Keto Key Lime Pie
A tart, creamy lime custard in a buttery, cinnamon-scented almond crust, crowned with whipped cream. It tastes like the Florida classic without the sweetened condensed milk.
Nutrition per serving
1 slice (1/10 of a 9-inch pie)- Net carbs
- 4.1g
- Calories
- 312kcal
- Protein
- 5.9g
- Fat
- 31g
- Total carbs
- 19 g
- Fiber
- 1.5 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
No-bake (egg-free): A mousse-like lime filling of cream cheese and whipped cream that sets in the fridge — no yolks and no oven time for the filling, so it is egg-free.
- Bake and cool the crust completely.
- Beat the cream cheese with the ¾ cup powdered erythritol until smooth, then beat in the lime juice, zest and salt. In another bowl, whip the 1 cup of cream to stiff peaks and fold it into the lime mixture in two additions.
- Spread in the crust and refrigerate at least 4 hours, until sliceable. Top with the whipped cream as usual.
Toasted coconut crust (nut-free): A crisp, toasted coconut crust replaces the almond one, making the pie nut-free and giving it a tropical lime-and-coconut flavor.
- Mix the coconut with the sweetener, cinnamon, salt and butter and press it into the pie plate.
- Bake at 325°F (165°C) for 10–12 minutes, until golden at the edges — coconut burns quickly at higher heat — then fill and bake as written.
- Crust
- Lime filling
- Whipped cream
- Crust
- Lime filling
-
4 large egg yolksleave out - Whipped cream
- Crust
- Lime filling
- Whipped cream
Estimated cost $12.26 for 10 servings ($1.23 each) · how we estimate
Instructions
-
Heat the oven to 350°F (175°C). Stir the almond flour, granulated erythritol, cinnamon, salt and melted butter together until the mixture clumps when squeezed. Press it evenly over the bottom and up the sides of a 9-inch (23 cm) pie plate.
-
Bake the crust 10–12 minutes, until fragrant and golden at the edges. Cool for 10 minutes and lower the oven to 325°F (165°C).
-
Beat the cream cheese and ¾ cup powdered erythritol until completely smooth. Beat in the egg yolks one at a time, then the 1 cup of cream, scraping the bowl.
-
On low speed, add the lime juice, zest and salt. The filling thickens noticeably as the acid hits the cream — that is what you want.
-
Pour into the crust and bake 20–25 minutes, until the edges are set and the center still has a slight wobble. The center should reach about 160°F (71°C), which fully cooks the yolks.
-
Cool on a rack for 1 hour, then refrigerate at least 4 hours, until firm and cold.
-
Whip the ½ cup cold cream with the tablespoon of powdered erythritol to soft peaks and spread or pipe it over the pie just before serving. Cut with a knife dipped in hot water.
Tips for success
-
Real key limes are more aromatic and tart than everyday Persian limes, but either works; bottled key lime juice is a fine shortcut. - Use powdered erythritol so the custard is smooth. Allulose would brown the pale filling.
- Cover the crust edge with foil if it is browning before the filling sets — almond flour colors faster than graham crumbs.
Nice to have, not needed
- A piping bag makes neat whipped-cream rosettes — spreading it with a spoon looks just as inviting.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 1 month
Reheat: Serve chilled; add the whipped cream on the day you serve it.
Prep tip: Freeze the pie without its topping, wrapped well, and thaw it overnight in the fridge before topping.
Refrigerate, covered, up to 4 days (add the whipped cream on the day you serve it). Freeze without the topping up to 1 month.
Variations
2 variations, each with its own ingredients and macrosNo-bake (egg-free)
DietA mousse-like lime filling of cream cheese and whipped cream that sets in the fridge — no yolks and no oven time for the filling, so it is egg-free.
- cream cheese → cream cheese
- no egg yolks
4.5 g net · 330 kcal · 5.5 g protein · 33 g fat · ≈$1.28 per serving (+0.4 g net carbs vs the original)
Toasted coconut crust (nut-free)
DietA crisp, toasted coconut crust replaces the almond one, making the pie nut-free and giving it a tropical lime-and-coconut flavor.
- blanched almond flour → unsweetened finely shredded coconut
3.8 g net · 308 kcal · 3.7 g protein · 31 g fat · ≈$1.16 per serving (−0.3 g net carbs vs the original)
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