We’ve loved the rich, creamy texture and tart/sweet flavor of key lime pie for as long as we can remember. Growing up in Michigan, we’d never tasted key lime pie until a family vacation to Florida many years ago. Love at first bite. Our keto key lime pie tastes every bit as good as the high carb original for a fraction of the carbs!

A good friend, Tanya, dropped a challenge. Make a keto version of Key Lime Pie. We laughed and said, “Not possible!” The filling is made with sweetened condensed milk, which is LOADED with carbs. Remember when we were kids and stuck our fingers into the empty can of sweetened condensed milk, searching for even a tiny taste? Yep, it’s that delicious. We began our search for a keto version, and find just about every site has their own basic recipe. Thank you to the keto/low carb community for paving the way and opening up a world of dessert recipes we thought were out of our reach!

We suggest you make the sugar-free sweetened condensed milk an hour or two (or the day before) so it’s chilled before adding to the slightly beaten yolks and lime juice. After a good whisk, pour the filling into the cooled crust and pop back in a slightly lowered oven temperature (325 degrees F) and bake for about 15 minutes, until the center is set but still wobbly when shaken. Bring to room temperature and place in fridge for several hours (at least 4) until well-chilled.

FOUR INGREDIENT LOW CARB CRUST

First step: switch up the traditional graham cracker crust with our 4 ingredient almond/pecan crust. Huge carb saver. Place almond flour, chopped pecans or walnuts and brown sugar replacement in a medium-size bowl and blend well, making sure the brown sugar is lump-free. Now drizzle in the butter and mix with a fork until you’ve got an evenly-moist crumb mixture. Line the bottom of a 9 to 9.5 inch pie plate with parchment paper for slices that slide out effortlessly. Press into the sides and bottom of the pie plate and bake at 350 degrees F for 12-15 minutes, until light golden-brown. Bring to room temperature, and then chill in fridge until you’re ready to use. This can be prepared a day in advance.

THREE INGREDIENT FILLING

Our amazing key lime pie filling uses only 3 ingredients: egg yolks, our Keto Sugar-Free Sweetened Condensed Milk and 1/2 cup of freshly squeezed key lime juice. Since we live in Georgia, we’re able to find key limes year-round. If they’re not available to you, use regular limes instead. We ordered bottled key lime juice for comparison, and we were NOT impressed with the flavor. It’s just not the bright, intense flavor of fresh.

To make the lime filling, whisk egg yolks in a medium bowl for 1 minute. Add our Sugar-Free Sweetened Condensed Milk and lime juice. Whisk until well-combined. Pour into cooled pie crust and bake. 

MAKE THE WHIPPED TOPPING

Finally, right before serving, make the sugar-free whipped topping using heavy whipping cream, powdered sugar substitute, and a touch of vanilla extract (optional).  We find the vanilla rounds out the flavor beautifully. Begin by beating the whipping cream until soft peaks form. Then add the powdered sugar substitute one tablespoon at a time, beating after each addition. Our sweet spot is 6 tablespoons, but adding or subtracting to this number is just fine. Finish by beating in the vanilla.

Spread the whipped cream evenly over the filling and garnish with lime slices and zest. Serve cold. 

 

STORING THE KETO KEY LIME PIE

Store leftovers, covered in plastic wrap or foil in refrigerator for up to 5 days. We do not recommend freezing. 

 

HOW ARE KEY LIMES DIFFERENT FROM STANDARD LIMES?

 

Key limes are smaller in size, have a thinner skin, and tend to have more seeds than standard limes. A key lime weighs about 1 ounce, while the average standard lime weight about 3 ounces, so you’ll need more key limes to produce the same amount of juice as a regular lime.

Compared to regular limes, key limes have a taste that’s less tart and more floral. If you can’t find key limes, no worries. We’ve tried this recipe using regular limes and found it just as delicious. You can control the level of sweetness by the amount of powdered sugar substitute in the whipped topping.

Finally, right before serving, make the sugar-free whipped topping using heavy whipping cream, powdered sugar substitute, and a touch of vanilla extract (optional). We find the vanilla rounds out the flavor beautifully. Begin by beating the whipping cream until soft peaks form. Then add the powdered sugar substitute one tablespoon at a time, beating after each addition. Our sweet spot is 6 tablespoons, but adding or subtracting to this number is just fine. Finish by beating in the vanilla.

 

 

 

Best Keto Key Lime Pie Recipe

Enjoy the rich, creamy texture and the tart/sweet flavor of our key lime filling, topped with fresh whipped cream, and surrounded by a nutty, buttery crust. With only 4 net carbs per serving, it tastes every bit as delicious as the original!
5 from 7 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: desserts using lime juice, easy keto desserts, keto key lime, keto key lime pie, keto pies, lime desserts, low carb desserts, low carb key lime pie
Prep Time: 25 minutes
Cook Time: 30 minutes
Cooling Time: 4 hours
Total Time: 4 hours 55 minutes
Servings: 10
Calories: 309kcal

Equipment

  • 9 - 9½ inch pie plate
  • Hand-held or stand mixer

Ingredients

  • CRUST
  • cups almond flour
  • ½ cup chopped pecans or walnuts
  • ¼ cup brown sugar alternative Swerve, truvia, Sukrin Gold
  • 6 tbsp butter melted
  • FILLING
  • 4 egg yolks whisked
  • 14 oz keto sugar-free condensed milk (1 batch) see blog for link to recipe
  • ½ cup fresh key lime juice or regular fresh lime juice
  • WHIPPED CREAM TOPPING
  • 1 cup heavy whipping cream
  • 6 tbsp powdered sugar substitute truvia, Swerve, etc.
  • 1 tsp vanilla extract

Instructions

  • Crust: Preheat oven to 350° F. Line the bottom of a 9 to 9½ inch pie plate with parchment paper. In a medium bowl stir together almond flour, chopped nuts, and brown sugar alternative until well-mixed. Drizzle in melted butter and combine ingredients with a fork. Press the crumbs firmly into bottom and up sides of pie plate. Bake on center rack 12-15 minutes, or until crust is lightly browned. Cool. Reduce oven to 325° F.
  • Lime Filling: Whisk egg yolks in a medium bowl for 1 minute. Add our keto sugar-free sweetened condensed milk (link to recipe in blog above) and lime juice. Whisk until well-combined.
  • Pour lime filling into the cooled crust and bake for 15 minutes at 325° F, or until center of pie is set but still wobbly when lightly shaken. Let cool to room temperature. Place in fridge until well-chilled, about 4 hours or overnight.
  • Whipped Topping: Using a stand or hand-held mixer, beat the heavy whipping cream until soft peaks form. Add powdered sugar substitute, one tablespoon at a time, beating between each addition until reaching your desired level of sweetness. Add optional vanilla extract and continue beating until stiff peaks form.
  • Spread the whipped cream evenly over the filling. Garnish with lime slices and zest, if desired. Serve cold. Store leftovers, covered in plastic wrap, in refrigerator up to 3 days.

Notes

Serving size is one-tenth of the pie. 

Nutrition

Nutrition Facts
Best Keto Key Lime Pie Recipe
Amount per Serving
Calories
309
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
1
g
Cholesterol
 
135
mg
45
%
Sodium
 
77
mg
3
%
Potassium
 
163
mg
5
%
Carbohydrates
 
6
g
2
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
5
g
10
%
Vitamin A
 
739
IU
15
%
Vitamin C
 
4
mg
5
%
Calcium
 
65
mg
7
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Real Keto Recipes, Real Easy

Joanie and Amy Robach show you just how easy it is to cook incredibly healthy meals that taste great and ensure healthy nutrition

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