A creamy low carb key lime pie with cream cheese made in an almond flour pie crust. The filling is simple to prepare and no bake!
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 will only result in a weakened immune system and excess body weight. This is 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. I knew that was going to be a problem at our family Easter gathering so I made a low carb key lime pie for dessert.
Although that pie was okay, it wasn’t the creamy kind that I really like. It was more of a lime version of lemon meringue without the meringue topping. So, I ventured out to find a low carb key lime pie with cream cheese to satisfy my sweet tooth.
I came across several no-bake key lime pies made with cream cheese. But, most called for sweetened condensed milk which is very high in sugar.
After giving it some thought, I came up with the idea to substitute the condensed milk with whipped cream which has no added sugar and is thick like condensed milk.
To make up for the sweetness, I added a low carb sweetener. It was a perfect substitute, at least for making a no bake low carb key lime pie with cream cheese.
The key lime pie I made for the holiday had a coconut flour crust. To be different, I wanted to try a new pie crust made with almond flour.
I was very surprised at the results of combining cream cheese with almond flour and a little sweetener. The fat from the cream cheese made the almond flour into a thick past that was easily spread onto a pie pan.
I baked the crust in the oven to make it more like a regular flour crust. So, you could argue this isn’t a completely no bake pie.
The filling in this easy low carb key lime pie with cream cheese is no-bake. And, the taste was just what I was looking for!
For a true no-bake pie, you could use a crust that requires no baking. You could probably just mix up some almond flour, sweetener, and maybe a bit of cinnamon and press it into a pie plate.
Creamy Key Lime Pie with Cream Cheese and Almond Flour Crust
Low Carb Key Lime Pie with Cream Cheese
- 1 cup heavy whipping cream
- 8 ounces cream cheese softened
- 1/2 cup Swerve Confectioners Powdered Sweetener
- 1/3 cup key lime juice
- 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.
- 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. Fold in the whipped cream until well incorporated.
- Spread cream cheese mixture into crust.
- Refrigerate at least five hours or overnight. Keep refrigerated.
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Note on Nutritional Information
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