Low Carb Key Lime Pie with Low Carb Crust
Indulge in the zesty and refreshing flavors of this Low Carb Key Lime Pie with a buttery, low-carb almond flour crust that’s both satisfying and guilt-free. This recipe is a perfect choice for those following keto or low-carb diets, featuring a creamy lime-infused filling made with fresh key lime juice, zest, and rich cream cheese, all sweetened with a keto-friendly erythritol. With its easy prep, golden-brown coconut-almond crust, and a balance of tangy and sweet notes, this dessert will impress both dieters and dessert enthusiasts alike. Ready in under an hour (plus chilling time), it’s an elegant treat to serve at gatherings—garnished with whipped cream and lime slices for a truly show-stopping presentation!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Unsweetened shredded coconut
- 0.25 cups Butter (melted)
- 2 tablespoons Granulated erythritol (or preferred low-carb sweetener)
- 8 ounces Cream cheese (softened)
- 3 large Egg yolks
- 0.5 cups Unsweetened heavy cream
- 0.5 cups Granulated erythritol (for filling)
- 0.5 cups Key lime juice (freshly squeezed)
- 1 tablespoon Key lime zest
- 1 teaspoon Vanilla extract
- optional Whipped cream (optional garnish)
- optional Key lime slices (optional garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine almond flour, shredded coconut, melted butter, and 2 tablespoons of granulated erythritol. Mix until the texture resembles wet sand.
Press the mixture evenly into the bottom and sides of a 9-inch pie pan to form the crust.
Place the crust in the preheated oven and bake for 8-10 minutes, or until golden brown. Allow to cool completely while you prepare the filling.
In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth.
Add the egg yolks, heavy cream, 0.5 cups of granulated erythritol, lime juice, lime zest, and vanilla extract to the cream cheese. Mix thoroughly until smooth and creamy.
Pour the lime filling into the cooled crust, spreading it evenly.
Bake the pie in the 350°F (175°C) oven for 20-25 minutes, or until the center is set but still slightly jiggly.
Remove the pie from the oven and let it cool to room temperature before refrigerating for at least 4 hours (or overnight) to fully set.
Before serving, optionally garnish with whipped cream and slices of key lime.
Slice and enjoy your Low Carb Key Lime Pie!
Nutrition Facts
Calories |
3007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.8 g | 369% | |
| Saturated Fat | 143.1 g | 715% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1082 mg | 361% | |
| Sodium | 832 mg | 36% | |
| Total Carbohydrate | 216.2 g | 79% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 23.1 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 734 mg | 56% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 730 mg | 16% | |
*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.
