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This keto key lime pie recipe features a buttery crust, creamy key lime filling, and a delicate whip topping. I love how there’s no baking required! 4 grams of net carbs.
Craving more keto pie recipes? Try my keto pecan pie, keto Boston cream pie, and keto cherry pie.
When we’re hosting, I’m always on dessert duty. I have a few tried-and-true favorites (hello keto pound cake!), but when I want to impress and make something no one’s expecting, I make this sugar-free key lime pie.
Table of Contents
Why I love this recipe
- Perfect texture and flavor. Flaky, buttery pie crust, thick and creamy filling, and whipped cream on top– what’s not to love?!
- A no-bake recipe. All you need are a few kitchen utensils and a dash of patience.
- Loved by everyone. I’ve made this recipe for my non-keto friends, and let me tell you, they were none the wiser!
- Customize the lime flavor. Add as much or as little lime as you want, or swap it for different citrus altogether.
Ingredients needed
Crust:
- Keto cookie crumbs. Any mild-tasting low carb cookie will work. I tested using keto shortbread cookies, keto peanut butter cookies, and keto sugar cookies, and they each worked wonderfully.
- Sugar-free sweetener. I used alluose, but any sweetener you prefer will certainly work.
- Unsalted butter. Melted. To hold the crust together.
For the filling:
- Softened cream cheese. Room temperature and full fat. I tried using reduced-fat cream cheese and the texture just wasn’t the same, so I prefer full-fat cream cheese.
- Keto sweetened condensed milk. I like to make my own sugar free condensed milk. If you’re not strictly keto, coconut condensed milk or traditional condensed milk will work.
- Lime juice. A must for key lime pie! If you can find bottled key lime juice, get that. If not, use fresh limes instead.
- Heavy cream. To lighten up the filling.
For the topping:
- Heavy cream. Heavy whipping cream also works.
- Powdered sweetener. To add sweetness to the whipped cream.
- Fresh limes. For some extra citrus kick and to decorate.
Key limes versus regular limes
Key limes are a special variety of limes found in the Florida Keys. They’re smaller, sweeter, and slightly less tart than regular limes, making them a great addition to lime desserts.
If you can get fresh key limes or bottled key lime juice, definitely do so. If not, regular fresh limes will work just fine.
How to make keto key lime pie
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the crust. In a large bowl, combine the cookie crumbs, sweetener, and melted butter. Stir until crumbly. Transfer to a 9-inch pie pan, press into place, and refrigerate.
Step 2- Make the filling. In a large bowl, whip the cream cheese until smooth. Add the condensed milk and lime juice and whisk to combine. Add heavy cream and beat until smooth.
Step 3- Chill. Pour the mixture into the pie crust and refrigerate overnight.
Step 4- Add topping and serve. Once set, make the whipped topping. Beat together the heavy cream and powdered sugar until fluffy. Spread over top of the pie and decorate with sliced limes.
Arman’s recipe tips
- Use a stand mixer. While optional, I like using a stand mixer to mix the lime filling and the whipped cream. It saves quite a bit of time.
- Don’t skip the chill time. I know overnight seems like a long time, but since we’re not baking this pie, it needs that extra time to firm up and develop flavor. If you’re in a time pinch, 6 hours should be sufficient.
- Add more lime. If you’re craving more tartness, add an extra tablespoon of lime juice and reduce the heavy cream by the same amount. You can also fold in a few tablespoons of lime zest too.
Variations
- Make it dairy-free. Swap the butter in the crust for coconut oil, use dairy-free cream cheese, coconut condensed milk, and coconut cream in place of heavy cream.
- Swap the citrus. I’ve tested this recipe with lemon and orange, and while the flavor is definitely different, both were delicious!
- Make mini key lime pies. Rather than making one big pie, sometimes I like to layer everything in individual jars. I find they make an easy grab-and-go dessert at parties.
Storage instructions
To store: This key lime pie should always be stored in the refrigerator, covered in an airtight container, for up to 2 weeks.
To freeze: Place slices of the pie in a shallow container and store them in the freezer for up to 6 months.
More keto dessert recipes to try
- Keto blueberry pie
- Keto flourless chocolate cake
- Keto donuts
- Keto lemon meringue pie
- Or any of these keto desserts
Keto Key Lime Pie
Ingredients
For the crust
For the filling
- 1 cup cream cheese softened
- 1 cup keto condensed milk
- 1/2 cup lime juice
- 1 cup heavy cream
For the topping
- 1 cup heavy cream
- 2 tablespoon sugar free powdered sugar
- 1 large lime sliced
Instructions
- In a large mixing bowl, combine your cookie crumbs, sweetener, and melted butter and mix together, until combined. Transfer into a 9-inch pie dish and refrigerate.
- In a large mixing bowl, beat together the cream cheese until smooth. Add the condensed milk and lime juice and beat until combined. Add the heavy cream and beat everything together until thick and creamy.
- Transfer the filling onto the chilled pie crust and refrigerate overnight, to thicken.
- Once set, prepare the topping. Beat together the heavy cream with the powdered sweetener until light and fluffy. Spread over the top of the pie and add sliced limes, to decorate.
Do I must to use heavy cream or is it possible without?
Tried it and it was yummy! Thanks!