Sugar-Free Key Lime Pie – Creamy, Zingy, and Keto-Approved

Not anymore. This version keeps all the bright, tart lime flavor you want—with zero sugar, a buttery nut crust, and a cool, creamy filling that actually sets up right.

Yes, it’s a little bit cheesecake-ish. No, I’m not sorry.

💡 Why This Recipe Actually Works

• Toasted almond flour crust mimics that graham cracker vibe without carbs
• Sugar-free condensed milk = the creamy backbone, minus the insulin drama
• Gelatin + heavy cream + cream cheese = thick, mousse-like filling with no baking needed
• Fresh lime juice keeps it bright and zippy—tastes like summer in a fork

🧾 Ingredients That Kept It Keto

Crust:

• 2 cups almond flour – Toasted for flavor that mimics cookies
• ½ tsp salt + 1 tsp cinnamon – Balances richness with warmth
• 4 tbsp powdered sweetener – Use allulose, Swerve, monkfruit—your call
• ⅓ cup butter (80g) – Melted and mixed for a press-in crust

Filling:

• 1¼ cup full-fat cream cheese (300g) – Room temp = smooth blending
• ¾ cup heavy cream (180g) – Whipped right in for body
• 1 cup sugar-free condensed milk (250g) – Made from coconut milk + sweetener
• ½ cup lime juice (120ml) – Fresh is key—use regular limes if needed
• 1 sachet unflavored gelatin (12g or 2 tsp) – Dissolved in the warm lime juice

Topping:

• ⅓ cup heavy cream (80g)
• 1 tbsp powdered sweetener
• Zest + slices of lime to garnish

🔁 Low-Carb Swaps That Work

Swap In	For What	Notes
Coconut oil	Butter (for dairy-free crust)	Adds mild coconut flavor
Lemon juice + zest	Lime juice	Turns it into a lemon pie—just as good
Coconut cream (whipped)	Heavy cream topping	Dairy-free version, still fluffy
Pre-made keto graham crust	DIY crust	Just make sure it’s really low-carb

⚠️ Keto Mistakes I’ve Made

What Went Wrong	Why It Happens	How to Fix It
Crust stuck to pan	No parchment or butter on sides	Line base, grease sides generously
Filling didn’t set	Didn’t use enough gelatin or didn’t chill long enough	Use full 2 tsp and chill overnight
Filling too tart	Limes too strong or underripe	Taste + add sweetener before setting

👩‍🍳 How to Make It (Step-by-Step)

1. Toast almond flour in dry skillet over medium heat until golden. Cool.
2. Mix with salt, cinnamon, sweetener, and melted butter. Press into 8” pie dish lined with parchment.
3. Warm lime juice in microwave (30 sec). Stir in gelatin until dissolved.
4. In a bowl, beat cream cheese until smooth. Add condensed milk and blend.
5. Add lime juice mixture, blend again.
6. Add heavy cream, whip until thick and creamy (~2 minutes).
7. Pour filling into crust. Chill 6 hours or overnight.
8. Whip topping cream + sweetener to soft peaks. Pipe or spread on top. Garnish with zest + slices.

🧠 Kitchen Tip: Set it overnight if you can—texture improves and the lime flavor mellows perfectly.

🧊 Storage Tips

• Fridge: 4 days, tightly covered
• Freezer: Up to 3 months, whole or sliced. Wrap in cling film + foil
• Thawing: In fridge overnight or 20 mins at room temp for individual slices
• Best served chilled—the texture softens beautifully as it sits

❓ Real Keto Questions, Real Answers

Do I have to use key limes?
Nope—regular limes are just fine. Use fresh juice, not bottled.

Can I skip the gelatin?
Technically yes, but your pie will be very soft-set. For clean slices, don’t skip it.

Is this diabetic-friendly?
Yes—especially if you’re mindful of portion size and use sweeteners with zero glycemic impact (like allulose or monkfruit).

🔢 Full Nutrition Facts (Per Slice, Makes 12)

Nutrient	Amount
Calories	379 kcal
Fat	39.2 g
Saturated Fat	21.6 g
Protein	6.8 g
Total Carbs	6.3 g
Fiber	1.9 g
Net Carbs	4.4 g

Check out More Recipes:

• Low Carb Keto White Chicken Chili
• Sugar-Free Pumpkin Pie – Low-Carb, Creamy, and Holiday-Ready
• Sugar-Free Pecan Pie – Gooey, Rich, and Shockingly Keto