Reposted from MyKetoKitchen. I highly recommend you check out Gerri’s website, you’ll find this delicious recipe along with hundreds of others!

Crust

• 7 ounces Almond Meal
• 1/4 cup Golden Flax Meal
• 1 tablespoon Swerve
• 3 ounces Butter melted

Filling

• 4 Eggs
• 14 ounces Sugar-free sweetened condensed milk
• 1/2 cup Heavy Cream
• 1/2 cup Key Lime Juice
• 3 Limes zest only

Topping

• 7 fluid ounces Heavy Cream

Instructions

CRUST

• Preheat fan forced oven to 170C/340F.
• Combine almond meal, flax meal and Swerve and mix well.
• Add the melted butter and mix well.
• Pour mixture into a parchment paper lined 9″ springform pan and press into the base and at least 1″ up the sides.
• Bake the crust for 12 minutes, or until golden and firm. Set aside to cool.

Filling

• Reduce the oven temperature to 150C/300F.
• Whisk together the eggs and sugar free sweetened condensed milk in a stand mixer on medium speed.
• Drop the speed to low and slowly pour in the lime juice, and then the cream and the lime zest.
• Pour the mixture into the cooled crust and bake in the oven for 35-40 minutes, until there is only a slight wobble in the center.
• Leave the pie at room temperature for 20 minutes to rest before placing in the fridge for at least 2 hours to cool.
• Slice into 16 pieces and enjoy. We recommend serving it with a dollop of softly whipped cream.

Topping

• Whip cream and spread over the top of the cooled pie.
• Slice into 16 pieces and enjoy.