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opened the doors to this delicious keto dessert pie, as well as our Keto Jello Bars – a not-so-secret family recipe originally made by my beautiful Nana.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

- 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.

- To Make The Key Lime Crust
- Preheat fan-forced oven to 170C/340F.
- Combine almond meal, flax meal and Swerve then mix well.
- Add the melted butter and mix well.
- Pour mixture into the base of a 9in springform 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.
- To Make Key Lime Pie Filling
- Reduce the oven temperature to 150C/300F.
- Whisk together the eggs and sugar-free sweetened condensed milk with a hand mixer.
- 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.
- To Make Keto Key Lime Pie Topping
- Whip cream and spread over the top of the cooled pie.
- Slice into 16 pieces and enjoy.

Keto Key Lime Pie
Ingredients
Base
- 7 ounces Almond Meal
- 1/4 cup Golden Flax Meal
- 1 tablespoon Swerve
- 3 ounces Butter melted
Filling
- 4 Eggs
- 14 ounces Sugar-free sweetened condensed milk
- 1/2 cup Heavy Cream
- 1/2 cup Key Lime Juice
- 3 Limes zest only
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
Notes
Nutrition

If you love our Keto key Lime Pie and are looking for more delicious Keto desserts try our:
- Low Carb Raspberry Chocolate Cream Pie
- Delicious Low Carb Custard Tart
- Keto Chocolate Chip Pie
- Keto Pecan Pie
To make a larger batch of Low Carb Key Lime Pie adjust the serving amounts in the recipe card above.
BEST KEY LIME PIE EVER! I have to admit, though that after making the sweetened condensed milk recipe I could have just stopped and eaten the whole 14 oz with a spoon- it’s THAT delicious!!
Oh, Jennifer!! You are too sweet! Your comment has made my week 🙂