My keto key lime pie recipe is really easy to make and so delicious! It is creamy, smooth and packed with fresh lime flavor. Even better, this sugar free key lime pie is no bake and has only 4.4g net carbs per slice.
The first time I had lime pie was during my year as an exchange student in the US. I lived with a host family in Walterboro, South Carolina and they introduced me to all kinds of yummy foods I had never tasted before.
I still love the zingy, zesty flavour of lime desserts today as much as I did then as a 16-year-old! To me, it's the essence of summer.
I made this low carb key lime pie for friends and family recently - including some carb lovers - and they all loved it.
This is officially a dessert you can serve even to picky teenagers!
Is key lime pie keto friendly?
Regular lime pie is definitely not keto-friendly. The classic American dessert has a Graham cracker crust and is filled with a mixture of lime, egg yolks and sweetened condensed milk.
Sometimes, it is served with a whipped cream topping and sometimes it is topped with a meringue.
Basically, it is packed with sugar in every layer!
A keto key lime pie
For my keto key lime pie I had to make some creative changes to the original recipe.
First of all, I decided to create a no bake pie so the recipe would be quick, easy and stress-free.
Secondly, I had to remove all the bad stuff - the sugar and the carbs! - and replace them with low carb alternatives.
I swapped out the Graham cracker crust for a gluten-free almond flour crust. For the filling, I used my sugar free condensed milk, cream cheese and heavy cream. And of course lots of lime juice!
I think you're going to love this pie. It has a gorgeous creamy texture and oodles of flavour.
Please don't tell me I've essentially made a key lime cheesecake. This recipe may not be 100% authentic. But it is utterly, completely delicious!
Definitely just as delicious as my keto fluff, which also contains plenty of lime juice.
Here are the ingredients you'll need:
- Almond flour - Use either super fine almond flour or ground almonds.
- Butter - Can be unsalted or salted.
- Sweetener - I used allulose, but you can use any sugar substitute of your choice, from erythritol to monk fruit sweetener to Swerve.
- Salt and cinnamon - Omit the salt if you've used salted butter.
- Cream cheese - Full fat works best. Make sure it's room temperature.
- Sugar free condensed milk - This is a 3 ingredient recipe from my blog using coconut milk, vanilla extract and allulose.
- Whipping cream - In the US this is heavy cream, here in the UK we call it double cream.
- Lime juice - You can use key limes or regular limes.
- Gelatin powder - This helps to set the filling. You can use a grass-fed gelatin or a vegetarian gelatine.
Key Limes Versus Regular Limes
Key limes have a tart flavor that is less sharp than that of regular limes. They are also more aromatic and their juice is yellow rather than green. Often, they are also smaller than common limes.
If you can get hold of key limes, that's fantastic. But don't make it a mission! Full disclosure - I actually used regular Persian limes for my pie.
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
First, toast the almond flour in a dry frying pan over medium heat until golden, stirring regularly. This will increase the flavor and make the crust taste just like crushed keto cookies. Let cool.
Add the almond flour to a mixing bowl with the salt, cinnamon, powdered sweetener. Combine with a fork or balloon whisk, then add the melted butter. Stir until a crumbly dough forms.
Line the bottom of a 8-inch pie pan with parchment paper and grease the sides with melted butter. Press the mixture into the pie dish.
Note: If you want to use a 9-inch pie pan, please see my recipe tweaks for the crust in the recipe notes below the recipe card.
Key Lime Filling
Heat the lime juice in the microwave for around 30 seconds or until warm. Adjust the timing depending on the power of your microwave. Add the unflavoured gelatin powder and stir until completely dissolved.
In a large bowl, beat the room temperature cream cheese until smooth using a hand mixer.
Add the keto condensed milk and blend. Add the lime juice with the gelatin. Whip all ingredients until smooth.
Add the heavy cream and beat for about 1-2 minutes with a hand mixer until thick and creamy.
Pour the key lime pie filling onto the pie crust and extend it to the edges.
Cool the pie in the fridge for a minimum of 6 hours or overnight to set.
Whip the cream with powdered sweetener until soft peaks form. Fill into a piping bag and decorate the pie. Top with lime slices and grated lime zest and serve.
Can I use lemons? Yes, you can replace the lime juice with lemon juice. Adjust the sweetness if necessary.
Can I make this recipe dairy-free? I have not tried this myself for this recipe. However, you could try to replace the butter in the crust with coconut oil, the whipped cream with whipped coconut cream and the cream cheese with a dairy-free cream cheese made from coconut or almond.
Coconut flour crust - If you want to avoid almond flour, you can try the coconut flour crust from my Strawberry Mascarpone Tart. This is a crust that is baked in the oven.
Baked pie crust - Try the crust from my keto coconut cream pie.
Store this keto lime pie in the fridge of up to 4 days.
Can I freeze sugar-free key lime pie?
Of course! You can freeze the entire pie or individual slices. Once frozen, wrap the pie or the slices into cling film and then aluminium foil. Store in the freezer for up to 3 months.
Defrost in the fridge overnight or on the counter.
🍋 More Zingy Keto Desserts
Take a look at these desserts using lemon and lime as an ingredient!
Tried this recipe? Give it a star rating below!
Keto Sugar Free Key Lime Piefrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 8 inch loose bottom pie dish
- 1 ¼ cup cream cheese 300 g, room temperature
- ¾ cup heavy cream / double cream 180g
- 1 cup sugar free condensed milk 250g
- ½ cup fresh lime juice 120 ml, 3-4 regular limes
- 1 sachet gelatin 12g, powdered, 2 teaspoons
- ⅓ cup heavy cream 80g
- 1 tablespoon powdered sweetener
- Lime slices
- grated zest of 1 lime
- First, toast the almond flour in a dry frying pan over medium heat until golden, stirring regularly. This will increase the flavour and make the crust taste just like crushed keto cookies. Let cool.
- Add the almond flour to a mixing bowl with the salt, cinnamon and powdered sweetener. Combine, then add the melted butter. Stir with a fork until a crumbly dough forms.
- Line the bottom of a pie pan with parchment paper and grease the sides with melted butter. Press the mixture into a the pie dish.
- Heat the lime juice in the microwave for around 30 seconds or until warm. Adjust the timing depending on the power of your microwave. Add the unflavoured gelatin and stir until dissolved.
- In a large bowl, beat the room temperature cream cheese until smooth using a hand mixer.
- Add the keto condensed milk and blend. Add the lime juice with the gelatin. Mix all ingredients until smooth.
- Add the heavy cream and beat for about 1-2 minutes with a hand mixer until thick and creamy. Taste and add more powdered sweetener, if required (up to ¼ cup more for a sweet pie)
- Pour the filling onto the pie crust and extend it to the edges.
- Cool in the fridge for a minimum of 6 hours or overnight to set.
- Whip the cream with powdered sweetener until soft peaks form. Fill into a piping bag and decorate the pie. Top with lime slices and grated lime zest and serve.