Keto Key Lime Pie
Indulge in the zesty, creamy delight of Keto Key Lime Pie—a low-carb twist on the classic dessert that's perfect for satisfying your sweet tooth without derailing your diet. Featuring a buttery almond flour crust and a velvety lime-infused filling, this pie is sweetened with erythritol to keep it sugar-free and keto-friendly. Freshly squeezed lime juice and lime zest deliver a bright, tangy flavor, while a hint of vanilla rounds out the richness of the cream cheese and heavy cream base. With just 20 minutes of prep time, this no-bake (beyond the crust) dessert is a hassle-free way to impress guests or treat yourself. Ideal for those watching their carbs, this Keto Key Lime Pie can be garnished with fresh lime slices for an extra pop of citrusy flair. Serve chilled and enjoy the perfect marriage of tart and creamy in every guilt-free bite!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Granulated erythritol
- 0.25 cup Unsalted butter, melted
- 2 large Egg whites
- 8 ounces Cream cheese, softened
- 1 cup Heavy cream
- 1 tablespoon Lime zest
- 0.5 cup Freshly squeezed lime juice
- 1 teaspoon Vanilla extract
- 0.75 cup Powdered erythritol
- 1 teaspoon Unflavored gelatin
- 1 whole Lime slices for garnish (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine almond flour and granulated erythritol.
Add melted butter to the almond flour mixture and stir until a crumbly dough forms.
Press the dough into a 9-inch pie pan evenly across the bottom and up the sides.
Bake the crust in the preheated oven for 10 minutes, or until lightly golden. Let it cool completely.
While the crust is cooling, prepare the filling. In a large mixing bowl, beat the cream cheese with an electric mixer until smooth.
Add heavy cream, lime zest, lime juice, vanilla extract, and powdered erythritol to the cream cheese. Beat the mixture until well combined and smooth.
Dissolve the unflavored gelatin in two tablespoons of warm water, stirring until completely dissolved.
Gradually add the gelatin mixture to the lime filling, and beat until fully incorporated.
Pour the lime filling into the cooled pie crust, smoothing the top with a spatula.
Refrigerate the pie for at least 4 hours, or until the filling is firm.
Garnish with lime slices, if desired, before slicing and serving.
Nutrition Facts
Calories |
2958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.6 g | 358% | |
| Saturated Fat | 131.3 g | 656% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 941 mg | 41% | |
| Total Carbohydrate | 289.5 g | 105% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 18.0 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 616 mg | 47% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 545 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
