Cool & Tangy Keto Key Lime Pie 🌴
Indulge in this refreshing, low-carb Key Lime Pie, perfect for a summer dessert. Featuring a buttery keto crust, a creamy sugar-free key lime filling, and topped with light whipped cream. Enjoy a healthy, sweet treat without the guilt!
Equipment
- Medium Saucepan
- Medium Glass Bowl
- Food Processor
- Pie Plate
- Electric Mixer
- Mason Jar (or similar container)
Ingredients
For the Sugar-Free Sweetened Condensed Milk
- 3 tablespoons unsalted butter
- 1/2 cup powdered sugar-free sweetener (allulose recommended)
- 16 oz heavy whipping cream (2 cups)
For the Key Lime Pie Filling
- 4 teaspoons lime zest
- 4 egg yolks
- 1/2 cup lime juice (from 4 regular limes or 20 key limes)
- Keto sweetened condensed milk (prepared from step 1)
For the Keto Pie Crust
- 1 cup almond flour
- 3 tablespoons coconut flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/2 cup unsalted butter chilled and cubed
- 1 ounce cream cheese softened
- 1 egg
- 1 1/2 teaspoons rice vinegar or apple cider vinegar
For the Keto Whipped Cream
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar-free sweetener
Instructions
- In a medium saucepan, combine the butter, powdered sugar-free sweetener, and 2 cups of heavy cream. Bring the mixture to a boil over medium heat, then reduce the heat and let it gently simmer for 30 minutes, stirring occasionally, until it thickens. For the smoothest texture, powdered allulose is recommended as it won't crystallize. Pour the thickened milk into a mason jar or similar container. Let it cool at room temperature for about 30 minutes before transferring it to the refrigerator to chill for at least 2 hours, or preferably overnight. This can be prepared 2-3 weeks in advance!
- In a medium glass bowl, vigorously whisk together the lime zest and egg yolks for about 2 minutes. This helps to extract maximum color and vibrant lime flavor. Stir in the chilled sugar-free sweetened condensed milk (that you prepared in Step 1) until the mixture is perfectly smooth.
- While continuously whisking by hand, very slowly drizzle the fresh lime juice into the filling mixture. This slow, steady addition is essential to prevent the filling from curdling. Once fully incorporated, set the mixture aside for 30 minutes to allow it to begin thickening naturally.
- In a food processor, pulse together the almond flour, coconut flour, xanthan gum, and salt until combined. Add the cold, cubed unsalted butter, softened cream cheese, egg, and vinegar. Pulse just until the ingredients come together to form a dough. Be careful not to overmix, as keeping the butter cold is key for a flaky crust.
- Roll out the pie dough between two sheets of parchment paper until it forms a large circle, about 1/8 to 1/4 inch thick. Refrigerate the flattened dough for 15 minutes. Carefully transfer the dough into a pie plate and press it evenly into the pan. Bake the crust at 350°F (175°C) for 8 minutes. Reduce the oven temperature to 325°F (160°C) and let the baked crust cool for about 20 minutes.
- Pour the prepared lime filling into the cooled pie crust. Bake at 325°F (160°C) for 15-20 minutes, or until the edges are slightly set but the center still gently jiggles like firm jelly. Do not overbake, as the pie will continue to set as it cools. Refrigerate the pie for a minimum of 4 hours, or ideally overnight, for the best texture and clean slices.
- In a small bowl, combine 1/2 cup heavy whipping cream and 2 tablespoons powdered sugar-free sweetener. Beat with an electric mixer until stiff peaks form. Just before serving, generously top your perfectly chilled Key Lime Pie with the fresh whipped cream. You can also add a sprinkle of extra lime zest for a beautiful finish. Enjoy this refreshing, low-carb summer delight!
Notes
This Cool & Tangy Keto Key Lime Pie is a perfect low-carb option for a refreshing summer dessert. It’s sugar-free and a wonderful sweet treat.
Nutrition Information per serving:
- Calories: 578
- Total Carbs: 7.9g
- Net Carbs: 5.4g
- Fats: 55g
- Protein: 7g
