Wednesday, 22 May 2013

Key Lime Cheesecake Pie (Low Carb & Gluten Free)

Who? Ceara? Hmm... I don't remember her. Something rings a bell though. Oh right! She's the one who hasn't posted on Low Carb Cookie Jar since, what? Last month? Finally she's come up with something...

So sorry to have waited this long! I don't know what's been keeping me. Maybe the shortage on Xylitol, having busy weekends, or just slacking off...? Lets just say a little of all the above. I will try to post more often for all you, if anyones reading this? Anyone? I'd really like to hear comments if there are any readers out there! 

This recipe uses my famous almond flour crust! I can't believe this is the first time I've introduced it, since I use it in every pie or whatever you use a crust for. Although, this is the first pie recipe I've posted, and what better way to start than with key lime pie? 

It also uses sweetened condensed milk, which is normally super high in carbs. Fortunately, I found a low carb version! I had a bit of trouble with it because it just would not thicken! Little did I know, it thickens when it cools. So don't get frustrated when your milk doesn't thicken on the stove. I also forgot I did not have key limes to I had to use normal limes. Key limes normally have a lime-ier taste, so if you do decide to use normal limes, make sure to use a little more juice. Both the almond flour crust and the sweetened condensed milk recipes are in another post below if you'd like to use them.

This recipe actually turned out to be a bit of a cheesecake. It is normally less creamy and more limey. I did have to run out during the middle of making it, so that probably messed something up. Maybe yours will turn out better than mine!

Makes one pie filling

8 oz (one brick) cream cheese, softened
1/2 - 3/4 cup key lime juice
1 1/4 cup (about 1 can) sweetened condensed milk

Preheat oven to 350F. In a large bowl, beat cream cheese until smooth. Add lime juice and sweetened condensed milk and mix until completely combined. Pour into pie shell and chill for at least half an hour. Add topping and enjoy!

Nutritional Info

Low Carb
Calories: 213
Total Fat: 30 . 9g
Sat. Fat: 19 . 4g
Cholesterol: 104 . 4mg
Sodium: 124 . 6mg
Carbs: 10 . 4g
Fibre: 3 . 6g
Net. Carbs: 6 . 8g
Sugars: 0 . 4g
Protein: 2 . 5g

Classic Key
Calories: 450
Total Fat: 13 . 2g
Sat. Fat: 5 . 2g
Cholesterol: 20mg
Sodium: 240 . 6mg
Carbs: 52g
Sugars: 42g
Protein: 6g

Almond Flour Crust (Low Carb & Gluten Free)

Well, it's about time! Now you don't have to buy any pre-made crusts for your pies! It's almost easier than going to the store and getting one. I think it's way better than any pre-made, carbolicious crust anyway. Plus, it works for both desserts, breakfasts and dinners since you can make it plain or sweetened a little by just adding a bit of sweetener! I can't believe I haven't introduced my famous almond flour crust before this! I use it in all my pies, but of course, I haven't posted a pie recipe yet so how would you know? Finally, I decided to make a key lime pie, so I had to share it.

Makes one pie crust

3-4 tbsps butter, melted
1 cup almond flour
1/3 cup finely chopped unsalted walnuts (optional)
2-3 tbsps low carb sweetener (optional)

Preheat oven to 350F. Melt butter and pour into pie pan. Add almond flour, sweetener and walnuts and mix together with your hands. Press down into the bottom of your pie pan and up the sides if you wish. Bake for 10 minutes. Add filling and enjoy!

Nutrional Info (per 1/8 pie crust)

Low Carb Almond Flour Crust
Calories: 151 
Total Fat: 14 . 2g
Sat. Fat: 3 . 5g
Cholesterol: 11 . 5mg
Sodium: 35 . 8mg
Carbs: 7 . 4g
Fibre: 3 . 7g
Net. Carbs: 3 . 7g
Sugars: 0 . 6g
Protein: 3 . 7g

Tenderflake Deep Dish Pie Shell
Calories: 100
Total Fat: 6g
Sat. Fat: 1 . 5g
Sodium: 75mg
Carbs: 10g
Sugars: 1g
Protein: 1g

Sweetened Condensed Milk (Low Carb & Gluten Free)

Do you miss your fudge, pies, cookies that are made with sweetened condensed milk so they aren't low carb? Well, luckily I came across this recipe while making my key lime pie! Its exactly like canned sweetened condensed milk, except that it takes a while to make and is low carb. It's definately worth the wait though!

Makes 1 and 1/4 cup (approximately one can)

1 1/2 cups heavy cream
1/2 cup xylitol
3 tbsps butter

Put all ingredients into saucepan and put on medium heat. Stir every once in a while. Once it starts to boil, quickly turn it down to low heat and simmer for 30-45 minutes. Take off heat and chill for 1 hour. When it starts to cool, it should thicken up. Use in any recipe as you would sweetened condensed milk.

Adapted from Your Lighter Side blog recipe

Nutritional Info (per 1/4 cup)

Low Carb Sweetened Condensed Milk
Calories: 318 . 4
Total Fat: 33 . 3g
Sat. Fat: 20 . 8g
Cholesterol: 116mg
Sodium: 76mg
Carbs: 13 . 3g
Fibre: 5 . 7g
Net. Carbs: 7 . 6g
Sugars: 0 . 1g
Protein: 0 . 4g

Canned Sweetened Condensed Milk
Calories: 260
Total Fat: 6g
Sat. Fat: 4g
Cholesterol: 20mg
Sodium: 70mg
Carbs: 44g
Sugars: 44g
Protein: 6g