Sweet, creamy and tangy, this Keto Key Lime Pie will make you feel like you’re on a beach vacation! Only 4g net carbs per slice!
Low Carb Key Lime Pie Recipe
This keto key lime pie is so rich and creamy that you won’t believe that it’s low carb! The best part? You can whip it up in less than an hour!
Key lime pies are tangy and a bit sour, so they might seem like they wouldn’t have alot of sugar. However, the average slice of key lime pie has about 40g of carbs…yikes!
But not THIS pie!!
We cut down the carb count to just 4g net carbs per slice! What a difference!
This key lime pie is the perfect low-carb dessert for a quick and easy low-carb snack.
Why I Love this Recipe
- Easy to make, no mixer needed!
- Only 4g net carbs per slice!
- So much flavor!
What You Need to Make Keto Key Lime Pie
For your convenience in re-creating our crustless taco pie recipe at home, we’ve included shop-able ad links to some of the products and supplies used. Read our disclosure policy here.
For the low carb pie crust:
- Cream cheese — softened
- Heavy cream
- Egg — beaten
- Almond flour
- Stevia powder
- Salt
For the pie filling:
- Stevia powder
- Unflavored gelatin
- Corn starch
- Heavy cream
- Egg yolks
- Lime juice
- Lime green food coloring
Kitchen Tools Used
How to Make Almond Flour Pie Crust
First, you’ll make the almond flour pie crust. Almond flour is one of the lowest carb flour options, making it a popular choice for keto baking recipes.
- First, soften the cream cheese in the microwave so it’s easier to work with. Mix in the rest of the wet ingredients until well incorporated. Mix together your dry crust ingredients in a different bowl, then add the wet ingredients and mix until your dough forms.
- Roll the dough between 2 sheets of lightly oiled parchment paper to make a 13-inch circle. Remove the top sheet and invert the crust over a well-greased pie pan.
- Press the crust into the pan as you peel away the parchment paper. Cut away any excess at the top and flute the top. Use a fork to poke several holes in the bottom of the crust so steam can escape.
- Bake the crust for 15 minutes at 350°F.
To Make the Key Lime Pie Filling
- In a medium mixing bowl, combine the cornstarch, gelatin, and stevia. Add in the heavy cream, stirring as you pour, to avoid clumping.
- Next, beat in the egg yolks until they are evenly combined. Finally, add the lime juice and food coloring (if desired).
- Pour the filling mixture into the pie crust and bake for 25 minutes or until the center has set.
- Let the pie cool on a wire rack until room temperature, then cover with plastic wrap and refrigerate.
TIP: Best serve cold. We love our pie with a dollop of whipped cream!
How to Store Your Low Carb Key Lime Pie
Keep the pie covered and refrigerated until ready to serve. It should stay good for 2-3 days when properly stored.
Related: See more keto friendly pie recipes here!
Keto Key Lime Pie Recipe (Printable Copy)
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Keto Key Lime Pie
Ingredients
For the pie crust:
- 1 oz cream cheese softened
- 1 Tablespoon heavy cream
- 1 egg beaten
- 1 1/2 cups almond flour
- 2 Tablespoons stevia powder
- 1/8 teaspoon salt
For the pie filling:
- 1 cup stevia powder
- 1 packet unflavored gelatin
- 2 teaspoons corn starch
- 1 cup heavy cream
- 5 egg yolks
- 1/2 cup lime juice
- 1 drop lime green food coloring
Instructions
To Make the Crust
- Soften the cream cheese in the microwave. Add the heavy cream and mix well into the warm cream cheese. Beat one egg in a small bowl with a fork or whisk until evenly mixed and add it to the cheese and heavy cream. Stir this mixture until it is well combined.
- In a separate mixing bowl, mix together the almond flour, stevia, and salt. Pour the wet ingredients into the bowl of dry ingredients and mix until dough forms.
- Roll the dough between 2 sheets of lightly oiled parchment paper to make a 13-inch circle. Remove the top sheet and invert the crust over a well-greased pie pan. Press the crust into the pan as you peel away the parchment paper. Cut away any excess at the top and flute the top. Use a fork to poke several holes in the bottom of the crust so steam can escape.
- Bake crust for 15 minutes at 350°F. Remove from oven and allow to cool.
To Make the Pie Filling
- Add the cornstarch, gelatin, and stevia to a medium mixing bowl. Slowly add the heavy cream, stirring as you pour, to avoid clumping. Next, beat in the egg yolks until they are well combined. Finally, stir in the lime juice.
- Pour the filling mixture into the cooled pie crust and bake for 25 minutes at 350°F, or until the center has set.
- Allow the pie to cool on a wire rack. Once cool, cover with plastic wrap and refrigerate. Serve cold with a dollop of whipped cream.
Notes
Nutrition
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