Keto Sugar Free Key Lime Pie
My no bake keto key lime pie is simple to make yet elegant enough to serve at a dinner party. Your guests will never guess it's low carb and sugar free!
Servings: 12
Calories: 379kcal
Equipment
- 8 inch loose bottom pie dish
Ingredients
- 2 cups almond flour 200g
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 4 tablespoon powdered sweetener
- ⅓ cup butter 80g
Filling
- 1 ¼ cup cream cheese 300g, 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
Topping
- ⅓ cup heavy cream 80g
- 1 tablespoon powdered sweetener
- Lime slices
- grated zest of 1 lime
Instructions
Crust
- 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.
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 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.
Topping
- 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.
Notes
4.4g net carbs per slice. Makes 12 slices.
It's best to use a loose bottom pie dish. This way it's easier to release the pie once it has set. I used an 8 inch pie pan. If yours is 9 inch large, increase the amount of almond flour by ¼ cup or 25 grams and use an additional tablespoon of melted butter.
I let my pie set in the fridge overnight. This is the safest way to ensure that it will have set properly.
Low carb palates are all over the place and the "right" amount of sweetness is a very personal thing. This key lime pie is gently sweet. Taste the filling and see if you would like to add additional sweetener. For a sweeter pie I recommend to add an additional ¼ cup of powdered sweetener.
Also works with lemon juice and zest.
Store in the fridge for up to 4 days. Leftovers can be frozen for up to 3 months.
Nutrition
Calories: 379kcal | Total Carbohydrates: 6.3g | Protein: 6.8g | Fat: 39.2g | Saturated Fat: 21.6g | Fiber: 1.9g | Sugar: 2.1g
