A creamy keto key lime pie with cream cheese crust is simple to prepare! The low-carb filling is no-bake and sets up after a few hours in the refrigerator.
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If you have been following my blog for a while, you know that I tend to favor the quick and easy low carb recipes. Like most working mothers, I don't have a lot of spare time for cooking and baking healthy food.
I believe that relying on fast or processed foods results in excess body weight and health issues. That's why I continue to make most of our food from scratch with only an occasional pre-made mix or heat and serve frozen meals.
My biggest weakness is still having a sweet treat after dinner. So I made a low carb key lime pie with cream cheese to share at a recent family gathering. It has a softer and lighter texture than a keto key lime cheesecake.
Although I've made a key lime pie with coconut milk, it wasn't creamy like this version. That pie is like a lime version of keto lemon meringue pie but without the meringue topping.
Ingredients
This recipe is made with simple ingredients. The pie filling blends heavy cream, sweetener, cream cheese, and key lime juice. For the crust, a blend of almond flour, cream cheese and sweetener is used.
I came across several traditional key lime pie recipes with cream cheese based fillings. But most called for sweetened condensed milk which is very high in sugar.
I decided to substitute the condensed milk with whipped cream to make it keto friendly yet still have the sweet creamy texture. To make up for the sweetness, I added a low-carb sweetener. The combo was a perfect substitute!
Rather than use a my almond flour pie crust, I added in some cream cheese for taste and texture. It's a fantastic base for this homemade keto key lime pie!
Instructions
To make this simple keto dessert, you'll need to prepare the crust then add in the sugar-free key lime pie filling.
Cream Cheese Crust
I was very surprised at the results of combining cream cheese with almond flour and a little sweetener. The fat from the cream cheese turns the almond flour into a thick paste that was easily spread onto a pie pan.
However, the pie crust dough can be a little sticky if not chilled first. But using a pastry roller will make it easy to smooth out into the pan.
I baked the crust in the oven to make it more like a regular flour crust. It did puff up a little, so I recommend poking the dough with a fork before baking.
Keto Key Lime Pie Filling
The filling for this low-carb pie is no-bake. And, the taste was just what I was looking for!
You just need to combine cream cheese, powdered sweetener, and key lime juice with a hand mixer in a large bowl then fold it into whipped heavy cream. To up the key lime flavor, you can also add in a little key lime zest. The result is a light and airy key lime mousse that's really smooth and creamy.
For a true no-bake keto key lime pie, you could use a crust that requires no baking like a pecan crust or one make with low-carb graham crackers. You could probably just mix up some melted butter, almond flour, sweetener, and maybe a bit of cinnamon then press it into a pie plate.
Related recipes
Want to try a few more easy low-carb dessert pies? Here's some of my favorites:
- Easy Chocolate Mousse Pie combines my keto chocolate mousse recipe with a peanut flour crust.
- Crustless Coconut Pie couldn't be any easier! Just blend together the ingredients, pour in a pan, and bake.
- Keto Strawberry Mousse Pie is another one of my quick and easy low carb desserts that sets in the refrigerator.
- Gluten Free Banana Cream Pie has a thick custard filling with whipped cream topping.
- No Bake Keto Cheesecake preps quickly in a pie plate with no baking needed.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Keto Key Lime Pie with Cream Cheese
Video
Ingredients
Crust:
- 4 ounces cream cheese
- 1 ½ cups almond flour
- 3 tablespoons low carb sugar substitute
Filling:
- 1 cup heavy whipping cream
- 8 ounces cream cheese softened
- ½ cup Swerve Confectioners Powdered Sweetener
- ⅓ cup key lime juice
- lime zest optional (see note)
Instructions
- Pulse all the crust ingredients together in a food processor until cream cheese has been evenly incorporated into almond flour.
- Using the back of a tablespoon, press crust mixture into 9 inch pie pan. If dough is too sticky, try using plastic wrap or a small pastry roller.
- Bake crust at 350F for about 10-12 minutes. Allow to cool on rack.
- In medium bowl, beat heavy cream with electric mixer until stiff peaks form.
- In a separate bowl, beat cream cheese and sweetener until light and fluffy. Blend in lime juice and zest (if using).
- Fold in the whipped cream until well incorporated.
- Spread cream cheese mixture into crust. Refrigerate at least five hours or overnight. Keep refrigerated.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First Published: May 5, 2011... Last Updated: October 2, 2020, with new photos and additional recipe information.
Jackie
Do you have any recommendations on a non-nut substitute for the almond flour? Thank you so much!
The Low Carb Cook
Hi Jackie! Have you tried coconut flour?
Jane
OMG amazing key lime pie, even my husband loves it. Thank you so much for sharing.
lynn gragg
You can use nestle table cream in place of HWC?
Lisa MarcAurele
Nestle table cream does work in the recipe and I have used it with good results.
Ria
This was an absolute hit! I made it almost exactly as written, but because I like a really strong lime flavor I did 1/2 cup of juice, and I rubbed the lime zest into the sugar substitute (pure erythritol that I powdered in a spice grinder) and added about 1/2 tsp of lemon extract.
I made it in a rectangular fluted tart pan because I wanted it to look fancy, and it worked great! I had a little extra filling, but I also had two mini pie crusts in the cupboard for just such occasions, so I threw the extra in those. I think it would have fit in the tart pan if I piled it on, but I wanted to be cautious because I didn't want to risk overflow, though in retrospect I think it would have been firm enough. The only other change I'd make would be to add a tiny bit of salt to the crust to bring out the almond flour, but overall this was perfect. Thank you so much for sharing!
Kathryn Newman
If we use the Nestle Table Cream, does it need to be whipped also or just open can and fold into the cream cheese mixture?
Lisa MarcAurele
Table cream is usually a one for one sub for whipped cream so you shouldn't need to whip it before using.
katie
I love this crust and want to use it for a pumpkin pie. Would it still work if I added the pumpkin pie filling and then baked the whole thing?
Lisa MarcAurele
For a baked filled, you shouldn't pre-bake the crust. Just fill and bake the crust and filling together. However, I do highly recommend using a pie shield or aluminum foil over the edges to prevent burning.
rita
I was really disappointed in this recipe - it doesn't have much lime flavor at all. I bought the special Key West key lime juice and was really looking forward to this treat. All other ingredients were as listed. 🙁
Lisa MarcAurele
For more lime flavor, you can use lime zest in the filling. I can note that in the recipe.
Shirley
Hello Rita,
Since there is no such thing as a 'Key West Lime' it appears that the term 'Key West Lime' is part of the brand name and may be regular lime juice. I know that particular product is made from concentrate.
The same company also makes '100% Key Lime juice' which is more expensive than Key 'West' Lime Juice. Read the ingredient label carefully and see if you can determine what you actually bought. The label language appears a little 'tricky' to me and the ingredient label isn't always shown online.
Dupie
Oh my! I love this pie. I have made this pie twice now and it is perfection. I will eat just the filling before adding in the whipped cream if someone doesn’t stop me; it’s that good. Being a type II diabetic doesn’t suck as much when I can have something this good. Thank you for sharing your recipes with us.
Tim
Tasted great, but my low carb sugar substitute didn't blend well. You could feel the crystals in the texture. What did I miss? Thanks for any help....can't wait to try again.
Lisa MarcAurele
Try using a low carb sweetener without erythritol. I like BochaSweet or those made with allulose.
MICHELLE R PENDERGRASS
Am I supposed to whip the whipping cream before using? You wrote whipped cream, so I'm thinking yes, but some people call whipping cream, whipped cream.
Lisa MarcAurele
Yes. You want to used cream that's whipped. I originally used table cream which is a canned whipped cream.
Amanda Alfaro
I just made this and it is absolutely delicious! I added some green food coloring just because and it looks beautiful too! I only have one slice left. I will need to make it again. I love the crust recipe! Best and easiest keto pie crust! Thank you so much for this recipe!
lee
key lime pie recipe is much better with adding a 1/4 cup of chopped pecans can cool in freezer and not have to wait 5 hours
Lisa MarcAurele
Thanks for the tip!
Ben
Amazing! Finally a keto key lime pie! Great recipe, thanks!
Lisa
Hope you are enjoying the pie!
Hilary
My 9 year old made this for dessert tonight and wow, it was amazing! We put it in the freezer for about 1.5 hrs and it set perfectly. Thank you!!
Lisa
Great tip on freezing to set it up quickly!
Zac
Can I assume that the serving size is ⅛ of the whole pie?
Lisa
If there are 8 servings, you can definitely assume one serving is 1/8 of the pie. 🙂
Shaunette
Love the key lime.. also did 1/4 cup coco powder instead of lime and it was just delightful. 1 recipie 2 great low carb desserts!
Nadine Wilde
Any chance of a drop down menu so in the UK we can change the US quantities to metric?
Lisa
Added a conversion link into the recipe. I just haven't had time to update every recipe.
Alicia
Do you pour the filling into the crust while it’s hot?
Lisa
I let the crust cool first.
Becky
Hi Lisa.
I made this pie the other day and it turned out really bitter. I don't know what I did wrong. I used heavy cream(as I couldn't find the table cream), fresh key lime juice,stevia, and of course cream cheese. Any suggestions? The crust turned out delicious. Thank you for all the great recipes!
Lisa
Was it pure stevia or a stevia erythritol blend? You may want to add another sweetener to taste. Stevia can be bitter by itself and if too much is used, it can give an unpleasant taste.
Becky
Sorry for taking so long to reply! It was pure stevia. I will add another sweetener along with it next time! Thanks so much!
Susan Peters
Hi! Can you post the entire macro profile? Gone Keto and need to fill out my my profile i.e. Fat protein and calories. Many thanks!
Lisa
Done!
Susan
Thank you! ? Making this for Thanksgiving ?
Lisa
Enjoy the pie!
Tammy
What size can of the Nestle Table Cream for this Key lime pie?
Lisa
It's the 7.6 fl. oz. can.
Karen
Thanks for the baking info. The pie was so delicious!! Thanks again for a great recipe.
Karen
Hey Lisa! This recipe looked so good that I printed it yesterday and ran out and bought all the ingredients today. It is chilling in the fridge right now! My husband and I licked the beaters and we can't wait for the pie! Thanks for introducing me to table cream. I even found it at Walmart. I am curious- how long and at what temp. did you bake the crust? (I just guessed, but would like to know for next time.) Thanks! Great website!
Lisa
Not sure how I forgot to include the information, but I believe I baked it at 350 F for about 12 minutes or so.
Stefanie
Yumm! Looks delish. I've been expirimenting and trying to make low carb key lime pie, too! I'm excited to try your crust! Thanks for sharing.