| Prep Time | 10 minutes |
| Cook Time | 12-15 minutes |
| Servings |
slices
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Ingredients
For the crust
- 1 1/4 cup almond flour
- 1/3 cup Swerve sweetener
- 1/4 tsp kosher salt
- 1/4 cup butter melted
For the filling
- 1/2 cup fresh squeezed lime juice
- 2 cup Cream Cheese
- 2 cup heavy whipping cream
- 2/3 cup powdered erythritol
- 1 1/2 tsp gelatin unflavored
- 1 tsp Vanilla Extract
Ingredients
For the crust
For the filling
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Instructions
The crust
- Preheat the oven to 325F / 175ºC. Lightly spray a 9" springform pan with non-stick spray.
- In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture begins to come together.
- Turn out the mixture into a 9-inch springform pan and press firmly into the bottom. Bake 12 to 15 minutes, until just golden brown around the edges.
- Remove and let cool while preparing the filling.
The filling
- In a small saucepan add lime juice and gelatin and bring to boiling. Reduce heat to low and stir constantly until gelatin is dissolved. Cool 2 minutes.
- With a mixer, blend cold cream cheese until the mixture has the texture of soft spreadable butter. Add powdered erythritol and vanilla and mix in well.
- Add the heavy whipping cream and mix on low until the batter is well blended. Turn mixer on high and blend until filling is light and creamy and holds a peak.
- Add the lime juice and gelatine mixture and combine it very well.
- Fill cooled pie shell with filling and refrigerate for 4 hours or overnight. Top with whip cream and key lime juice (optional).