Today is Pi Day! What better way to celebrate that with a pie, right? Well, how about a no-bake cheesecake in a pie dish? Well, close enough, I say! Before I jump right into the recipe, I thought you might appreciate a conversion for using Stevia, instead of any of the other keto friendly sweeteners: for every 1/4 cup of keto friendly sweetener you would only use 1/4 tsp of Stevia. I don’t really use Stevia, as sometimes the sweetener in the recipe adds texture to the final product, not just sweetness. But, I know some people can be sensitive to too much of the sugar alcohols. Personally, I like to use an Erythritol and Monkfruit blend to minimize the potential laxative effects that some people experience.
Here is a link to the product I use most.
- 1 scoop MCT powder optional
- 3/4 cup nut or seed flour
- 3 Tbsp coconut flour
- 2 Tbsp keto friendly sweetener
- 1/4 tsp vanilla
- 3 Tbsp Butter
- 16 oz cream cheese softened
- 1/3 cup creme fraiche or sour cream
- 1/2 cup keto sweetener
- 4 Tbsp lime juice
- 1/3 cup heavy cream
- 1 1/2 Tbsp grass-fed gelatin
- 1/3 cup boiling water
- 2 small avocados
In a small bowl combine crust ingredients and mix until crumbly.
Press into 9" pie pan and set aside.
In a food processor combine all ingredients except water and gelatin and mix until smooth. About 1-2 mins.
Heat water to boiling (you can do this in a microwave safe container in the microwave on high, about 1 1/2-2 mins). Add gelatin to boiling water and mix until gelatin is completely dissolved.
Add gelatin mixture to avocado mixture in the food processor and blend until thoroughly blended.
Pour into pie crust. Add some lime zest and limes slices for decoration.
Chill 2-4 hours until thoroughly set.
Macros are per slice
Total fat 18 g
Net carbs 3 g
Protein 5 g