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.
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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.
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!