Preparation Time: 10 minutes | Cooking Time: 30 minutes |
Chilling Time: 4 hours (or overnight) | Servings: 8
1½ cups almond flour
½ cup Erythritol
¼ tsp. salt
¼ cup melted butter
1 cup heavy cream
4 egg yolks
⅓ cup freshly squeezed key lime juice
1 tbsp. lime zest
¼ cup cubed cold butter
1 tsp. vanilla extract
¼ tsp. Xanthan gum
1 cup sour cream
½ cup cream cheese
1. Preheat oven to 350ºF.
2. Melt the butter in a pan.
3. In a medium-sized bowl, mix the salt, ¼ cup of the Erythritol,
and the almond flour. Slowly add the butter. Blend and press
into a pie platter.
4. Bake in the preheated oven for 15 minutes. Remove when it’s
lightly browned, and let it cool.
5. In another saucepan, combine the egg yolks, heavy cream,
and rest of the Erythritol, lime zest, and juice. Simmer over
medium heat for 7 to 10 minutes or until it starts to thicken.
6. Take the pan from the heat and add the Xanthan gum, vanilla
extract, cold butter, cream cheese, and sour cream. Whisk
until smooth.
7. Scoop into the cooled pie shell. Cover and place in the fridge
for four hours. (Or, for best results, leave it overnight.)
Net Carbs 15g, Calories 467, Total Fat 49.2g, Saturated Fat
28.9g, Cholesterol 227mg, Sodium 341mg, Total Carbohydrate
15.7g, Dietary Fiber 0.7g, Total Sugars 0.5g, Protein 5.1g,
Calcium 86mg, Iron 1mg, Potassium 89mg

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