My husband and I recently spent a month in the United States and one thing we fell in love with was Key Lime Pie. Upon returning home I wanted to ‘Australianise’ this classic recipe, as we don’t really have access to key limes! Enter, Keto Lime Pie – Australia style.
This is a tart cheesecake balanced by a buttery macadamia crust and whipped cream piped on top to serve. If you prefer, you can just dollop the cream on top to save some time.
I made this into 4 individual tarts using 10cm tart tins. You could make this into one larger pie in say a 20 – 25cm tart tin, increasing the cooking time of the cheesecake centre by 10 – 12 minutes.
I use Xylitol as my preferred sweetener but you can use what you want, just remember to check the carbs and the source! If you want to check out why I use xylitol, click here.
Keto Australian Lime Pie
A tart, buttery cheesecake pie made with Australian limes. Of course if you have access to Key Limes, go for it!
- 1/2 cup almond flour
- 1/2 cup macadamias
- 25 grams cold butter
- 2 tablespoons xylitol
- 1 egg yolk
- 250 grams cream cheese room temperature
- 50 grams butter room temperature
- 3 tablespoons xylitol
- 2 large limes
- 2 large eggs
- 1 cup heavy whipping cream full fat
Preheat the oven to 175C / 347F and prepare your tart tins by spraying with cooking spray and lining the base with baking paper.
In a food processor, combine the almond flour and macadamia nuts and process on high speed until the nuts have become a flour (it's ok if it's a little chunky!)
Add the butter, xylitol and egg yolk to the nut flours and process until it has combined completely.
Press the crumb mixture firmly into the base of the tart tin. This is easiest using your hands.
Bake in the oven for 12 - 15 minutes until lightly golden.
Lime Cheesecake Filling
Prepare the limes by zesting and juicing both completely. Set 1 teaspoon of zest aside for serving.
In the food processor, add all filling ingredients including remaining lime zest (reserving 1 teaspoon for serving) and lime juice. Process on high until combined evenly.
One the crusts are cooked, pour in the filling mixture and spread evenly.
Return to the oven for 18 - 20 minutes until lightly golden.
Refrigerate until ready to serve. When ready, whip the cream and pipe or spread on top of the pie and sprinkle with remaining lime zest.