Keto Key Lime Pie Recipe – Low Carb, Deliciously Creamy Dessert

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A slice of Key Lime Pie on a plate
Keto Key Lime Pie

Our Keto Key Lime Pie recipe is creamy, sugar-free and one delicious low carb dessert. Serve it up after dinner, or enjoy a slice for a low carb snack.

The origin of the key lime pie has been debated for many years, with families having their own secret recipes. With Key Limes coming into season, how could we pass up the opportunity to turn it into a keto dessert!

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The creation of our Sugar-Free Sweetened Condensed Milk has opened the doors to this delicious keto dessert pie, as well as our Keto Jello Bars – a not-so-secret family recipe originally made by my beautiful Nana.

This keto key lime pie recipe makes 16 servings. 1 serving has 3g net carbs.

Leftover Low Carb Key Lime Pie can be stored in the fridge for up to 1 week. The pie, without the whipped cream topping, can be frozen for up to 3 months and defrosted overnight in the fridge.

Keto Key Lime Pie Ingredients

Four images showing the steps to making a keto key lime pie
Keto Key Lime Pie Ingredients
  • Low Carb Key Lime Pie Crust Ingredients
  • 7 ounces of Almond Meal
  • 1/4 cup of Golden Flaxseed Meal
  • 1 tablespoon of Swerve
  • 3 ounces of Unsalted Butter, melted
  • Low Carb Key Lime Pie Filling Ingredients
  • 4 Eggs
  • 14 ounces of Sugar-Free Sweetened Condensed Milk
  • 1/2 cup of Heavy Cream
  • 1/2 cup of Key Lime Juice (approximately 4 Key Limes)
  • 4 teaspoons of Key Lime Zest (approximately 2 Key Limes)
  • Low Carb Key Lime Pie Topping Ingredients
  • 7 fluid ounces of Heavy Cream

How To Make Keto Key Lime Pie

Take your time to learn how to make this Keto key lime pie and you’ll have the most delicious go-to low-carb dessert for when friends pop round.

Keto Key Lime Pie
How to make Keto Key Lime Pie
  1. To Make The Key Lime Crust
  2. Preheat fan-forced oven to 170C/340F.
  3. Combine almond meal, flax meal and Swerve then mix well.
  4. Add the melted butter and mix well.
  5. Pour mixture into the base of a 9in springform pan and press into the base and at least 1in up the sides.
  6. Bake the crust for 12 minutes, or until golden and firm. Set aside to cool.
  7. To Make Key Lime Pie Filling
  8. Reduce the oven temperature to 150C/300F.
  9. Whisk together the eggs and sugar-free sweetened condensed milk with a hand mixer.
  10. Drop the speed to low and slowly pour in the lime juice, and then the cream and the lime zest.
  11. Pour the mixture into the cooled base and bake in the oven for 35-40 minutes, until there is only a slight wobble in the center.
  12. Leave the pie at room temperature for 20 minutes to rest before placing in the fridge for at least 2 hours to cool.
  13. To Make Keto Key Lime Pie Topping
  14. Whip cream and spread over the top of the cooled pie.
  15. Slice into 16 pieces and enjoy.
keto key lime pie

Keto Key Lime Pie

The recipe for our Keto Key Lime Pie Recipe is no longer a secret, here it is for you to enjoy. Low carb and sugar-free it's a keto dessert to behold.
4.98 from 202 votes
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Course: Dessert
Cuisine: American
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 3 hrs 15 mins
Servings: 16 serves
Calories: 325kcal
Author: Gerri

Ingredients

Base

  • 7 ounces Almond Meal
  • 1/4 cup Golden Flax Meal
  • 1 tablespoon Swerve
  • 3 ounces Butter melted

Filling

Topping

  • 7 fluid ounces Heavy Cream

Instructions

Base

  • Preheat fan forced oven to 170C/340F.
  • Combine almond meal, flax meal and Swerve and mix well.
  • Add the melted butter and mix well.
  • Pour mixture into the base of a 9in spring form pan and press into the base and at least 1in up the sides.
  • Bake the crust for 12 minutes, or until golden and firm. Set aside to cool.

Filling

  • Reduce the oven temperature to 150C/300F.
  • Whisk together the eggs and sugar free sweetened condensed milk in a stand mixer on medium speed.
  • Drop the speed to low and slowly pour in the lime juice, and then the cream and the lime zest.
  • Pour the mixture into the cooled base and bake in the oven for 35-40 minutes, until there is only a slight wobble in the center.
  • Leave the pie at room temperature for 20 minutes to rest before placing in the fridge for at least 2 hours to cool.
  • Slice into 16 pieces and enjoy. We recommend serving it with a dollop of softly whipped cream.

Topping

  • Whip cream and spread over the top of the cooled pie.
  • Slice into 16 pieces and enjoy.

Video

Keto Key Lime Pie Recipe - The BEST Low-Carb Sugar Free Version Around (Delicious)

Notes

Nutrition

Serving: 100g | Calories: 325kcal | Carbohydrates: 5g | Protein: 4g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 86mg | Sodium: 21mg | Potassium: 48mg | Fiber: 2g | Sugar: 1g | Vitamin A: 450IU | Vitamin C: 3.3mg | Calcium: 40mg | Iron: 0.7mg
A slice of Key Lime Pie on a plate
Sugar-Free Keto Key Lime Pie

If you love our Keto key Lime Pie and are looking for more delicious Keto desserts try our:

To make a larger batch of Low Carb Key Lime Pie adjust the serving amounts in the recipe card above.

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16 thoughts on “Keto Key Lime Pie Recipe – Low Carb, Deliciously Creamy Dessert”

  1. This might be a stupid question- but when it calls for 7 ounces of Almond meal- is that like 7 fluid ounces (as in I should measure in a measure cup) or 7 ounces in weight?

    Thank you!!

    Reply
    • Hi Kim,

      7 ounces in weight, we always add the “fl” when referring to fluid ounces. I hope that helps!

  2. hi! i am planning on making this tomorrow but my local stores didn’t have almond meal or flax meal – so i just bought almond flour. would the crust work with almond flour? if so should i adjust the ingredient amounts? thanks soooo much

    Reply
    • Hi Drew,

      I don’t recommend making the crust on almond flour alone as it needs the flax meal to help it come together. You could try using the recipe for the crust in our Quiche Lorraine recipe, but leave out the salt and pepper, and add 1 tbsp of sweetener.

      I hope that helps.

  3. My pie had AMAZING flavor but it wasn’t all too creamy. It had. Gritty texture to it. I did make the condensed milk with powdered swerve…that’s the only difference i made :/

    Reply
    • Hi Beth,

      It could be the powdered swerve that caused it, I have only ever made the condensed milk with granulated sweetener. I would suggest sticking with granulated sweetener for the sweetened condensed milk for next time 🙂

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