Quick Key Lime Pie Icebox Cake

Quick Key Lime Pie Icebox Cake

Quick Key Lime Pie Icebox Cake
Quick Key Lime Pie Icebox Cake

"With a buttery almond crust and the sweet tang of whipped cream, this no bake key lime pie ice-box cake will charm any crowd. This easy and healthy recipe is keto friendly, gluten-free and ready in 30-minutes. Can be made ahead for parties and entertaining guests. No key lime? No problem - just use regular lime juice or even store-bought key lime juice. Alternatively, use equal parts lime juice and lemon juice to more closely mimic the taste of key lime."

Notes1. No key lime? No problem - just use regular lime juice or even store-bought key lime juice. Alternatively, use equal parts lime juice and lemon juice to more closely mimic the taste of key lime.
2. Make ahead? The whole pie can be made (including the whipped cream) and frozen. Allow 30 minutes for thawing. To only make the filling in advance, prepare the pie crust and add the cream cheese filling. Place in the freezer and take out 30 minutes prior to serving, adding the whipped cream. The cream can also be whipped a few hours ahead and stored in the fridge. Slightly under beat the cream and then give it a quick whip with a whisk when ready to spread on top and serve.
3.Too sweet, or not sweet enough? Add more or less low-carb sweetener to the cream cheese mixture. Sweetener could also be left out of the whipped cream.
4. Freezing the pie overnight? Allow to thaw for 30 minutes before serving.
5. Leftovers? It's not likely, but if you do have any pie leftover, keep it covered in the fridge for 2-3 days.

Serves12 slices

Preparation Time15 min

Chilling Time15 min

Cooking Vessel SizeDeep dish pie pan

Ingredients

  • 2 1/2 cups almond flour
  • 1/2 cup melted butter
  • 37/50 cup powdered erythritol or low carb sweetener
  • 1/4 cup key lime juice (or regular lime juice)
  • 8 ounces cream cheese
  • 1 cup heavy whipping cream
  1. Spray or oil bottom and sides of deep dish pie pan

  2. Add flour and melted butter to a small bowl and mix together

  3. Press almond flour mixture into bottom of deep dish pie pan

  4. In another bowl using a hand mixer or using a stand mixer whip together lime juice, cream cheese and 1/2 cup of the powdered erythritol (confectioners sugar) until smooth

  5. Pour into the pie crust and spread until even

  6. Place pie in freezer for 15 minutes to set (or up to overnight if desired) while making whipped cream

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Do you have to use the almond flour in this recipe, or is there a way to use regular or wheat flour? My daughter is allergic to tree nuts, so we cannot use the almond flour. This dessert sounds so delicious. I really want to try it. I love the idea of mimicking the taste of key lime with the lemon and lime combo.

Due to the cream cheese based filling, this easy "cake" is sort of like a lemon curd or a key lime pie cheesecake! Since it is creamy and refreshingly citrus, I think it could even be prepared ahead and served semi frozen, like an ice cream cake! It is starting to get cold where I live, but this recipe is a perfect way to hold onto a little bit of summer!

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