Step 1

Preheat oven to 350 degrees. Crush pecans finely.

Step 2

Add butter and Monkfruit Classic to crushed pecans and mix thoroughly. I added the ingredients to my mini processor and pulse until all of the ingredients were combined.

Step 3

Grease a pie pan then add crust mixture.

Step 4

Grease the back of a spoon and use it to carefully smooth the pecan mixture in the bottom of the pie pan and up the sides.

Step 5

Bake for 10 minutes and allow to cool.

Step 6

In a large bowl, beat the heavy whipping cream until it forms stiff peaks.

Step 7

In a separate bowl, beat on medium speed the cream cheese, Lakanto Monkfruit Powdered, lime juice, and lime zest until the mixture is smooth. *You may need more or less lime juice and zest depending on the ripeness of your limes. Make sure to taste the mixture as you are preparing the recipe.

Step 8

Combine the two bowls and beat with a mixer until everything is combined.

Step 9

Pour filling mixture into pecan crust and set aside.

Step 10

Combine the heavy whipping cream and Lakanto Monkfruit Powdered and beat until stiff peaks form.

Step 11

Spread the homemade whipped cream on top of the key lime layer.

Step 12

Freeze the Keto Key Lime Pie for 1 to 2 hours before serving or until it sets up. (You may store pie in fridge and pop in the freezer for about an hour or two before servng or keep it in the fridge and set out on the counter 30 minutes or so before serving.