Low Carb Key Lime Pie With Low Carb Crust! - cooking recipe

Ingredients

1 (3 ounce) box sugar-free lime gelatin (I only use 1/2)
1 (8 ounce) box neufchatel cheese (softened)
1 lime, juice and zest of
Crust
1 cup unblanched sliced almonds
4 tablespoons butter, melted
2 g Splenda sugar substitute (or 2 individual packets)
Optional
2 tablespoons sugar-free Cool Whip
1 lime (to garnish)

Preparation

Start with the crust.
Preheat oven to 350\u00b0F.
In a food processor add the cup of raw almonds, pulse until it is the size of sand granules (not too fine!).
Add in the 2 packets of Splenda and the 4 tablespoons of melted butter.
Pulse until it is well mixed and a workable paste.
Spray a small, square baking dish (I actually prefer a metal pan as it has the tendency to crisp the nuts better) with cooking spray and with a spatula, add in the mixture and pat until evenly spread.
Put in oven for 10-12 minutes; broil on top for another 1-2 minutes. Be careful that it doesn't burn; it should be a toasted brown.
Once done, take out of oven and put in the freezer.
For the filling:
In a food processor, add 1/2 package of lime Jell-O; follow the directions on the box and then pulse in the food processor until well mixed.
Add in 1 juice of lime as well as some zest from the peel.
Add in the softened Neufchatel cheese.
Pulse until well-mixed, should be a thick liquid mixture.
Add the filling on to your crust and smooth until even.
I prefer to put it back into the freezer for about 1 hour and then either enjoy as a frozen treat or take it out for a few minutes to soften, but you can also just put it in the fridge for a few hours to set.
Garnish with sliced lime and sugar-free cool whip and serve!
(You can also substitute the lime Jell-O for lemon Jell-O for a cheesecake variation or chocolate Jell-O pudding for a chocolate mousse pie--minus the lime, of course).