Low Carb Key Lime Pie

Indulge in a guilt-free tropical treat with this Low Carb Key Lime Pie—a creamy, tangy dessert that’s as refreshing as it is wholesome! Featuring a buttery almond flour and coconut crust, and a luscious lime-infused filling enhanced with cream cheese and heavy cream, this keto-friendly creation is irresistibly smooth and satisfying. Sweetened with erythritol and thickened with unflavored gelatin, this pie keeps carbs low without sacrificing flavor. Perfect for summer gatherings, dinner parties, or a midweek splurge, this easy-to-make recipe takes just 25 minutes of prep time. Serve it chilled for a cool, zesty finale to any meal, and enjoy a dessert that’s as light on carbs as it is rich in flavor!

Nutriscore Rating: 57/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 8

Ingredients

• 1.5 cups almond flour
• 0.25 cup unsalted butter
• 0.33 cup granular erythritol
• 0.5 cup unsweetened shredded coconut
• 8 oz cheese cream
• 1 cup heavy cream
• 0.5 cup powdered erythritol
• 0.5 cup lime juice
• 1 tbsp lime zest
• 1 packet unflavored gelatin
• 1 tsp vanilla extract

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

In a medium mixing bowl, combine the almond flour, granular erythritol, and shredded coconut. Mix until well blended.

Step 3

Melt the butter in the microwave or a small saucepan, then pour into the dry mixture. Stir until the mixture resembles wet sand and sticks together when pressed.

Step 4

Press the mixture firmly into the bottom of a 9-inch pie pan to form an even crust.

Step 5

Bake the crust for 10-12 minutes or until golden brown. Remove from the oven and let it cool completely.

Step 6

In a small bowl, sprinkle the gelatin over 1/4 cup of warm water and allow it to bloom for 5 minutes.

Step 7

Using a stand or hand mixer, beat the cream cheese until smooth in a large mixing bowl.

Step 8

Add the powdered erythritol, lime juice, lime zest, and vanilla extract, and beat until well combined.

Step 9

In a separate bowl, whip the heavy cream until soft peaks form.

Step 10

Gently fold the whipped cream into the cream cheese mixture.

Step 11

Microwave the bloomed gelatin for about 15 seconds until it is dissolved, then slowly stir it into the filling mixture.

Step 12

Pour the filling over the cooled crust, smoothing out the top with a spatula.

Step 13

Refrigerate the pie for at least 4 hours or until set. For best results, refrigerate overnight.

Step 14

Once set, serve chilled and enjoy a refreshing slice of low carb key lime pie!

Nutrition Facts

Serving size	(1014.5g)

Amount per serving	% Daily Value*
Calories	2967.9

Total Fat 280.9g	0%
Saturated Fat 140.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 550.0mg	0%
Sodium 790.0mg	0%
Total Carbohydrate 262.9g	0%
Dietary Fiber 24.5g	0%
Total Sugars 20.9g
Protein 54.6g	0%

Vitamin D 0IU	0%
Calcium 580.5mg	0%
Iron 7.4mg	0%
Potassium 727.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.6%

Protein: 5.8%

Carbs: 27.7%