Impress your friends and family with this creamy, sugar-free, low-carb keto key lime pie. This delectable dessert is perfect for any occasion and pairs wonderfully with tea or coffee.
Looking for more pie recipes? Try my easy keto cheesecake, delicious low-carb custard tart, or, for a savory option, this keto quiche Lorraine.
Why This Recipe Stands Out
Our sugar-free sweetened condensed milk is the secret to this delicious keto dessert, making it a rich and flavorful treat without the added carbs. This recipe yields 16 servings, each containing only 3g net carbs.
Ingredients for Keto Key Lime Pie Success
For the Almond Flour Crust:
- 7 ounces almond meal
- 1/4 cup golden flaxseed meal
- 1 tablespoon swerve sweetener (erythritol and monk fruit also work)
- 3 ounces melted unsalted butter
For the Creamy Filling:
- 4 eggs
- 14 ounces sugar-free sweetened condensed milk
- 1/2 cup heavy cream
- 1/2 cup key lime juice (Note: I could not source key limes for this recipe so we used regular limes from the grocery store which turned out perfectly)
- Zest of 3 limes
For the Light Topping:
- 7 fluid ounces of heavy cream. I have a Keto whipped cream recipe that you can print it has so many uses.
How To Make The Perfect Keto Key Lime Pie
Step 1: Preparing the Crust
- Preheat your oven to 340°F (170°C).
- Combine almond meal, flaxseed meal, and Swerve sweetener in a bowl.
- Mix in the melted butter until well combined.
- Press the mixture into a 9-inch springform pan, ensuring it covers the base and reaches at least 1 inch up the sides.
- Bake the crust for 12 minutes or until golden brown and firm. Set aside to cool.
Step 2: Creating the Luscious Filling
- Reduce the oven temperature to 300°F (150°C).
- Whisk together the eggs and sugar-free sweetened condensed milk using a hand mixer.
- Slowly pour in the lime juice, heavy cream, and lime zest while mixing on low speed.
- Pour the filling into the cooled crust and bake for 35-40 minutes, or until the center has a slight wobble.
- Let the pie rest at room temperature for 20 minutes before refrigerating for at least 2 hours.
Step 3: Adding the Finishing Touch
- Whip the heavy cream until soft peaks form.
- Spread the whipped cream over the cooled pie.
- Slice into 16 pieces and enjoy!
Expert Tips and Storage
- For a richer flavor, use freshly squeezed key lime juice.
- Experiment with other low-carb sweeteners like monk fruit or erythritol (monk fruit is my favorite).
- If you prefer a dairy-free option, try using coconut milk instead of heavy cream.
- Store your keto key lime pie in the refrigerator for up to one week.
- The pie (without the whipped cream topping) can be frozen for up to three months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
While almond flour and flaxseed meal work best for this recipe, you can experiment with other keto-friendly flours like coconut flour or a combination of almond flour and psyllium husk.
Absolutely! You can freeze either the entire pie or individual slices. After freezing, wrap the pie or slices in cling film and then aluminum foil. The pie can be stored in the freezer for up to 3 months. Thaw it in the refrigerator overnight or on the counter before serving.
While this specific recipe hasn’t been tested as dairy-free, you can experiment with dairy-free alternatives. Consider replacing butter in the crust with coconut oil, whipped cream with whipped coconut cream, and cream cheese with a dairy-free cream cheese made from coconut or almonds. This would be for experienced cooks only.
Yes, you can substitute lime juice for lemon juice in this recipe. If needed, adjust the amount of sweetener to balance the lemons’ tartness.
This recipe relies on eggs for the filling’s structure and texture. We haven’t tested an egg-free version, but you could try using a chia seed or flaxseed as an egg substitute.
Watch Key Lime Pie Being Made
Keto Key Lime Pie
Rate it
Print Pin Share EmailUnit Conversion
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.7 ounces Almond Meal, 1/4 cup Golden Flax Meal, 1 tablespoon Swerve
- Add the melted butter and mix well.3 ounces Butter
- 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.4 Eggs, 14 ounces Sugar-free sweetened condensed milk
- Drop the speed to low and slowly pour in the lime juice, and then the cream and the lime zest.1/2 cup Heavy Cream, 1/2 cup Key Lime Juice, 3 Limes
- 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.7 fluid ounces Heavy Cream
- Slice into 16 pieces and enjoy.
Video
Notes
Nutrition
More keto pie recipes
If you love our Keto Key Lime Pie and are looking for more delicious Keto desserts, try our:
