Updated April 14, 2025 with Keto Friendly alternatives to the original ingredients.
Mini Key Lime Pies will add some tangy dessert vibes to your next party. Graham cracker crust, creamy key lime filling, and a generous dollop of whipped cream to top it off. These mini pies are no-bake and super easy.
What You’ll Learn
- How to make a delicious keto-friendly crust without graham crackers
- The secret to creating a creamy, tangy key lime filling without sweetened condensed milk
- Techniques for perfectly balancing sweetness without sugar
- How to properly set and garnish mini desserts for an impressive presentation
- Ways to adjust the recipe for different flavor intensities
Overview
These no-bake mini key lime pies are the perfect make-ahead treat—tangy, creamy, and served in cute little portions! Prep them up to 3 days in advance and top with whipped cream and lime just before serving.
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SIS - Simple is Smart Tip
Make these mini key lime pies up to 3 days before you want to serve them. Refrigerate in an airtight container until you are ready to use them. Top them with the whipped cream and lime slice when you serve them.
Why I Love This Recipe
- Perfect Balance of Flavors – The tangy lime pairs beautifully with the rich, buttery crust and creamy filling, satisfying sweet cravings without the carbs
- Make-Ahead Convenience – These can be prepared up to 2 days in advance, making them perfect for entertaining or meal prep
- Portion Control – Individual servings help maintain keto macros while still enjoying a decadent dessert
Ingredients for the Mini Key Lime Pies
Graham Cracker Crust: You need three ingredients. Crushed graham crackers, sugar, and melted butter.
Cream Cheese: You want to use the kind that comes in a box, not the spreadable type in a tub.
Whipping Cream: I use heavy cream or heavy whipping cream.
Sweetened Condensed Milk: One can is the perfect amount.
Key Lime Juice: You may need to purchase my Key Lime Juice. The fresh ones are better if you are fortunate enough to find Key Limes in the store. Do you know the difference between a Key Lime and a regular lime? The Key lime is only grown in the tropical and is small. It turns yellow when ripe, not green. It also has a thinner skin on it than regular green lime. The key lime is super aromatic and tart. You can use a common lime, but the key lime is in a sweetened dessert like key lime pie.
Vanilla: Use a good quality pure vanilla extract.
Make the Graham Cracker Crust:
Make the Graham Cracker Crust for the mini key lime pies by combining the graham cracker crumbs, melted butter, and sugar. Spoon the mixture into the bottom of a small ramekin or mini mason jar.
This crust is no-bake, so put the ramekins in the fridge to chill while you make the filling.
Make the Mini Key Lime Pie Filling:
- Whip the cream with the vanilla until you have stiff peaks. Refrigerate.
- Whip the cream cheese and slowly add the sweetened condensed milk until all the milk is incorporated.
- Fold the whipped cream into the cream cheese mixture.
- Add the Key Lime Juice. With the mixer on low, slowly add the juice. The mixture will thicken somewhat as you add the juice.
- Fill the ramekins or mini mason jars with the filling.
- Refrigerate for 2 hours minimum.
- Before serving, top with whipped cream, a slice of lime, and lime zest.
- If you use stabilized whipped cream, you can add the whipped cream and lime garnish up to one day before serving.
Keto Friendly Version:
For the Crust:
- ¾ cup almond flour (84g)
- 3 tbsp melted butter
- 2 tbsp granulated erythritol or monk fruit sweetener
- ½ tsp cinnamon (optional)
- In a medium bowl, combine the almond flour and sweetener and mix well.
- Melt the butter and add to the almond flour mixture. Stir until all the ingredients are thoroughly combined.
- Spoon one heaping tbsp into the bottom of each ramekin or mason jar.
- Flatten the mixture with the bottom of a glass.
- Refrigerate while you make the filling.
For the Filling:
Use Homemade Keto Condensed Milk in place of the sweetened condensed milk. The rest of the filling ingredients and method are unchanged.
Mini Key Lime Pie
Equipment
- 8 Mini ramekins or mini mason jars.
- 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
Ingredients
Graham Cracker Crust
- ¾ cup graham cracker crumbs (75g)
- 3 tbsp melted butter
- 3 tbsp Granulated sugar.
Pie Filling
- ⅔ cup heavy whipping cream(160ml)
- 1 tsp vanilla
- 8 ounces softened cream cheese (227g)
- 14 ounces sweetened condensed milk
- ⅓ cup Key Lime Juice
- 1½ cups Fresh Whipped Cream for serving
- ½ lime Cut into 8 slices for garnish.
Instructions
Graham Cracker Crust
- Crush enough graham crackers to make 3/4 of a cup of graham cracker crumbs.
- In a medium bowl, add the sugar and mix in.
- Melt the butter and add to the crumbs. Stir until all the crumbs are moistened.
- Spoon one heaping tbsp. into the bottom of each ramekin or mason jar.
- Flatten the crumbs with the bottom of a glass.
- Refrigerate while you make the fillings.
Key Lime Pie Filling
- Whip the heavy cream and vanilla in a bowl with a hand mixer until stiff peaks form. 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 in the whipping cream or mix it in at the lowest mixer speed.
- Slowly add the Key Lime Juice. Scrape the bowl and mix for 30 more seconds.
- Divide the filling between the ramekins or mini mason Jars. You can scoop it into the containers or pipe it into the containers.
- Refrigerate for 2 hours. Top with the fresh whipped cream and garnish with a lime slice and some lime zest.
Video
Nutrition
FAQ
1. How many carbs are in each keto key lime pie cup?
Each serving contains approximately 4-5g net carbs, making it a perfect keto-friendly dessert option that won’t kick you out of ketosis.
2. Can I make this recipe dairy-free?
Yes! You can substitute the cream cheese with dairy-free cream cheese alternatives and use coconut cream instead of heavy whipping cream. The butter in the crust can be replaced with coconut oil.
3. How long will these keto key lime pies last in the refrigerator?
These pie cups will stay fresh for up to 5 days when stored in the refrigerator. For best results, add the whipped cream topping and garnish just before serving.
4. Can I freeze these keto key lime pie cups?
Yes! These freeze beautifully for up to 3 months. Freeze without the whipped cream topping and garnish. Thaw overnight in the refrigerator and add fresh toppings before serving.
5. What other sweeteners can I use if I don’t have erythritol or monk fruit?
Allulose or stevia can also work well in this recipe, but you may need to adjust quantities as their sweetness levels differ. Avoid artificial sweeteners like aspartame or sucralose as they can leave an aftertaste in cold desserts.
