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, it is a no bake recipe and has only 4.4g net carbs per slice.

The first time I had key 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 key 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. And 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 low carb key lime 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!

Here are the ingredients you’ll need:

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, key limes 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.

How to make keto key lime pie

(This section contains step by step instructions and photos that show how to make this recipe. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)

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.

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.

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!

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Keto 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!
No ratings yet
Total Time 6 hrs 13 mins
Calories 379 kcal

Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.

Filling

Topping

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.
4.4g net carbs per slice. Makes 12 slices. 

It’s best to use a loose bottom pie dish. This way it’s easier toilet out 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. 

Calories: 379kcalTotal Carbohydrates: 6.3gProtein: 6.8gFat: 39.2gSaturated Fat: 21.6gFiber: 1.9gSugar: 2.1g
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