No Bake Keto Key Lime Pie

Step 1Start by preparing the condensed milk and — follow the instructions here. Once done, let it cool down to room temperature or refrigerate overnight. This is best prepared a day ahead. If you don't have more than 15 minutes and don't have any keto condensed milk, check the tips in the recipe above.

Step 2Place the almond flour in a hot non-stick pan or a skillet. Cook until lightly toasted and fragrant, for 5 to 8 minutes, stirring frequently. Place in a bowl and let it cool down.

Step 3Once cooled, add the butter, powdered sweetener (Allulose, Erythritol or Swerve work best), cinnamon and salt.

Step 4Using a fork or your hands, mix until well combined. The mixture should resemble a crumble. Set aside while you make the creamy layer.

Step 5Place the heavy whipping cream, mascarpone (or cream cheese) and cooled condensed milk into a bowl.

Step 6Using a hand blender or a stand mixer, process until stiff peaks form.

Step 7Add the lime juice, finely grated lime zest. Depending on the size, you'll need 2 to 4 limes. Optionally add natural green food coloring. Depending on the type, you may need just a few drops or up to 2 teaspoons.

Step 8Process again until smooth and creamy.

Step 9To assemble the key lime pies, divide the prepared almond pie base between 8 jars (each about 1-cup/240 ml capacity).

Step 10Add the creamy lime layer. To divide it evenly, start by adding 2 heaped tablespoons per jar and then top up with the remaining mixture.

Step 11In a bowl, whip the remaining ¹/₂ cup heavy whipping cream and spoon a dollop on top into each jar. Optionally, sprinkle with more finely grated lime zest and half a slice of lime to decorate.

Step 12Enjoy immediately or place in the fridge and store for up to 5 days. The pies keep better if you cover each one with a piece of cling film as it will prevent it from drying out or absorbing any unwanted odours from the fridge.