Tarta de lima sin horno y sin azúcar

Directions

How to Make Sugar-Free Key Lime Pie & Crust

1. To prepare the crust, combine all the crust ingredients (almond flour, Lakanto Classic Sweetener, ground cinnamon, and melted butter) in a bowl. Stir until well mixed. Press evenly into a 9 inch pie dish.  Place in the refrigerator to chill while the filling is prepared. (see instructions in notes to bake this pie crust)

2. To prepare the filling, place the cream cheese in a medium sized mixing bowl.  Using a hand mixer, beat the cream cheese until smooth. 

3. Add in Lakanto Powdered Monkfruit Sweetener, lime juice, vanilla extract, and zest.  Mix until smooth.  

4. In another mixing bowl, beat the heavy whipping cream until stiff peaks form.

5. Next, fold in the whipped heavy cream into the cream cheese mixture until incorporated.

6. Remove chilled pie crust from fridge and pour the filling into it. If needed, use a spoon to smooth the filling. 

7. Cover and refrigerate for at least 4 hours or overnight until it is set.

8. Whipped topping: mix the whipped topping before serving by mixing the ingredients until stiff peaks form.

9. Enjoy your pie served with whipped topping!

How to Store the Pie

1. Fridge: keep this key lime pie stored in the refrigerator, covered, for up to 1 week. 

2. Freezer: place in an air-tight container to store in the freezer for up to 1 month. To thaw, place in the fridge the night before.