Keto Key Lime Pie
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!
Servings 12 servings
Calories 256kcal
Ingredients
For the crust
- 2 3/4 cups keto cookie crumbs * See notes
- 1 tablespoon allulose
- 6 tablespoon butter melted
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.
Notes
- Keto cookie options: I've tried this with keto shortbread cookies, keto peanut butter cookies, and almond butter cookies.
- Tips: See my recipe tips above for making the best low carb key lime pie.
- Leftovers: Keep covered in the fridge for two weeks or the freezer for 6 months.
Nutrition
Serving: 1serving | Calories: 256kcal | Carbohydrates: 4g | Protein: 7g | Fat: 27g | Sodium: 126mg | Potassium: 75mg | Fiber: 1g | Vitamin A: 1020IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 1mg | NET CARBS: 3g