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!
Ingredients
Base
- 1/2 cup almond flour
- 1/2 cup macadamias
- 25 grams cold butter
- 2 tablespoons xylitol
- 1 egg yolk
Cheesecake filling
- 250 grams cream cheese room temperature
- 50 grams butter room temperature
- 3 tablespoons xylitol
- 2 large limes
- 2 large eggs
To serve
- 1 cup heavy whipping cream full fat
Instructions
Base
-
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.
Assembly
-
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.
