Low Carb Keto Jello Cream Pie

Low Carb Keto Jello Cream Pie

Somehow, I managed to reach the forth decade of my life without ever watching a Three Stooges movie. 

I've just never had an interest in those kind of yucks, I guess.  But today I watched the epic pie fight scene from The Sweet Pie and Pie (below).  Holy moly, those three really are funny!

I was actually guffawing as I watched it.  I was GOL.  The occasion for the film was this Jello Cream Pie that I just made.  It got me to thinking about pie fights, because it's a classic fruit cream pie.  Crust, fruit custard and whipped cream.  Just right for hitting someone right in the kisser.

 Low Carb Keto Jello Cream Pie Recipe

Now that I am on a low carb diet, I find myself reaching for Jello more and more.  So many fruits are off limits on this kind of diet, and I really miss those flavors.  But Jello skirts the rules quite handily.  You can use any flavor of Sugar-Free Jello that you like in this cream pie recipe.  I chose lime and I'm very happy with my choice.  It's really good.  

Alright, now it's time for me to wander off into the Sweet Pie and Pie.  Adios.    

 Three Stooges Pie Fight Gif
 Low Carb Keto Jello Cream Pie Recipe

Low Carb Jello Cream Pie

Ingredients

crust:

  • 1/4 cup butter, melted
  • 1/2 cup almond flour
  • 2 large eggs
  • 1/4 cup Swerve or equivalent granulated sweetener
  • 1/4 teaspoon salt
  • 1/2 cup coconut flour, sifted
  • 1/3 cup shredded unsweetened coconut

filling:

  • 8 oz cream cheese, softened
  • 1 (.3 oz) box sugar - free jello, any flavor
  • 1/2 cup water
  • 1/4 cup powdered Swerve or equivalent powdered sweetener

topping:

  • 2 1/2 cups heavy whipping cream
  • 1 envelope knox unflavored gelatine
  • 1 teaspoon vanilla extract
  • 2 tablespoons warm water
  • 1/4 cup powdered Swerve or equivalent powdered sweetener

Instructions

1.  Preheat oven to 400 degrees F.

2.  Add melted butter, almond flour, eggs, crust sweetener (1/4 cup), and salt to a medium sized bowl and mix well. Stir in coconut flour and shredded coconut until a dough forms.

3.  Roll out dough between parchment or wax paper. Take top sheet of paper off dough and invert into a pie pan. If it falls apart, don't worry, it's still good. Just press the crust into the pie pan like you would a crumb crust. Using a fork, poke small holes throughout the crust.

4.  Bake crust for 10 minutes until browned. Put it in the freezer to cool while you make the filling.

5.  Add the flavored Jello, 1/4 cup sweetener and 1/2 cup water to a small saucepan and cook over low heat until fully dissolved.

6.  Pour the Jello mixture over the softened cream cheese in a large bowl. Using an electric mixer, mix until it is smooth and even. Set aside in the fridge.

7.  Whip the cream, vanilla and remaining sweetener in a large bowl until soft peaks form.

8.  Dissolve the unflavored gelatine in a small bowl in 2 tablespoons warm water.

9.  Add the gelatine to the whipped cream and whip until stiff peaks form.

10.  Fold half of the whipped cream into the Jello mixture. Add to the cooled pie crust.

11.  Top with the remaining whipped cream.

SERVINGS: 12

PREP TIME: 15 MIN  COOK TIME: 15 MIN

NUTRITIONAL INFO: Calories 339 Total Fat 33g Protein 5g Carbs 6g Fiber 2g Net Carbs 4g

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