This keto key lime pie recipe turns a classic Florida dessert into something you can enjoy without derailing your low carb goals.
It has all the bright, tangy flavor of the original, just without the sugar crash afterward.
The filling sets up rich and creamy inside a toasted almond flour crust, so every bite tastes like the pie you grew up eating.
I tested this version more times than I can count to get the texture just right.
If you love a tangy citrus dessert with a twist on the classic crust, you might also enjoy my Gluten Free Key Lime Pie, which uses a slightly different base.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Total Time | 3 hours 45 minutes (includes chilling) |
| Servings | 8 slices |
| Difficulty Level | Easy |
Why You’ll Love This Keto Key Lime Pie Recipe
This pie gives you that same sweet and tart flavor combo everyone loves about the classic version.
The almond flour crust adds a toasty, buttery bite that holds up well against the creamy filling.
It’s also simple enough for a weeknight bake, even though it looks like something from a bakery case.
Best of all, one slice keeps your carb count in check without asking you to skip dessert.
- Sugar free filling that still tastes rich and sweet
- Buttery almond flour crust with no grains or gluten
- Bright, tangy lime flavor in every bite
- Make ahead friendly, since it needs to chill anyway
- Naturally gluten free and easy to make dairy light
Another favorite in this flavor family: Dairy Free Key Lime Pie.
Ingredients
You only need a short list of pantry staples and a few specialty items to pull this pie together.
Here’s everything broken down by crust, filling, and topping.
- For the crust: 2 cups blanched almond flour, 1/4 cup granulated keto sweetener, 1/4 teaspoon ground cinnamon, a pinch of salt, 5 tablespoons unsalted butter, melted
- For the filling: 4 large egg yolks, 1 can (14 ounces) sugar free sweetened condensed milk, 1/2 cup key lime juice, 1 tablespoon key lime zest
- For the topping: 1 cup heavy whipping cream, 2 tablespoons powdered keto sweetener, 1/2 teaspoon vanilla extract, lime slices for garnish
Vegan and want to skip the eggs and dairy entirely? My Vegan Key Lime Pie is built for that.
Kitchen Equipment Needed
Nothing fancy is required here, but a few good tools make the process smoother and help the filling set up correctly.
- 9 inch glass pie pan
- Large and medium mixing bowls
- Hand mixer or stand mixer
- Microplane zester for the lime zest
- Fine mesh strainer for the lime juice
- Rubber spatula
- Wire cooling rack
Prefer a more traditional flavor base for the crust instead? Check out my Almond Flour Pie Crust for the exact ratios I build from.
Recommended Products for This Recipe
These are a few products I personally rely on when I make this pie, based on plenty of trial and error in my own kitchen.
1. Wholesome Yum Blanched Almond Flour
This is the almond flour I reach for every time I make a keto crust, since it’s finely ground and doesn’t leave the crust gritty.
It presses into the pan easily and bakes up with a nice, even golden color.
2. Nellie & Joe’s Key West Lime Juice
Fresh key limes can be tiny and tedious to juice, so I keep a bottle of this on hand for consistent tartness every time.
It has that authentic key lime flavor without any of the extra work.
3. Microplane Zester
A good zester makes it so much easier to get fine, fragrant lime zest without hitting the bitter white pith underneath.
It also works great for citrus in other desserts you’ll make down the line.
4. Pyrex 9-Inch Glass Pie Plate
Glass heats evenly and lets you check the bottom of the crust as it bakes, which helps avoid a soggy or underbaked base.
It’s also freezer and fridge safe, which is handy since this pie needs to chill.
5. Cordless Hand Mixer
Beating the egg yolks and condensed milk together until thick really does make a difference in the final texture of this pie.
A cordless hand mixer makes that step fast and mess free.
You might also enjoy: Sugar Free Key Lime Pie if you want another sugar free citrus option in your rotation.
Step-by-Step Instructions: How to Make Keto Key Lime Pie
1. Make the Crust
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, whisk together the almond flour, granulated keto sweetener, cinnamon, and salt until well combined.
- Pour in the melted butter and stir with a rubber spatula until the mixture looks like wet sand and holds together when pressed.
- Transfer the mixture into your 9 inch glass pie pan.
- Press the crust evenly into the bottom and up the sides of the pan, using the bottom of a measuring cup to help smooth it out.
2. Par-Bake the Crust
- Place the crust in the preheated oven and bake for 10 to 12 minutes, until it turns light golden brown and smells toasty.
- Remove the crust from the oven and set it on a wire cooling rack.
- Let the crust cool for at least 10 minutes while you prepare the filling.
- Reduce the oven temperature to 300°F (150°C) for the next baking step.
3. Prepare the Filling
- In a large mixing bowl, add the egg yolks and beat with a hand mixer on medium speed for about 2 minutes, until they thicken slightly and turn a pale yellow.
- Pour in the sugar free sweetened condensed milk and continue beating for another 2 minutes, until the mixture looks smooth and slightly increased in volume.
- Strain the key lime juice through a fine mesh strainer directly into the bowl to catch any seeds or pulp.
- Add the key lime zest to the bowl.
- Whisk everything together by hand until fully combined and smooth, with no streaks remaining.
4. Bake the Pie
- Pour the filling into the cooled, par-baked crust.
- Gently tap the pan on the counter a couple of times to release any air bubbles.
- Bake at 300°F (150°C) for 15 to 18 minutes, until the edges are set but the center still has a slight jiggle when you nudge the pan.
- Avoid overbaking, since the filling will continue to set as it cools.
5. Cool and Chill
- Remove the pie from the oven and let it cool at room temperature for about 30 minutes.
- Once mostly cool, transfer the pie to the refrigerator.
- Chill for at least 3 hours, though overnight gives the best texture and the cleanest slices.
6. Make the Whipped Topping
- Just before serving, add the heavy whipping cream, powdered keto sweetener, and vanilla extract to a chilled mixing bowl.
- Beat with a hand mixer on medium high speed until soft to medium peaks form, about 2 to 3 minutes.
- Spread or pipe the whipped cream over the chilled pie.
7. Slice and Serve
- Garnish the top with fresh lime slices or extra lime zest, if you like.
- Use a sharp knife dipped in warm water to slice the pie cleanly.
- Wipe the blade between cuts for the neatest slices.
Read Also: Key Lime Pie Cookies if you want the same flavor in a smaller, grab and go treat.
Tips for The Best Keto Key Lime Pie
A few small details make a big difference in how this pie turns out. Keep these in mind as you work through the recipe.
- Use room temperature egg yolks so they whip up faster and to a fuller volume.
- Don’t skip straining the lime juice, since stray pulp can make the filling look grainy.
- Watch the pie closely near the end of baking, since keto fillings can go from jiggly to overbaked quickly.
- Let the pie chill the full 3 hours before slicing, or the filling won’t hold together.
- Cover the crust edges with foil if they start browning too fast during the par-bake step.
This same par-baking trick works well for my Graham Cracker Crust, in case you want a more traditional flavor for other pies.
Serving Suggestions
This pie is rich and tangy enough to stand on its own, but a few pairings make it feel like a bigger occasion.
Here are some of my favorite ways to serve it.
- A dollop of extra whipped cream and a curl of lime zest on each slice
- Fresh berries on the side for a pop of color and natural sweetness
- A cup of coffee or iced tea to balance the tartness
- Alongside other citrus desserts like Lime Crinkle Cookies for a themed dessert table
- A light dinner beforehand, since this pie is rich enough to be the star of the meal
Variations of Keto Key Lime Pie
Once you’ve made the base recipe, it’s easy to switch things up depending on what you’re craving or who you’re serving.
- Mini pies: Divide the crust and filling into a muffin tin for individual portions.
- Coconut crust: Swap some of the almond flour for unsweetened shredded coconut for a tropical twist.
- Extra tart: Add another tablespoon of lime juice if you prefer a sharper, more pucker-worthy filling.
- Meringue topping: Skip the whipped cream and top the pie with a sugar free meringue instead.
- Cranberry twist: For a different flavor pairing entirely, try my Cranberry Lime Pie.
Storage and Reheating
This pie is meant to be served cold, so storage is simple and there’s no reheating involved.
- Refrigerator: Cover loosely and store for up to 4 days.
- Freezer: Freeze the pie without the whipped topping for up to 1 month, wrapped tightly in plastic wrap and foil.
- Thawing: Move the pie to the refrigerator overnight before serving.
- Topping: Add fresh whipped cream just before serving rather than storing it on the pie.
If you like the idea of a no-bake, fridge-set dessert, my No Bake Cheesecake follows a similar make-ahead approach.
Nutritional Facts
Here’s the approximate nutrition breakdown per slice, based on 8 slices per pie. These numbers will vary slightly depending on the specific brands you use.
- Calories: 280
- Total Fat: 24g
- Saturated Fat: 10g
- Total Carbohydrates: 8g
- Fiber: 2g
- Net Carbs: 6g
- Protein: 6g
- Sugar: 2g
For another lower carb dessert option with similar macros, take a look at my Keto Pecan Pie.
Health Benefits of Key Ingredients
Beyond just tasting good, several ingredients in this pie bring some genuine nutritional upside compared to a traditional key lime pie.
- Almond flour: Higher in protein and healthy fats than regular flour, with far fewer carbs per serving.
- Key lime juice: A good source of vitamin C and antioxidants that support immune health.
- Egg yolks: Provide protein, healthy fats, and nutrients like choline and vitamin D.
- Heavy cream: Adds richness along with fat soluble vitamins like A and E.
Read Also: Keto Pumpkin Pie for another dessert built around similar wholesome, low carb ingredients.
FAQs About Keto Key Lime Pie
1. Can I use regular limes instead of key limes?
Yes, regular Persian limes work fine if key limes aren’t available. You’ll need about 4 to 5 regular limes to get 1/2 cup of juice.
2. Why is my filling runny after baking?
It likely needs more chilling time, since keto fillings set up more slowly than traditional ones.
Give it the full 3 hours in the fridge before slicing.
3. Can I make this pie dairy free?
You can swap the butter for a dairy free alternative and use coconut cream for the topping.
The filling itself relies on egg yolks rather than dairy for structure.
4. How do I know when the crust is done par-baking?
Look for a light golden color across the surface and edges. It should feel firm to the touch but not deeply browned.
5. Can I make this pie ahead of time?
Absolutely, this pie actually tastes better the next day once the flavors have had time to meld.
Just add the whipped topping right before serving.
If nutty, buttery desserts are more your thing, I use this same egg yolk technique in my Sugar Free Pecan Pie.
Keto Key Lime Pie
Ingredients
- 2 cups blanched almond flour Finely ground, not gritty
- 1/4 cup granulated keto sweetener
- 1/4 teaspoon ground cinnamon
- 1 pinch salt
- 5 tablespoons unsalted butter Melted
- 4 large egg yolks Room temperature
- 1 can (14 ounces) sugar free sweetened condensed milk
- 1/2 cup key lime juice Freshly squeezed or bottled, strained
- 1 tablespoon key lime zest
- 1 cup heavy whipping cream Chilled
- 2 tablespoons powdered keto sweetener
- 1/2 teaspoon vanilla extract
- lime slices Fresh, for garnish
Equipment
- 9 inch glass pie pan Ensures even heating and lets you check the bottom of the crust while baking
- Large mixing bowl
- Medium mixing bowl
- Hand mixer or stand mixer A cordless hand mixer is recommended for ease of use
- Microplane zester For zesting limes without hitting the bitter white pith
- Fine-mesh strainer For straining lime juice to remove seeds and pulp
- Rubber spatula
- Wire cooling rack
Method
- Preheat oven to 350°F (175°C). In a medium bowl, whisk together almond flour, granulated sweetener, cinnamon, and salt. Pour in melted butter and stir until the mixture looks like wet sand.
- Press the crust mixture evenly into the bottom and up the sides of a 9-inch glass pie pan. Use the bottom of a measuring cup to smooth it out.
- Bake the crust for 10 to 12 minutes until light golden brown and toasty. Remove and cool for 10 minutes on a wire rack. Reduce oven temperature to 300°F (150°C).
- In a large bowl, beat the egg yolks with a hand mixer for 2 minutes until they thicken and turn pale yellow. Beat in the sweetened condensed milk for another 2 minutes until smooth.
- Strain the key lime juice through a fine mesh strainer into the bowl. Add the key lime zest and whisk by hand until fully combined and smooth.
- Pour the filling into the cooled crust. Gently tap the pan on the counter to release air bubbles. Bake at 300°F (150°C) for 15 to 18 minutes until edges are set but center still jiggles slightly.
- Cool the pie at room temperature for 30 minutes, then refrigerate for at least 3 hours, preferably overnight, for the best texture and cleanest slices.
- Just before serving, beat the chilled heavy cream, powdered sweetener, and vanilla in a chilled bowl until soft to medium peaks form, about 2 to 3 minutes.
- Spread or pipe the whipped cream over the chilled pie. Garnish with fresh lime slices or extra zest. Slice with a sharp knife dipped in warm water, wiping the blade between cuts.
Notes
- Use room temperature egg yolks so they whip up faster and to a fuller volume.
- Don’t skip straining the lime juice; stray pulp can make the filling look grainy.
- Watch the pie closely near the end of baking; keto fillings go from jiggly to overbaked quickly.
- Let the pie chill the full 3 hours before slicing, or the filling won’t hold together.
- Cover the crust edges with foil if they start browning too fast during the par-bake step.
- For a dairy-free version, swap butter for a dairy-free alternative and use coconut cream for the topping.
- For extra tartness, add another tablespoon of lime juice to the filling.
- Store the pie loosely covered in the refrigerator for up to 4 days. Freeze without the whipped topping for up to 1 month.
- Regular Persian limes work well if key limes aren’t available; use about 4 to 5 regular limes for 1/2 cup of juice.
- Add fresh whipped cream just before serving rather than storing it on the pie.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This keto key lime pie recipe proves you don’t have to give up your favorite desserts just because you’re watching your carbs.
It’s tangy, creamy, and every bit as satisfying as the original.
I hope this one earns a permanent spot in your dessert rotation.
If you give it a try, I’d love to hear how it turned out, so drop a comment below or share a photo the next time you make it.
Recommended:
- Lemon Icebox Pie
- Lemon Meringue Pie
- No Bake Strawberry Lemon Swirl Tart
- Coconut Cream Pie
- Chocolate Cream Pie
