While NH hasn’t got the memo yet it is SPRING which means I am ALL about lemons and limes! So obviously you need a good Key Lime Pie recipe! I wanted a great way to get some fats in and the filling is always my favorite part so I went with a mousse! This recipe is Soooo easy and it’s refreshing and light too. The perfect treat for spring/summer!

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Key Lime Pie Mousse

Makes 8 Servings

1 Serving: 250 Calories, 25g Fat, 3g Carbs, 4g Protein

Start to Table: Less than 60 mins not including cooling

Sweetened Condensed Milk recipe:
1 can of coconut milk (13.5oz)
12 oz of heavy whipping cream
1 Cup of erythritol/Swerve
1 tsp vanilla extract

Directions:

1. Pour the coconut milk and heavy cream, and vanilla into a large pot. Bring to a boil over a medium-high heat.

2. Once it starts simmering, turn the heat down to low. Reduce the coconut milk/heavy whipping cream to about half of the volume. This will take 40-50 minutes.

3. Once reduced, take off the heat and add erythritol. Allow to cool to room temperature. Store in an air tight container in the fridge if not using it right away.

Mousse
4 Eggs
1 batch of Sugar-Free Sweetened Condensed Milk from above
1/2 Cup of Lime Juice (approximately 4 Limes)
1 Tbsp of Lime Zest

Topping:
½ Cup of Heavy Whipping Cream
2 Tbsp powdered erythritol/ Swerve

1 tsp Vanilla Extract

Directions:

1. Whisk together the eggs and keto sweetened condensed milk in a stand mixer on medium speed.

2. Drop the speed to low and slowly pour in the lime juice and the lime zest.

3. Pour the mixture into ramekins (8oz) or custard cups ( lined muffin tins also work) and bake at 350F in the oven for 12-15 minutes, until there is only a slight jiggle to the center.

4. Leave at room temperature for 20 minutes to rest before placing in the fridge for at least 2 hours to cool.

5. Then whip the topping with a hand mixer, blender or standmixer. Combine all ingredients and whip until stiff peaks form

6. Once the mousses are cooled top with the whipped cream!