This Low-Carb Key Lime Pie recipe makes a delicious version of a classic dessert. This pie boasts that delicious sweet-tart flavor we love, but is low-carb, keto, Atkins, LC/HF, gluten-free, and Banting diet friendly.

Low-Carb Key Lime Pie

Disclaimer: Some of the links on this site are affiliate links which means we make a small commission from any sales to help keep the recipes coming! You do not pay any more. Thank you for your support!

The recipe

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.

I lightened the tangy lime custard with whipped cream to give the pie a creamy texture. If you like, you can serve the pie topped with a bit of whipped cream and slices of lime for additional garnish.

The inspiration

My husband’s attachment to key lime pie inspired me to create this recipe for keto 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.

Can I use regular limes for key lime pie?

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 substituted regular limes without greatly affecting the outcome of this recipe. In fact, 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!


Low-Carb Key Lime Pie

Photo of whole low-carb key lime pie with dark background.
4.84 from 6 votes

Low-Carb Key Lime Pie

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, keto, LC/HF, gluten-free, or Banting diet.

Course Dessert
Cuisine American, keto, low-carb
Keyword keto dessert recipe, keto key lime pie, low carb dessert recipe, low carb key lime pie
Prep Time 20 minutes
Cook Time 10 minutes
chilling time 5 hours
Total Time 30 minutes
Servings 8
Calories 431 kcal
Author Annissa Slusher


For the crust

For the filling

  • 1/2 cup granulated stevia/erythritol blend
  • 1 1/4 teaspoon xanthan gum
  • pinch of salt
  • 4 egg yolks
  • 2 teaspoons lime zest preferably from Key limes
  • 1/2 cup freshly squeezed lime juice preferably from Key limes
  • 2 1/2 cups heavy whipping cream quantity divided


  • additional whipped cream and lime slices for garnish


For the crust

  1. Preheat oven to 375º Fahrenheit. Spray 9" pie pan with coconut oil.
  2. In a medium bowl whisk the almond flour, granulated sweetener, baking soda, and salt together until combined and no lumps remain.
  3. Stir in vanilla.
  4. Using a pastry blender, cut butter into the almond flour mixture. The end result will appear mealy.
  5. 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.
  6. 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.
  7. Remove crust from oven and allow to cool.

For the filling

  1. Add the granulated sweetener, xanthan gum and salt to a 2 quart saucepan (not over heat) and whisk together.
  2. 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.
  3. 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.
  4. Add the remaining heavy cream to a medium mixing bowl. Using a hand mixer, whip the cream until stiff peaks form.

  5. 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.
  6. 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.
  7. Pour filling into the pie crust, cover, and refrigerate for 4-5 hours before serving.

Recipe Notes

Serving size: 1/8 of the pie

Per serving:
Calories: 431
Fat (g): 44
Carbs (g): 9
Fiber (g): 4
Protein (g): 6
Net Carbs (g): 5

Nutrition Facts
Low-Carb Key Lime Pie
Amount Per Serving (1 slice (1/8 of the pie))
Calories 431 Calories from Fat 396
% Daily Value*
Fat 44g68%
Carbohydrates 8g3%
Fiber 4g17%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.