This Low-Carb Key Lime Pie recipe makes a delicious version of a classic dessert. This pie can work for those on a low-carb, Atkins, LC/HF, gluten-free, or Banting diet.
This recipe for Low-Carb Key Lime Pie makes a creamy and tart dessert. The buttery crust is scented with vanilla and is slightly leavened to make a light, flaky pastry. Tangy lime custard is lightened with whipped cream to give the pie a creamy texture. If you like, serve the pie topped with a bit of whipped cream and slices of lime for additional garnish.
I was inspired to develop this recipe from my husband’s attachment to key lime pie. My husband spent his teenage years in Florida. In this state, just about every restaurant has key lime pie on their dessert menu. After all, key lime pie is the official state pie of Florida. Let’s face it, this tart custard pie is a dessert the state should recognize and celebrate. In any case, my husband ate a lot of this Floridian treat in his teens and developed a special place in his heart for the dessert.
True key lime pie fanatics will tell you that key lime pie should only be made with the juice from key limes. Key limes are tiny citrus fruits that are bursting with lime goodness. The flavor of key limes surpasses that of regular (Persian) limes in that it is more complex and a bit more tart. Unfortunately, it can sometimes be a bit difficult to find key limes. When this is the case, I have found regular limes can be substituted without greatly affecting the outcome of this recipe. I would definitely prefer using fresh squeezed juice of regular limes over bottled key lime juice.
This Low-Carb Key Lime Pie looks and tastes so decadent, it’s hard to believe it’s low-carb. Enjoy!
- additional whipped cream and lime slices for garnish
- Preheat oven to 375º Fahrenheit. Spray 9" pie pan with coconut oil.
- In a medium bowl whisk the almond flour, granulated sweetener, baking soda, and salt together until combined and no lumps remain.
- Stir in vanilla.
- Using a pastry blender, cut butter into the almond flour mixture. The end result will appear mealy.
- Transfer crust mixture to the prepared pie pan. Press mixture to cover the bottoms and sides of the pan. Flute the top edge of the crust, if desired.
- Using a fork, poke holes in the bottom and sides of crust to allow air to escape while it bakes. Bake crust in the preheated oven for 8-10 minutes, or until bottom begins to brown. If necessary, cover the top edges of the crust with strips of foil to prevent them from burning.
- Remove crust from oven and allow to cool.
- Add the granulated sweetener, xanthan gum and salt to a 2 quart saucepan (not over heat) and whisk together.
- Whisk in the egg yolks and the lime zest. Very slowly, add the lime juice, constantly whisking, stopping occasionally to scrape down the sides of the pan. Slowly add 1 1/2 cups of cream in the same manner. Place the saucepan on the stove over medium-low heat, whisking constantly. Continue heating until the mixture comes to a simmer. Remove from heat and strain into a heat proof bowl.
- Allow mixture to cool at room temperature for about 15-20 minutes, then place uncovered in the refrigerator and allow to cool until the mixture is room temperature or a little cooler, about 30 minutes. Do not cool mixture for too long or it might set.
- Add heavy cream and remaining 2 Tablespoons sweetener to a medium mixing bowl. Using a hand mixer, whip the cream until stiff peaks form.
- Remove the lime filling mixture from the refrigerator and whisk to make the mixture smooth again as the top of the mixture may have thickened a bit.
- Transfer 1/3rd of the whipped cream into the lime filling. Stir to lighten the mixture. Add remaining whipped cream to the filling and fold in gently to keep the mixture as fluffy as possible.
- Pour filling into the pie crust, cover, and refrigerate for 4-5 hours before serving.
- Serving size: 1/8 of the pie
- Calories: 431
- Fat (g): 44
- Carbs (g): 9
- Fiber (g): 4
- Protein (g): 6
- Net Carbs (g): 5