WebPour KeKe Key Lime Pie Cream Liqueur and 360 Madagascar Vanilla into a shaker. Add about two handfuls of ice. Shake until chilled. Crush graham crackers into fine crumbs …
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WebIngredients. Keke Key Lime Liquor - 2 shots/3 oz; Vanilla vodka - 2 shots/3 oz; Pineapple juice - 1 shot/1.5 oz (Dole Pineapple …
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WebTo start, pour your coconut rum, vanilla vodka, pineapple juice, and cream into a martini shaker. Next, cut two key limes in half, …
WebPREPARATION 1. Rim edge of martini glass with graham cracker crumbs. 2. Shake vanilla vodka, key lime liqueur, pineapple juice and half and half with ice. 3. Strain mix into glass and garnish with lime …
WebPlace the Licor 43, vodka, key lime juice, and heavy cream in a cocktail shaker with 2 handfuls ice. Shake 15 seconds until cold. Strain the drink into the prepared glass. Garnish with a lime wheel and serve. Notes *For …
Webdirections. Add all ingredients into martini shaker filled with ice. Shake vigorously for several minutes. Strain into a chilled martini glass. Enjoy!
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WebDirections Pour the graham cracker crumbs in a shallow dish. Rub a lime wedge around the edge of a martini glass and roll the edge in the graham cracker crumbs. Chill the glass …
WebStep 1 Rim edge of martini glasses with key lime wedges. Place graham crackers on a shallow plate, then dip rim of glasses in, turning to coat. Step 2 Combine heavy cream, vodka, and key
Web1 recipe Almond Flour Pie Crust (or Coconut Flour Pie Crust for nut-free) Filling: 1 doubled recipe Sugar-Free Sweetened Condensed Milk (3 cups) 4 large Egg …
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Web⅓ cup boiling water ⅓ cup cold water 2 (8 ounce) packages cream cheese, cut into pieces and softened ½ teaspoon coconut extract 2 tablespoons ground pecans Directions In a medium bowl, mix together …
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WebLow Carb Key Lime Pie Crust Ingredients 7 ounces of Almond Meal 1/4 cup of Golden Flaxseed Meal 1 tablespoon of Swerve 3 ounces of Unsalted Butter, melted …
WebIn a mixing bowl of a stand mixer fitted with the whisk attachment, beat together the egg yolks with the lime zest until the color becomes light and the texture is fluffy (about five …
WebInstructions. Invert your cocktail glass in a shallow dish that has little less than a quarter inch of water in it to wet the rim. Immediately place the glass in the same …
WebWhisk in the egg yolks and the lime zest. Very slowly, add the lime juice, constantly whisking, stopping occasionally to scrape down the sides of the pan. Slowly …
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WebInstructions. Shake all ingredients through the half-and-half with ice in a cocktail shaker. Serve straight up in a crushed graham cracker–rimmed martini glass. …
WebAdd the condensed milk and lime juice and beat until combined, before adding the heavy cream until thick and creamy. Pour the filling over the crust and …
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Web3 tablespoons low carb sugar substitute Filling: 1 cup heavy whipping cream 8 ounces cream cheese softened ½ cup Swerve Confectioners Powdered Sweetener ⅓ cup key lime juice lime zest …
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How to Make a Key Lime Pie Martini. To start, pour your coconut rum, vanilla vodka, pineapple juice, and cream into a martini shaker. Next, cut two key limes in half, and squeeze the juice of all four halves into the strainer. Don’t worry about the seeds as the strainer of your martini shaker will keep them out of your drink.
A creamy low carb key lime pie with a crust made from almond flour and cream cheese. The filling is simple to prepare using a can of Nestle Table cream. Pulse all the crust ingredients together in a food processor until cream cheese has been evenly incorporated into almond flour.
You can make this a vegan key lime pie by subbing in the coconut milk (or cream) for the evaporated milk. You will also need to sub in for the eggs three tablespoons of flax or chia seeds with a one third cup of water or using your egg substitute of choice. Here are some more helpful tips for you. Key lime pie can be a tart flavored pie.
In a separate bowl, beat cream cheese and sweetener until light and fluffy. Blend in lime juice and zest (if using). Fold in the whipped cream until well incorporated. Spread cream cheese mixture into crust. Refrigerate at least five hours or overnight. Keep refrigerated. For a stronger lime flavor, add the zest from 2 regular limes or 4 key limes.