:

414.5 calories; 7.2 g protein; 4.7 g carbohydrates; 93.4 mg cholesterol; 267.9 mg sodium. Full Nutrition

Reviews (72)

Most helpful positive review

tastesgreat

07/20/2010

This has been one of the best sugar free treats I have had. I've made it twice, and liked my modifications to make it more tart. Modified: vanilla instead of coconut; sour cream instead of heavy cream (just mix in with cheese); half the package of jello; and added juice and zest of one lime. Almost like real key lime. Read More

Helpful

(87)

Most helpful critical review

AMC123

11/07/2004

I found that this recipe is too sweet. Next time I think I'll try with only one box of sugar free jello. My family could only stand to eat a very small piece. The crust however was great. I think I'll use this crust with other recipes. Read More

Helpful

(11)

81 Ratings

5 star values: 31
4 star values: 25
3 star values: 9
2 star values: 10
1 star values: 6

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

tastesgreat

07/19/2010

Helpful

(87)

DCSTONE81

05/06/2006

After having no sweets for weeks I thoroughly enjoyed this recipe. I first tried it with strawberry/banana jello because I live out of country and it was the only flavor of sugar free to be found. I thought it tasted a bit like a banana split! When a visiting friend brought the lime jello I made it with lime and found it to be excellent. It is not going to rival REAL key lime pie but if sugar and flour have been banished from your eating plan this makes a very satisfying substitution. (We also don't have coconut extract. I've been using vanilla most of the time.) Read More

Helpful

(32)

FULF

01/30/2005

Excellent recipe! I doubled the crust and left the filling as per the recipe and put it in a 9 x 13 pan. Next time I plan to add whipping cream to the top. Great flavor! Read More

Helpful

(31)

STEPH61

06/18/2005

I used vanilla instead of the coconut. The flavor was excellent. I think next time I'll make more of the crust so it's thicker. Thanks for the recipe! My low carb husband loved it. Read More

Helpful

(20)

Jo Ann

11/19/2004

Suggestions try using one packet of splenda instead of two. Use vanilla extract instead of coconut. I did this and it turned out very well! Read More

Helpful

(13)

MELLO 57

09/05/2004

Really good for so low carb!!! It is like a mousse pie. Be sure to let your cream cheese sit out for a long time to soften. Loved the pecan crust- I just used pecan chips.(very small) I mixed the jello into the boiling water in the saucepan then added the cold water. Then poured it into the KitchenAid bowl & went from there. I let the crust sit in the fridge for 1 hour & the finished pie for 5 hours. Lots of filling that I had to pile up- but it worked! Beautiful with the sprinkling of pecan chips on the top. Thanks for the recipe! Read More

Helpful

(11)

AMC123

11/07/2004

Helpful

(11)

Amy Stevenson

08/23/2010

I was very happy to find a Low Carb version for pie! I am not a lover of Key Lime Pie but I could not resist since I have not been able to have a piece of pie since I started my Low Carb Diet to reduce my blood sugar as I am Diabetic. This was amazing! I love the Pecan Crust that was my favorite part and I will be using it to make other kinds of pie. I am trying to figure out a way to make a Coconut Cream Pie! I think I beat the cream too long because my pie came out a bit 'tough' but it was still delicious! The Coconut was a definate show stopper! Yummy! It is very rich so I was only able to have 2 pieces (I saved up my carbs all day so I could really go crazy but it was too rich and that is not a bad thing). I thought that crust and the pie could have had more Splenda added to them as they were not sweet enough for me but I like things sweet. All in all this was an excellent experiment and I am going to have fun making as many different things as I can from this! For Low Carbers out there like me it is a definate winner! Read More

Helpful

(7)

Rachel Kelly

04/27/2008

I made this recipe at the same time that I was making real Key Lime Pie for everyone else. I don't like real Key Lime Pie but this is noting like it. It's nice and sweet with a soft cheesecake-like texture. It was very yummy. I loved the crust. I am going to use that crust more often for other pies that I make. I will also try this pie with different flavors of Jell-o. Don't eat too much of it though. It may be low-carb and that's great but it's very fatty. Pecans are fatty so is cream cheese and heavy cream of course. I just ate a piece and now I'm headed to the Gym. Read More

Helpful

(6)

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Nutritional Information

Key Lime Pie - Low Carb Version

Servings Per Recipe: 8
Calories: 414.5

% Daily Value *

protein: 14 %

carbohydrates: 2 %

exchange other carbs:

dietary fiber: 6 %

sugars:

fat: 64 %

saturated fat: 98 %

cholesterol: 31 %

vitamin a iu: 22 %

niacin equivalents: 9 %

vitamin b6: 4 %

vitamin c: 1 %

folate: 3 %

calcium: 7 %

iron: 6 %

magnesium: 9 %

potassium: 4 %

sodium: 11 %

thiamin: 12 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Key Lime Pie - Low Carb Version

1 of 72

All Reviews

tastesgreat

07/19/2010

Helpful

(87)

DCSTONE81

05/06/2006

Helpful

(32)

FULF

01/30/2005

Excellent recipe! I doubled the crust and left the filling as per the recipe and put it in a 9 x 13 pan. Next time I plan to add whipping cream to the top. Great flavor!

Helpful

(31)

STEPH61

06/18/2005

I used vanilla instead of the coconut. The flavor was excellent. I think next time I'll make more of the crust so it's thicker. Thanks for the recipe! My low carb husband loved it.

Helpful

(20)

Jo Ann