Ingredients:
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Crust:
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1/2 cup almond flour
...
1/2 cup pecan meal
...
3 tablespoons granular erythritol
...
3 drops liquid sucralose
...
3 tablespoons butter, melted
Filling:
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8 ounces cream cheese, softened
...
14-oz. SF sweetened condensed milk (I use LC Foods for zero carb sweetened condensed milk)
...
1/2 cup (bottled) key lime juice
...
1 container (8-oz.) frozen whipped topping, thawed (or make your own with heavy cream & 2 tsp sugar free sweetener)
...
(optional) lime slices and/or lime zest, for garnish, add 2 or 3 drops green food coloring to the filling for color enhancement
Directions:
..
Line 12 cupcake cups with foil liners. Stir graham cracker crumbs, pecans and melted butter together in a bowl to combine. Spoon 1 Tbsp. of the mixture into each liner, pressing it down to make the crust.
With an electric mixer on low speed, beat the cream cheese in a large bowl until creamy, about 30 seconds. Add the condensed milk and key lime juice, and blend on medium speed until just combined, 20 to 30 seconds. Add 1 cup of the whipped topping and blend on low speed for 15 seconds longer.
Spoon mixture evenly into liners. Cover pan with plastic and freeze until firm, at least 3 hours. Remove from freezer 15 minutes before serving; peel off liners and dollop 1 Tbsp. remaining whipped topping on each cake. Garnish with lime slices, if you like.
..
Crust:
..
1/2 cup almond flour
...
1/2 cup pecan meal
...
3 tablespoons granular erythritol
...
3 drops liquid sucralose
...
3 tablespoons butter, melted
Filling:
..
8 ounces cream cheese, softened
...
14-oz. SF sweetened condensed milk (I use LC Foods for zero carb sweetened condensed milk)
...
1/2 cup (bottled) key lime juice
...
1 container (8-oz.) frozen whipped topping, thawed (or make your own with heavy cream & 2 tsp sugar free sweetener)
...
(optional) lime slices and/or lime zest, for garnish, add 2 or 3 drops green food coloring to the filling for color enhancement
Directions:
..
Line 12 cupcake cups with foil liners. Stir graham cracker crumbs, pecans and melted butter together in a bowl to combine. Spoon 1 Tbsp. of the mixture into each liner, pressing it down to make the crust.
With an electric mixer on low speed, beat the cream cheese in a large bowl until creamy, about 30 seconds. Add the condensed milk and key lime juice, and blend on medium speed until just combined, 20 to 30 seconds. Add 1 cup of the whipped topping and blend on low speed for 15 seconds longer.
Spoon mixture evenly into liners. Cover pan with plastic and freeze until firm, at least 3 hours. Remove from freezer 15 minutes before serving; peel off liners and dollop 1 Tbsp. remaining whipped topping on each cake. Garnish with lime slices, if you like.
