1 1/2 cup macadamia nuts - chopped
2 tbsp. low carb sweetener
2 tbsp. soy flour
1 egg white
Lime Simple Syrup:
1/3 cup water
1/3 cup low carb sweetener
Rind of one lime (approximately 2 tbsp.)
1 envelope unflavored gelatin
1/4 c. fresh lime juice
1/2 c. low carb sweetener
2 eggs - separated
1 cup heavy cream
1 tsp. vanilla extract
Preheat oven to 375 degrees. In food processor grind macadamia nuts, add low carb sweetener, soy flour and egg white and continue to mix. Grease pie plate and press nut mixture with hands into pie plate forming a crust from bottom of plate up to the sides. Blind bake in oven for 10 - 15 minutes. Remove from oven and let cool.
Heat water and low carb sweetener in sauté pan over medium heat. Add zest and continue to cook about 2 minutes. Strain and reserve zest and syrup in separate bowls.
Heat in sauté pan lime simple syrup and remove from heat. Add gelatin to syrup and let soften about 1 minute. Stir in lime juice, 1/4 cup low carb sweetener and 2 egg yolks. Stir over low heat until mixture thickens about 5 minutes. Set aside to cool to room temperature. In mixer beat egg whites and 2 tbsp. of low carb sweetener until stiff. Transfer whites to a large bowl. Clean out mixing bowl and in mixer whip cream, vanilla and remaining 2 tbsp. of low carb sweetener until whipped. Fold whipped cream mixture into egg whites. Add lime filling and fold with other mixture. Spoon mixture into the prepared crust and chill for 2 hours. Remove pie from refrigerator and garnish top with lime zest. Top with whipped cream (optional).
Yields 8 servings - approximately 6 net carbs per serving