Sugar-Free Key Lime Pie
Indulge in the zesty, creamy delight of this Sugar-Free Key Lime Pie, a guilt-free twist on the classic dessert! This low-carb, keto-friendly treat features a buttery almond flour crust that’s perfectly golden and a luscious filling made with cream cheese, Greek yogurt, and sugar-free sweetened condensed milk. The tartness of fresh key lime juice and a hint of lime zest create a bright, citrusy flavor, while unflavored gelatin gives the pie its smooth, no-bake finish. With only 20 minutes of prep time and no added sugar, this dessert is a fantastic option for any health-conscious sweet tooth. Perfect for summertime gatherings or an elegant after-dinner treat, this pie promises to be a refreshing crowd-pleaser.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Unsalted butter
- 0.25 cups Granulated sugar substitute of choice (like erythritol or monk fruit)
- 0.25 teaspoons Salt
- 8 ounces Cream cheese, softened
- 0.5 cups Greek yogurt
- 0.5 cups Heavy cream
- 14 ounces Sugar-free sweetened condensed milk
- 1 tablespoon Lime zest
- 0.5 cups Fresh key lime juice
- 1 packet Unflavored gelatin
- 0.25 cups Water
Instructions
Preheat the oven to 350°F (175°C).
In a mixing bowl, combine almond flour, melted butter, sugar substitute, and salt. Mix until the texture resembles wet sand.
Press the almond flour mixture into the bottom and sides of a 9-inch pie dish to form the crust. Bake for 10 minutes, or until lightly golden. Allow to cool completely.
In a small saucepan, combine the water with the gelatin. Let it sit for 5 minutes to bloom, then gently heat over low heat until the gelatin dissolves. Remove from heat and let it cool slightly.
In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy.
Add the Greek yogurt, heavy cream, sugar-free sweetened condensed milk, lime zest, and key lime juice to the cream cheese. Mix until well combined.
Slowly pour the dissolved gelatin into the cream cheese mixture while mixing continuously until fully incorporated and smooth.
Pour the filling into the cooled almond crust and spread evenly.
Refrigerate the pie for at least 4 hours, or until fully set.
Garnish with additional lime zest or slices before serving, if desired.
Nutrition Facts
Calories |
3162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.9 g | 311% | |
| Saturated Fat | 104.5 g | 522% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 1827 mg | 79% | |
| Total Carbohydrate | 253.1 g | 92% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 18.4 g | ||
| Protein | 86.6 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1728 mg | 133% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1295 mg | 28% | |
*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.
