Keto Key Lime Pie Dessert

This Keto Key Lime Pie delivers all the bright tang and creamy sweetness of the classic dessert without the carbs making it a favorite treat for anyone following a low carb or gluten free lifestyle. The simple almond flour crust pairs perfectly with the silky lime forward filling.

I whipped this up for a friend’s birthday after they started keto and now my family requests it for every picnic. This pie has become my go to whenever I crave something refreshing that still fits my keto plan. Every summer gathering now sees this pie disappear before the main course is finished.

Ingredients

• Almond flour: brings a naturally nutty flavor and buttery crumb to the crust always choose super fine for best texture
• Powdered erythritol: keeps the pie low carb and mixes smoothly without any grittiness use a clean tasting brand for best results
• Unsalted butter: in the crust yields rich flavor and a tender bite opt for the freshest butter for true creaminess
• Vanilla extract: enhances both crust and filling with warm undertones always check for pure vanilla without added sugars
• Salt: balances sweetness and highlights the lime taste flaky sea salt is my favorite
• Fresh key lime juice and zest: provide the hallmark tart flavor if key limes are not available regular limes do the trick
• Egg yolks: thicken the filling while adding creamy richness choose high quality eggs with vibrant yolks for color and structure
• Heavy cream: ensures a silky filling and cloud like topping always use full fat for best results
• Full fat cream cheese: makes the filling tangy and stable let it soften on the counter before mixing
• Optional whipped topping: uses more cream sweetened with erythritol for a decadent finish

Instructions

Make the Crust:

In a medium mixing bowl combine almond flour with powdered erythritol and a pinch of salt. Pour in melted unsalted butter and vanilla extract. Using a fork or your hands mix until the texture looks like damp sand and holds together when pinched. Press into an even layer across the base and up the sides of a nine inch pie dish. Use a measuring cup to tamp down the crust so it is compact and even. Bake in a preheated 350 F oven for about twelve minutes until lightly golden and fragrant. Remove and allow to cool.

Prepare the Key Lime Filling:

In a clean bowl whisk together fresh key lime juice lime zest powdered erythritol four large egg yolks half a cup of heavy cream softened cream cheese and a dash of vanilla extract. Take your time whisking so there are no lumps and everything is perfectly silky. Taste and adjust with extra zest or erythritol if you prefer a punchier flavor.

Fill and Bake:

Pour the filling mixture into the prepared crust and smooth the surface with a spatula. Place on the center rack in the oven and bake for ten to twelve minutes. The pie should be set at the edges but just jiggly in the center when you nudge the pan. Remove and let cool on a rack.

Chill Completely:

Leave the pie at room temperature for at least thirty minutes before moving it to the refrigerator. Chill uncovered for at least one hour so the filling fully sets and slices cleanly.

Make Whipped Topping:

In a cold mixing bowl add heavy cream powdered erythritol and a splash of vanilla extract. With an electric mixer or sturdy whisk beat until stiff peaks form. You can pipe the whipped cream over the pie for a fancy look or spread it on with a spoon.

Garnish and Serve:

Top with extra lime zest or thinly sliced lime rounds for a pretty finish. Cut the pie with a clean knife dipped in hot water for neat slices.

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I love how smooth and tangy the cream cheese makes the filling Every time my mom would visit she would quietly steal second and third slices after dinner The lime zest sprinkled on top reminds me of our beach getaways in Florida

Storage Tips

Keep the pie loosely covered with plastic wrap or in an airtight container in the refrigerator. It stays wonderfully fresh and creamy for up to three days. For longer storage you can freeze individual slices wrapped tightly in plastic and foil just thaw in the fridge overnight.

Ingredient Substitutions

If you only have regular limes use them with great results. For a dairy free option swap heavy cream and cream cheese with well chilled coconut cream and plant based cream cheese. If you do not have erythritol monk fruit sweetener also blends beautifully into the filling and topping.

Serving Suggestions

This pie is wonderful on its own but a dollop of whipped cream or extra zest brightens every bite. For entertaining try adding a few fresh berries or a sprinkle of toasted almond slivers for crunch.

Seasonal Adaptations

In winter use Meyer lemons for a twist and serve at holiday gatherings In summer decorate with edible flowers for a garden party flourish For autumn pair it with a warm cup of herbal tea on a crisp afternoon

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Enjoy this pie chilled on a warm day for a refreshing tangy treat. Each slice boasts creamy filling and just the right burst of lime flavor.

Recipe FAQs

→ Can regular limes replace key limes?

Yes, you can use regular limes if key limes aren't available. The flavor will remain tart and refreshing.

→ How do I tell if the pie filling is set?

Bake until the center is just set but still slightly jiggly. It will firm up more after cooling and chilling.

→ What can I use instead of almond flour?

A nut-free alternative like sunflower seed flour works, but flavor and texture may differ slightly.

→ Is the pie suitable for gluten-free diets?

Yes, the almond flour crust makes it naturally gluten-free. Always verify ingredients for cross-contamination.

→ How should leftovers be stored?

Cover and refrigerate leftover pie for up to three days to maintain freshness and texture.

→ Can I make it dairy-free?

Substitute coconut cream for heavy cream and cream cheese in the filling and topping for a dairy-free option.