This refreshing keto key lime pie delivers all the tangy, sweet goodness of the classic dessert without sugar, gluten, and best of all, that means it’s low-carb. A win for your tastebuds and a double win for your metabolic health. The crust is a buttery, cinnamon-spiced almond flour crust that mimics traditional graham crackers, and the filling is silky-smooth. Make this pie no-bake or bake the crust for a crunchier texture. The no-bake option makes this pie perfect for summer gatherings or whenever you need a bright, zesty treat that won’t heat the kitchen.
This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you.
Why I Love This Keto Key Lime Pie
• Perfect Balance of Flavors – The tangy lime zest and juice perfectly complement the rich, creamy filling, creating that classic key lime taste without the sugar crash that typically follows.
• Authentic Texture & Experience – The buttery almond flour crust delivers that essential graham cracker crunch, while the silky-smooth filling sets up beautifully—proving healthy desserts don’t have to feel like a compromise.
• Keto-Friendly Without Tasting “Diet” – At under 5g net carbs per generous slice of keto key lime pie, this dessert keeps me firmly in ketosis while satisfying my sweet tooth—even non-keto friends can’t tell the difference!
• Versatile & Impressive – Whether for family dinners or special occasions, this pie consistently wows guests and proves that embracing a health-conscious lifestyle doesn’t mean giving up life’s little pleasures.
What You’ll Learn From This Recipe
• Master Keto Baking Fundamentals – Discover how to create a convincing graham cracker crust using almond flour and the perfect balance of sweeteners that won’t spike blood sugar.
• Create Homemade Keto Condensed Milk – Learn the simple technique for transforming heavy cream into a silky, sweet condensed milk substitute that’s perfect for no-bake desserts.
• Perfect the Science of No-Bake Setting – Understand how gelatin works as a setting agent and how to properly incorporate it for that perfect slice-able yet creamy texture.
• Balance Flavors Without Sugar – Develop your palate for creating desserts with complex flavor profiles using natural ingredients like lime zest, vanilla, and cinnamon rather than relying on sugar.
• Adapt Classic Recipes for Keto – Gain transferable knowledge about ingredient substitutions and ratio adjustments that you can apply to transform any beloved high-carb dessert into a keto-friendly version.
Longevity Benefits of Key Ingredients in Keto Key Lime Pie
• Almond Flour – Rich in vitamin E and magnesium that fight oxidative stress and support cellular repair.
• Butter – Contains vitamin K2 and butyrate that support cardiovascular health and reduce inflammation.
• Heavy Cream – Provides healthy fats that support brain function and hormone production when consumed in moderation.
• Erythritol/Monk Fruit – Helps maintain stable blood sugar levels, reducing glycation damage that accelerates aging.
• Fresh Lime Juice – Delivers vitamin C that supports collagen production and immune function.
• Cream Cheese – Contains probiotics that support gut microbiome diversity linked to extended healthspan.
• Gelatin – Provides glycine that supports collagen production, joint health, and quality sleep.
• Cinnamon – Contains polyphenols that improve insulin sensitivity and mimic some benefits of caloric restriction.
Step by Step Instructions for Keto Key Lime Pie
Keto Sweetened Condensed Milk
- Pour 2 cups of heavy cream into a medium-sized saucepan and add 1/4 cup of unsalted butter.
- Bring the mixture to a gentle boil over medium heat, stirring constantly.
- Once boiling, stir in 1/2 cup powdered allulose sweetener and a pinch of salt if using.
- Reduce heat to low and simmer for 25-30 minutes, stirring occasionally, until the mixture thickens and reduces by about half. Watch that pot so it doesn’t boil over.
- The condensed milk is ready when it coats the back of a spoon.
- Remove from heat and stir in vanilla extract if using.
- Allow to cool completely – it will continue to thicken as it cools.
- Transfer to a glass jar and refrigerate.
Keto Graham Crust
- Preheat your oven to 325°F (165°C).
- In a dry skillet over medium heat, toast the almond flour for 3-5 minutes until lightly golden, stirring frequently. This enhances the flavor and makes it taste more like graham crackers. Allow to cool.
- In a mixing bowl, combine the toasted almond flour, salt, cinnamon, and powdered Monk Fruit with a allulose sweetener.
- Add the melted butter and stir until the mixture resembles coarse crumbs.
- Line the bottom of a 9-inch deep dish pie dish or 10-inch tart pan with a removable bottom with parchment paper. Grease the sides with butter.
- Press the mixture firmly into the bottom and up the sides of the pie dish.
- Bake for 8-10 minutes until lightly golden around the edges.
- Remove from oven and cool completely.
Keto Key Lime Pie Filling
- Heat 2 tbsp of the lime juice in the microwave for 20 seconds until warm.
- Sprinkle gelatin over 3 tbsp of lime juice and let bloom for 3-5 minutes the heat in the microwave for 20 seconds and stir until completely dissolved.
- In a large bowl, beat the heavy cream until soft peaks form. Slowly add the dissolved gelatin lime juice mixture to the whipped cream, beating on medium as you add the gelatin mixture. Scrape the sides of the bowl and set aside.
- In a large bowl, beat the cream cheese until smooth using a hand mixer.
- Beat in the prepared keto condensed milk on medium and continue beating until combined.
- Fold in the whipped cream gelatin mixture and then beat on medium for 1-2 minutes until thick and creamy.
- Add the vanilla and key lime juice,, slowly beating on medium. Once the juice is all added, beat another 1-2 minutes on medium. Add the optional natural coloring and beat in.
- Taste and adjust the sweetness if needed.
- Pour the filling onto the cooled crust and spread evenly to the edges.
- Refrigerate for at least 6 hours or overnight to set properly.
For the Topping:
- Just before serving, whip 1/2 cup of heavy cream with powdered sweetener until soft peaks form.
- Top the pie with whipped cream, piped decoratively. If you want enough whipped cream to spread across the top start with 1 cup of heavy cream. Add 1/4 cup of the powdered sweetener mixed with 2 tsp Instant Clear Jel (stabilizer) The stabilizer keeps the whipped cream from melting on a hot day and if you have left over pie it will hold it’s shape for a couple of days in the fridge.
- Garnish with lime slices and freshly grated lime zest.
Keto Key Lime Pie: Frequently Asked Questions
Can I use coconut flour instead of almond flour for the crust?
Yes, but with modifications! Coconut flour absorbs more moisture, so use only ⅔ cup coconut flour in place of the 2 cups almond flour. You’ll also need to add an extra tablespoon of butter and possibly an egg to bind it together. Note that this will change the flavor profile slightly.
What sweeteners work best in this recipe?
Erythritol, monk fruit, or allulose all work beautifully. For the smoothest texture in the filling, I recommend powdered sweetener or a blend of erythritol and allulose, which helps prevent crystallization when chilled.
My keto condensed milk isn’t thickening. What did I do wrong?
Be patient—it needs to simmer gently for at least 30-40 minutes. If it’s still not thick enough after cooling, you can return it to low heat for another 10-15 minutes. Make sure you’re using heavy cream with at least 36% fat content.
Can I make this pie without gelatin?
Gelatin helps the pie set properly. For a vegetarian option, you can substitute with 2 teaspoons of instant clear jel powder. If you use instant clear jel mix it with the 2 tbsp allulose sweetener and before mixing it into the whipped cream. It will clump in the whipped cream if you don’t mix it with some sweetener first. Without any setting agent, your pie will be more of a soft mousse-like consistency, which is still delicious but less traditional.
How far in advance can I make this pie?
You can make the entire pie up to 2 days ahead and store covered in the refrigerator. Add the whipped cream topping just before serving for the best presentation. The pie also freezes beautifully for up to 3 months—just thaw overnight in the refrigerator.
Is this recipe dairy-free?
No, this recipe contains several dairy ingredients. For a dairy-free version, you would need to substitute coconut cream for heavy cream, coconut oil for butter, and a dairy-free cream cheese alternative.
Can I make this into a lemon pie instead?
Absolutely! Simply substitute lemon juice and zest for the lime in equal amounts. The result will be a bright, tangy keto lemon pie that’s equally delicious. For a tropical twist, try adding 1 teaspoon of coconut extract to the filling or fold ¼ cup toasted unsweetened coconut flakes into the crust.
Keto Key Lime Pie
Equipment
- 9-inch deep dish pie plate or 10 inch tart pan.
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
- To see the ingredient amounts in metric units, click the blue "METRIC:" button between the ingredients and the instructions for this recipe.
Ingredients
For the Crust
- 2 cups almond flour
- 2 tbsp coconut flour
- ½ tsp salt
- 1 tbsp cinnamon
- ¼ cup powdered monk fruit with allulose(see notes)
- ⅓ cup melted butter or coconut oil
For the Keto Condensed milk
- 2 cups heavy cream
- ¼ cup unsalted butter
- ⅓ cup powdered allulose sweetener
- ½ tsp vanilla
- pinch of salt
Keto Key Lime Pie Filling
- 1 cup heavy whipping cream
- 1 tsp vanilla
- 10 ounces softened cream cheese
- 14 ounces keto condensed milk
- ⅔ cup key lime juice
- 1 pkg unflavored gelatin
Instructions
Make the Keto Condensed Milk the Night Before
- Pour 2 cups of heavy cream into a medium-sized saucepan and add 1/4 cup of unsalted butter.
- Bring the mixture to a gentle boil over medium heat, stirring constantly. Once boiling, stir in 1/2 cup powdered allulose sweetener and a pinch of salt if using.
- Reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until the mixture thickens and reduces by about half. Watch that pot so it doesn't boil over.
- The condensed milk is ready when it coats the back of a spoon. Remove from heat and stir in vanilla extract if using. Allow to cool completely - it will continue to thicken as it cools.
- Transfer to a glass jar and refrigerate.
Make the Crust
- Preheat your oven to 325°F (165°C)
- .In a dry skillet over medium heat, toast the almond flour for 3-5 minutes until lightly golden, stirring frequently. This enhances the flavor and makes it taste more like graham crackers. Allow to cool.
- In a mixing bowl, combine the toasted almond flour, coconut flour, salt, cinnamon, and powdered sweetener.
- Add the melted butter and stir until the mixture resembles coarse crumbs.
- Line the bottom of an 9-inch deep dish pie or 10 inch tart pan with removable bottom with parchment paper and grease the sides with butter. Press the mixture firmly into the bottom and up the sides of the pan
- Bake for 8-10 minutes until lightly golden around the edges. Remove from oven and cool completely.
Make the Filling
- Remove 3 tbsp of the lime juice and add the geletin to the juice. Wait 3-5 minutes for the geletin to bloom and then heat in the microwave for 15 seconds or less until warm. Stir to make sure it is all dissolved.
- In a chilled bowl beat the heavy cream until soft peaks form and slowly add the lime juice with the gelatin dissolved in it. Refrigerate.
- Whip the cream cheese with a hand mixer or stand mixer until smooth. Add the sweetened condensed milk and mix on medium-low until smooth and incorporated. Scrape the bowl.
- Fold the stabilized whipped cream into the whipped cream cheese or mix it in with the mixer on the lowest speed.
- Slowly add the Key Lime Juice. Scrape the bowl and mix for 30 more seconds. The mixture should be creamy and smooth. Add a tiny bit of natural green food color mix until the color is incorporated evenly throughout. .
- Add the filling to the cooled graham cracker pie shell. Refrigerate for 2 hours.
Garnish with Keto Whipped Cream
- Serve with Keto whipped cream. To make Keto Whipped Cream, Whip 2/3 cup of heavy whipping cream until soft peaks form. Combine 1 tsp instant clear jel with 3 tbsp of powdered allulose sweetener. Add the mixture to the whipped cream, beating while adding the allulose with instant clear jel.
- Pipe rosettes onto the pie or cover the pie with whipped cream and garnish with lime slices and lime zest.
