Step 1

First, toast the almond flour in a dry frying pan over medium heat until golden, stirring regularly. This will increase the flavour and make the crust taste just like crushed keto cookies. Let cool.

Step 2

Add the almond flour to a mixing bowl with the salt, cinnamon and powdered sweetener. Combine, then add the melted butter. Stir with a fork until a crumbly dough forms.

Step 3

Line the bottom of a pie pan with parchment paper and grease the sides with melted butter. Press the mixture into a the pie dish.

Step 4

Heat the lime juice in the microwave for around 30 seconds or until warm. Adjust the timing depending on the power of your microwave. Add the unflavoured gelatin and stir until dissolved.

Step 5

In a large bowl, beat the room temperature cream cheese until smooth using a hand mixer.

Step 6

Add the keto condensed milk and blend. Add the lime juice with the gelatin. Mix all ingredients until smooth.

Step 7

Add the heavy cream and beat for about 1-2 minutes with a hand mixer until thick and creamy. Taste and add more powdered sweetener, if required (up to 1/4 cup more for a sweet pie)

Step 8

Pour the filling onto the pie crust and extend it to the edges.

Step 9

Cool in the fridge for a minimum of 6 hours or overnight to set.

Step 10

Whip the cream with powdered sweetener until soft peaks form. Fill into a piping bag and decorate the pie. Top with lime slices and grated lime zest and serve.