Key Lime Pie – Low Carb Version

I used “tastesgreat”s modifications with the lime zest/juice, less jello and I actually opted out of splenda completely in the filling. I might be on keto but I don’t miss sweetness that much – overkill. I was out of vanilla so opted for a teeny bit of almond extract. I also increased amount of crust ingredients (1.75 c pecan, 5 T butter and a little less than 1 total packet splenda) and slightly browned the butter which made for a *chef’s kiss* crust! Now, I was a little impatient and didn’t let the cream cheese soften enough making for a slightly lumpy filling. I could care less because it tasted phenomenal. 4/5 because, with this many modifications, not sure how much I’d recommend the recipe as written. With a few changes, it was stellar!

I used lower fat (1/3 less) cream cheese. I make this pie often. I used strawberry or cherry jello sometimes and add a little fresh fruit

Followed some of the suggestions. Used the recipe for the 2 packs of 0.3 sf lime jello and 2 bricks of cream cheese, however substituted diet lemon lime soda for the cold water and added the juice of 1 lime and added lime zest. I also added about a cup of sour cream and used Swerve sweetner instead of splenda. I used walnuts for the crust and doubled the crust recipe. It was divine, rich and creamy. Was brought to a birthday party and was gobbled up by everyone!

This is the best keto recipe i have used from allrecipes so far. I did make them into snack sized mini pies and they were great. The whole family enjoyed them.

I substituted almond flour for the pecans, and it made a perfect crust. This is so tasty and versatile. You can use any flavor of jello to make it! I will definitely be making this a regular.

I made all kinds of flavoured pies with this recipe it is amazing………also add 2 packs of Splenda and a heaping tablespoon of coco to the crust. MMMMMMMMM

I did make some modifications based on other reviewers but will make again.

Not impressed and kinda hated the crust.

This is my favorite low carb dessert to date. HOWEVER, I did make changes. Like someone else, I used sf strawberry banana jello. Instead of coconut, I used vanilla extract. I also sweetened with Swerve instead of Splenda. I think that was what made it so much better than other things I’ve tried. My family didn’t care for the crust, so we omitted it, and just ate a scoop with sf cool whip on top. Tastes like cheesecake. Absolutely delicious. I will be making this with many other flavors in the future.

Very yummy but couldn’t find coconut extract easily, used vanilla and sprinkled coconut on top. And I cheated by using choc graham cracker crust. Everybody liked though.

**Update to previous review. Made this again, for filling using only 1 pkg cream cheese, 1 pkg jello, 1/2 cup hot and cold water, no heavy cream substituting 1/2 cup sour cream, one pkg Splenda and juice of one lime. This made a more key lime tasting treat and the cream cheese wasn’t overwhelming and the texture was a lot lighter** I’ve made this twice. Once as stated in the recipe and once following tastesgreats modifications. The original recipe was too sweet for me, and while tastesgreats was better both were a little too cream cheese tasting for me. I felt like I was eating cream cheese mixed with a green food color and a slight, I mean slight, lime taste. Next time I’m going to cut the cream cheese by half a package and up the jello to one and a half pack.

I made this for my daughter who is cutting way back on sugar. She is a very discerning eater and she loved it as well as other guests. A winning recipe!

Turned out great. Next time I will make more crust and modify to be more tart

I have never made key lime me pie before and I have made a lot of pies in my life,Just never key lime pie. I changed this recipe to cut even more fat. Instead of using heavy cream, I used sugar free vanilla pudding using fat free milk. Plus I added fresh squeezed key lime juice when adding the cold water stage in the jello. This pie came out so tasty. I will definitely make it again!

I did make some changes to the crust by substituting almond meal and adding a 1/4 cup additional to the crust recipe. Baked for 8 minutes at 350 degrees. Came out nice. The filling however was another matter. Followed it as stated and the unpleasant green tint from the Jello leads me to continue looking for another sugar free recipe. I hope this tastes better than it looks.

I used the pre-made Graham cracker crust and I still didn’t like it. I calculated the calories to be 320 for 1/8 piece and felt it wasn’t worth the calories. It tasted like whipped up jello. Maybe if I topped it with cool whip it would have been better. Definitely won’t make it again.

This is a very good version of Key Lime Pie that gives a low carb diet a respite from the usual cardboard and bland desserts. Just don’t expect it to be like Key lime in texture, and the taste is more like a key lime cheesecake and you won’t be disappointed! Very good with black cherry or cherry jello with a few maraschino cherries chopped up for added texture too. Also going to attempt orange with vanilla flavor to see if it tastes like a dreamsicle ice cream pop. Enjoy!

Made this recipe twice – delicious. For crust I used almond meal, and only used .3 ounce package of sugar free lime jello with the amount of water in recipe, used zest and juice of one lime as suggested by another user. For the whipped cream, cheated and used half of 8oz cool whip added to cream cheese mixture and added rest to top of pie – does not taste like a sugar-free desert – Thanks Jo Ann for a great recipe

Delicious!!!

Taste was a 2, texture poor (my daughter said weird) , a waste of cream cheese, jello, pecans, and cream! Made another version using classical cheese cake recipe, substituting Splenda for the sugar, that everyone loved. Also used ground almonds for crust instead of pecans, which doesn’t interfere with the taste of cheesecake, like pecans did.

horrible dessert, cheesecake should not be jelloy. Would not make again