Low Carb Key Lime Pie

"This is a great substiute for the 'real' thing. My weight loss support group was mourning the loss of their favorite dessert so I came up with this low carb version."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 10mins
Ingredients:
7
Yields:
1 pie
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Soften cream cheese in mixing bowl (you can nuke it on medium in the microwave for about 2 minutes), Blend in lime juice and Splenda.
  • In a separate bowl, stir the boiling water into the Jello until it is completely dissolved.
  • SLOWLY blend Jello mixture with the cream cheese mixture until blended.
  • Add the cold water and the lime zest immediately and mix thoroughly.
  • Pour into pie pan and refrigerate at least one hour.
  • Cut into eight slices and serve with a dollop of Reddi Whip.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Made this for the family and they liked it, but weren't raving. I didn't think it tasted anything like Key Lime Pie, although the taste was fairly pleasant. I also added 8 packets of Splenda, not six, and was glad, because it wasn't overly sweet.
     
  2. Made it for supper and I could really taste salt in the cream cheese. The next day I took it to work and it was GREAT. If I were to make it again I would make it the day before serving.
     
  3. This was really good & easy to make. It tastes like it would be more "sinful" for an Atkin's follower, but not. I also tried this with strawberry jello instead, omitting the lime zest & lime juice & it was still really good. I believe I'll experiment with this recipe further & with more jello flavors.
     
  4. It was the best! I used a Chocolate Graham Cracker Crust still keeping it low carb. I highly recommend this. It was not too sweet or tart - just right. It went together very fast and I have made it twice and both time - fast, easy and consistant results.
     
  5. Terrific. Great for curbing the sweet tooth
     
Advertisement

RECIPE SUBMITTED BY

I'm an Arkansas native but spent my teen-aged years in Memphis. I have four grown sons and 12 grandchildren. I currently live in Chattanooga, TN and cook mainly for just two, which has been quite an adjustment!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes