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This pie is really sweet and creamy, so it’s perfect served frozen. Traditionally, key lime pie has sweetened condensed milk for structure (and sweetness), but at 11g carbs per tablespoon, I figured that probably wouldn’t be best to add in. For the lime juice, I did not squeeze my own limes. I used pre-squeezed juice, because it has less carbs than actual limes. For the zest, if you use regular limes, you only need the zest of ½-1 lime since key limes are small. You can substitute the monk fruit sweetener for one of your choice, but be sure to reference a conversion chart. If you decide to experiment and change up the recipe, let me know what you tried, and how it turned out!

Entire pie = 54.88g net carbs
Cut into 12 slices, each slice = 4.57g net carbs

Ingredients:

Crust:

• 1 large egg
• ⅔ cup almond flour
• 3 Tbsp. monk fruit sweetener
• 2 Tbsp. melted butter
• ½ tsp. cinnamon
• ½ tsp. imitation vanilla extract

Pie Filling:

• 24 oz. softened cream cheese
• ¾ cup monk fruit sweetener
• 6 oz. lime juice
• Zest of 3 key limes
• Sugar-free whipped cream
• 3 key limes
• Liquid food dye, green and yellow (optional)

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Directions:

Crust:

1. Preheat oven to 350 degrees, and grease bottom of a 8-9″ round pie pan. (I used a cake pan for presentation, but this pie can get a little messy, so I recommend a pie pan if this is being served to guests).
2. In a mixing bowl, combine almond flour, monk fruit sweetener, and cinnamon. Mix well.
3. Add egg, melted butter, and imitation vanilla extract to mixing bowl. Mix well.
4. Spread evenly at bottom and on sides of pie pan. (Grease your fingers to easily spread).
5. Bake until golden brown (about 11 minutes), and set aside to cool.

Pie Filling:

1. In a mixing bowl, combine cream cheese, monk fruit sweetener, lime juice, and key lime zest. Mix well.
2. Optional: add one drop of green and one drop of yellow liquid food dye.
3. Spread evenly on top of crust.
4. Refrigerate for at least 4 hours.
5. Garnish with whipped cream and key lime slices.