KETO KEY LIME PIE

INGREDIENTS

Tap underlined ingredients to see where to get them.

CRUST:

• 1 recipe Almond Flour Pie Crust (or Coconut Flour Pie Crust for nut-free)

FILLING:

• 1 doubled recipe Sugar-Free Sweetened Condensed Milk (3 cups)
• 4 large Egg yolks
• 1/4 tsp Sea salt
• 1/2 cup Key lime juice (or regular lime juice)
• 2 tsp Lime zest (finely grated; from regular or key limes)
• 1/4 cup Besti Powdered Monk Fruit Allulose Blend (to taste, as needed – see step 5)

OPTIONAL GARNISHES:

• Sugar-Free Whipped Cream
• Limes (sliced thinly, for garnish)

INSTRUCTIONS

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Make the sugar-free sweetened condensed milk according to the instructions here. Set aside to cool to room temperature.
2. Preheat the oven to 350 degrees F (176 degrees C).
3. Make the keto pie crust according to the instructions here. Set aside to cool. Leave the oven on at 350 degrees F (or preheat again before step 6).
4. Meanwhile, in a medium bowl, whisk together the condensed milk, egg yolks, and salt, until smooth.
5. Whisk in the lime juice and lime zest, until smooth.
6. Taste the filling to see if it’s sweet enough to your liking. If not, whisk in Besti Powdered, until dissolved, to achieve your desired sweetness.
7. Pour the filling mixture into the cooled crust and smooth the top. Cover the edges of the crust with foil or a pie shield.
8. Bake the keto key lime pie for 15 minutes. The filling will still be runny and will not set at this step – this is normal.
9. Remove the pie from the oven. Cool for 30 minutes on the counter, then refrigerate for at least 3-4 hours, until set. Serve cold or at room temperature.