My very favorite dessert is key lime pie, so I just had to make some type of keto-friendly version. I looked around online and found that some recipes called for cooking, some called for crust. I don’t like the thought of either.
I adapted this recipe to an easier version, which turned into more of a crustless lime cheese cake. The “cheese cake” turns out very flat, so it needs some help with some layered whipped cream.
The jello part:
- 1 6-oz box sugar-free lime jello
- 8 ounces cream cheese (softened for about 30 seconds in the microwave) (9.6 grams carbs)
Make the jello by directions (boil water, mix in powder). While still hot, whisk in the cream cheese. Pour into an oblong glass baking dish. (You can use whatever size you want, but the larger the dish/pan, the thinner the layers will be.) Chill for a couple of hours.
The whipped cream part:
Here’s a simple way to make your own keto-friendly whipped cream. I’ll admit, it’s really easy when you have a stand mixer, but it can also be done with a hand mixer.
- 1 cup heavy cream (6.6 grams carbs)
- 1 pinch salt – 0
- 3 drops EZ-Sweetz – 0
That’s it! Just pour a COLD cup of heavy cream into the bowl, put in the tiny pinch of salt, and the sweetener. Start beating on high. In about 2 minutes, the cream will start to thicken and become whipped cream consistency.
Before serving, cut a square of jello, top with about 2 tablespoons of whipped cream. Put a square of jello on top, then top that with about 4 tablespoons of whipped cream.
If you slice the jello into 8 squares, and use two of them per serving, this recipe is 2.2 grams of carbs.
1/4 of the whipped cream is approx. 1.6 grams. Make it as pictured for a total of 3.8 grams of carbs per serving.