Keto Key Lime Pie

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Sweet, creamy and tangy, this Keto Key Lime Pie will make you feel like you’re on a beach vacation! Only 4g net carbs per slice!

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Low Carb Key Lime Pie Recipe

This keto key lime pie is so rich and creamy that you won’t believe that it’s low carb! The best part? You can whip it up in less than an hour!

Key lime pies are tangy and a bit sour, so they might seem like they wouldn’t have alot of sugar. However, the average slice of key lime pie has about 40g of carbs…yikes!

But not THIS pie!!

We cut down the carb count to just 4g net carbs per slice! What a difference!

This key lime pie is the perfect low-carb dessert for a quick and easy low-carb snack.

Why I Love this Recipe

Easy to make, no mixer needed!
Only 4g net carbs per slice!
So much flavor!

What You Need to Make Keto Key Lime Pie

For your convenience in re-creating our crustless taco pie recipe at home, we’ve included shop-able ad links to some of the products and supplies used. Read our disclosure policy here.

For the low carb pie crust:

Cream cheese — softened
Heavy cream
Egg — beaten
Almond flour
Stevia powder
Salt

For the pie filling:

Stevia powder
Unflavored gelatin
Corn starch
Heavy cream
Egg yolks
Lime juice
Lime green food coloring

Kitchen Tools Used

9″ pie dish
Mixing bowls
Wire whisk

How to Make Almond Flour Pie Crust

First, you’ll make the almond flour pie crust. Almond flour is one of the lowest carb flour options, making it a popular choice for keto baking recipes.

First, soften the cream cheese in the microwave so it’s easier to work with. Mix in the rest of the wet ingredients until well incorporated. Mix together your dry crust ingredients in a different bowl, then add the wet ingredients and mix until your dough forms.
Roll the dough between 2 sheets of lightly oiled parchment paper to make a 13-inch circle. Remove the top sheet and invert the crust over a well-greased pie pan.
Press the crust into the pan as you peel away the parchment paper. Cut away any excess at the top and flute the top. Use a fork to poke several holes in the bottom of the crust so steam can escape.
Bake the crust for 15 minutes at 350°F.

To Make the Key Lime Pie Filling

In a medium mixing bowl, combine the cornstarch, gelatin, and stevia. Add in the heavy cream, stirring as you pour, to avoid clumping.
Next, beat in the egg yolks until they are evenly combined. Finally, add the lime juice and food coloring (if desired).
Pour the filling mixture into the pie crust and bake for 25 minutes or until the center has set.
Let the pie cool on a wire rack until room temperature, then cover with plastic wrap and refrigerate.