Crustless Key Lime Pie

By: Keto In an Instant Cookbook By Stacey Crawford

Crustless Key Lime Pie
cuisine icon Cuisine
Modern
cuisine icon Course
Dessert
cuisine icon Difficulty
Medium
cuisine icon Duration
30-60 min
cuisine icon Diet
Keto, Low Carb
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Tip
If you don’t have key lime juice, you can substitute an equal amount of regular lime juice.","Nutrition per serving
Calories: 289
Fat: 27g
Net carbs: 4g
Protein: 6g"]
cuisine icon Keywords
30-60 min, 8 servings, block-style cream cheese, coconut flour, contributed, cook 44 min, dessert, egg yolk, erythritol and oligosaccharide blend granular sweetener, heavy whipping cream, keto, key lime juice, large eggs, low carb, medium, modern, prep 8 min, pressure cook, vanilla extract

prep icon Prep Time
8 min
cook icon Cook Time
44 min

serving icon Servings
8 servings
Ingredients
  • 16 oz block-style cream cheese
  • 2/3 cup erythritol and oligosaccharide blend granular sweetener
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp coconut flour
  • 2 large eggs
  • 1 egg yolk
  • 4 tbsp key lime juice
  • 1/2 cup heavy whipping cream
  • 1 1/2 tbsp erythritol and oligosaccharide blend granular sweetener
Instructions
  • Line a 6x3-inch springform pan with trimmed parchment paper. Spray the inside of the pan and the parchment paper with nonstick coconut oil spray. Set aside
  • In a large mixing bowl, combine the cream cheese, sweetener, vanilla extract, and coconut flour. Using a hand mixer or stand mixer, beat the ingredients on medium until combined. Continue to beat until thoroughly blended, scraping the sides of the bowl with a spatula.
  • Add the eggs to the bowl, one at a time, and beat until just combined. Add the egg yolk and beat until just combined. Add the key lime juice and continue to beat until the ingredients are well combined.
  • Pour the mixture into the prepared pan. Cover the top of the pan with a paper towel and then tightly cover the pan with aluminum foil.
  • Place the steam rack in the inner pot and add 1 1/2 cups water to the bottom of the pot. Place the spring form pan on top of the rack.
  • Cover, lock the lid, and flip the steam release handle to the sealing position. Select Manual or Pressure Cook on High pressure and set the cook time for 44 minutes. When the cook time is complete, allow the pressure to release naturally (about 20 minutes).
  • Open the lid, carefully grasp the steam rack handles, and lift the rack and pan out of the pot. Remove the aluminum foil and discard the paper towel. Use a paper towel to gently blot away any moisture that has accumulated on top of the pie. Let the pie cool to room temperature (about 30 minutes) and then re-cover with the foil and place in the refrigerator to set for a minimum of 8 hours.
  • Make the topping by combining the whipping cream and sweetener in a large bowl. Using an immersion blender or hand mixer, whip until the mixture becomes stiff. Cover and refrigerate.
  • After the chilling time for the pie is complete, run a butter knife around the inside of the pan to loosen the pie from the sides of the pan, and then carefully remove the outer ring of the pan.
  • Transfer the pie to a serving platter and slice into 8 equal-sized wedges. Top each serving with 2 tbsp of the whipped topping. Serve chilled.
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