Keto Key Lime Pie
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.
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
Ingredients
For the Crust
- 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
For the Filling
- 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
For the Topping
- 1 cup heavy whipping cream Chilled
- 2 tablespoons powdered keto sweetener
- 1/2 teaspoon vanilla extract
For Garnish
- lime slices Fresh, for garnish
Instructions
- 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.
Nutrition
Serving: 1sliceCalories: 280kcalCarbohydrates: 8gProtein: 6gFat: 24gSaturated Fat: 10gFiber: 2gSugar: 2g
Tried this recipe?Let us know how it was!