A creamy no-bake filling with a crust made from almond flour and cream cheese. The filling for this keto key lime pie is simple to prepare using only 5-ingredients.
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.
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Notes
For a stronger lime flavor, add the zest from 2 regular limes or 4 key limes.The pie can be topped with stabilized whipped cream and lime zest for garnishing.