Perfect low-carb key lime pie

-1 cup ground pecans
-2 (1 gram) packets Splenda® no calorie sweetener
-3 tablespoons butter, melted
-1/2 cup heavy cream
-1/2 teaspoon coconut extract
-1 (.6 ounce) package sugar-free lime-flavor Jell-O®
-2 (1 gram) packets Splenda® no calorie sweetener
-1/3 cup cold water
-1/3 cup boiling water
-1/2 teaspoon coconut extract
-2 (8 ounce) packages cream cheese, cut into pieces and softened
-2 tablespoons ground pecans

In one medium bowl, mix together butter, 1 cup ground pecans, 1/2 teaspoon coconut extract and 2 packets sweetener. Press firmly into bottom and up sides of one 8 inch pie plate and refrigerate until firm. In one small bowl, whip the heavy cream with 2 packets sweetener until soft peaks form and set aside.

In one large bowl with high sides, mix the gelatin with boiling water until all the gelatin has dissolved. Then stir it in the cold water. With the electric mixer, slowly beat into the cream cheese. After all cream cheese is added, stir it in the remaining 1/2 teaspoon coconut extract, and beat at high speed until the mixture becomes smooth. Carefully fold it in the whipped cream.

Use a spatula to scrape the mixture into the pie pan and to spread around. Sprinkle the remaining 2 tablespoons ground nuts on the top. Refrigerate for several hours or better overnight to allow gelatin to set thoroughly.

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