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.
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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.
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
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.
For the crust
- coconut oil spray for pan
- 1 cup super fine almond flour
- 1/4 cup granulated stevia/erythritol blend (Pyure-twice as sweet as sugar)
- 1/2 teaspoon baking soda
- pinch of salt
- 1 teaspoon vanilla extract
- 1/4 cup butter
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
- 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.
For the filling
- 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 the remaining heavy cream 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
Fat (g): 44
Carbs (g): 9
Fiber (g): 4
Protein (g): 6
Net Carbs (g): 5
I’m a big fan of key lime pie! This low-carb version looks sinfully delicious, but I’m glad its full of healthier ingredients!
Thank you so much!
I was researching Keto vanilla wafers yesterday and came across your site. Made the wafers. My husband and I are so pleased with the result! Fabulous recipe. We’re having a bit of a gray chilly day here in Florida so your cauliflower kale soup is next on the menu! And this pie? You’re upping my Keto game for sure. Thanks for the fabulous recipes!
Thanks so much for your kind words! The cauliflower kale soup is one of my favorites for a chilly day! Enjoy!
Just finished the last of the soup. Truly inspired. Can’t wait to try more of your excellent recipes!
I’m so glad you liked it!We love that soup as well.
I made this yesterday. The flavor is great. I am not sure I let the egg mixture simmer long enough. The texture seems very airy and light to me. How long did you simmer the custard before you let it cool down?
The texture of the pie is probably a bit lighter and more airy than other key lime pies. It’s been a little while since I’ve made it, but I don’t think I simmered it long at all. I probably just waited until I was certain it had completely reached a simmer and was bubbling in the center. Hope this helps!
can you use swerve or xylitol instead as a substitute for your stevia?
The stevia/erythritol blend I use is Pyure. You can substitute swerve, but will need to use twice as much as Swerve has the same sweetness as sugar whereas Pyure is twice as sweet as sugar.Good luck!
My husband loves Key lime pie and this one is high on his list!! So creamy, light and absolutely yummy!!
Love the Buttery crust and creamy texture of the Pie. Surely delicious and yum.
You had me at “low carb”! And this dessert fulfills every citrus craving I’m having! Great recipe 🙂
I love key lime pie! Looks so delicious and I love it that this recipe is low carb!
Wow, that key lime pie looks AMAZING! So velvety! Thanks for sharing the recipe!
What a fantastic dessert, simple to cook and really tasty, thank you!
I want to make the key lime filling with NOW brand pure Stevia. Would you tell me how the sugar sub. blend you use transfers to pure Stevia? I’ve searched the net and I can’t seem to get a definite answer.
I’m looking for the amount of Stevia so use, 1/4 cup seems too much, I was thinking about 1 teaspoon but that may be too much or not enough.
Yes, 1/4 cup of pure stevia would be way too much! The sweetener I use is a combination of erythritol and stevia and is twice as sweet as sugar. Many stevia powders have a sweeteness level where 1 teaspoon is equal to one cup sugar. If this is the case with yours, a teaspoon would be about right. The nice thing about stevia is that it dissolves very well. Because of this, I would start with using what might be too little, then, at taste it at the end. At that point, you can add more if you like. Good luck and let us know how it goes!
I think 1/2 to 1 teaspoon is the way to go. See my reply to your other comment as well.
Very delicious, we loved it. Why does recipe call for straining filling before cooling? Can’t lime zest stay in?
Also, would it work just as well with a coconut flour crust (we have almond allergies)?
You could leave in the lime zest if you prefer. It would work well with a coconut flour crust.
My husband is allergic to all sugar substitutes except for monk fruit. What would be the amounts if using confectioners or granulated monk fruit? Thank you!
You could substitute monk fruit in this recipe. It sounds like you’re using a monk fruit erythritol blend. If this is the same sweetness as sugar, you will want to use more and maybe even double it. If you’re using pure monk fruit, you’ll want to use much less. If you are using the monk fruit blended with erythritol, you’ll want to use the confectioners as this will dissolve better. Be aware that there may still be a bit of a “grainy” texture when using this much erythritol.
I am in the middle of making this … started with another non bake recipe but my avocados weren’t ripe enough …. so used cream cheese instead of whole cream … fingers crossed …will add some cream after filling cools and see how this goes 🙂
I hope it works!