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keto low carb key lime on a white plate with fresh key limes
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Sugar Free Key Lime Pie

This Sugar Free Key Lime Pie is an easy no-bake recipe that uses no eggs! This low carb dessert is made with a sweet graham cracker crust and zesty lime custard filling.
Course Dessert
Cuisine American
Keyword healthy key lime pie, keto key lime pie, low carb key lime pie, sugar free key lime pie
Prep Time 25 minutes
Cook Time 5 minutes
chill 2 hours
Total Time 2 hours 30 minutes
Servings 10 slices
Calories 284kcal
Author Brandi Crawford

Equipment

Ingredients

Graham Cracker Crust

Key Lime Pie Filling

  • 1/2 cup fresh key lime juice See notes for what "key limes" are. Key limes are small, this was 1 pound of key limes for me.
  • 6 oz cream cheese Softened
  • 1 cup plain Greek yogurt I use full fat. You can also use sour cream.
  • 3/4 cup zero calorie sweetener See notes.
  • 1 1/2 teaspoons unflavored gelatin See notes.
  • 1/2 tablespoon key lime zest See notes.

Optional Garnishes

  • whipped cream
  • lime zest
  • lime slices

Instructions

Crust

  • Place a skillet on medium high heat. When hot add the almond flour.
  • Stir for 2-4 minutes to toast the almond flour until it's golden and fragrant. This adds flavor.
  • Add the toasted almond flour to a 9.5 inch pie plate, along with the cinnamon, sweetener, and salt. Stir to combine.
  • Gradually add in the butter and mix to combine.
  • Press the crust into the bottom of the pie plate.

Filling

  • Microwave the lime juice for 30-45 seconds. (You want the lime juice warm, but not piping hot). Then combine the warm juice with the gelatin. Stir and ensure the gelatin is dissolved. This may take a few minutes.
  • Add the cream cheese, sweetener, lime zest (see notes), and Greek yogurt to a bowl or stand mixer. Beat until smooth using a hand mixer or standing mixer.
  • Add in the lime juice/gelatin. Mix well. Taste the filling to ensure it suits your taste. Make adjustments as necessary. Add more lime zest or sweetener if necessary.
  • Pour the filling into the pie crust.
  • Chill for a minimum of 2-3 hours until set. I prefer to freeze it for an hour and a half. Upon freezing I place the pie on the counter for 10 minutes and then slice into it.

Video

Notes

  • A 9-10 inch pie plate will make 10 standard slices of pie. If you cut larger slices that will impact the macros. Feel free to use the macro calculator of your choice for these calculations.
  • Key limes, also known as Mexican or West Indian limes, are more aromatic, with tarter and more floral juice. You can substitute with regular limes if you want.
  • Since key limes are so small, I sometimes struggle with zesting them. I like to zest them prior to slicing them up for the juice.  I also keep 1 standard lime on hand for the zest, just in case I run into issues here.
  • Key lime pie is usually pretty tart with a balance of sweetness. If you use 1 tablespoon of key lime zest and 1/2 cup of sweetener, you will have a zesty pie with moderate sweetness. There isn't much sweetness here, it's really bold.
  • If you want a sweeter pie, start with 3/4 cup of sweetener and 1/2 tablespoon of key lime zest. Mix your ingredients and taste the filling. If you want it sweeter, add in an additional sweetener. If it needs more lime, add an additional 1/2 tablespoon of key lime zest, this is 1 tablespoon total.
  • Taste the key lime filling repeatedly to ensure it meets your taste before adding it to the pie plate.
  • I use a nonstick pan or cast-iron skillet to toast the almond flour. I didn't need oil. If you don't use nonstick or a good cast iron, you may need oil.
  • If you don't toast the almond flour, the crust won't taste like graham crackers.
  • You can add a teaspoon of vanilla extract if you want vanilla flavor.
  • Coconut oil can be substituted for butter in the crust. You can use the same amount.
  • For the crust, you can use powdered (Confectioner's) or granular sweetener. Typically, with no-bake recipes or crusts, I only use powdered sweeteners. Sometimes you can taste the texture of the sweetener when granular is used. Powdered is much smoother. I didn't run into this issue with this pie and found they will both work just fine. If this is an issue for you, use powdered.
  • I don't recommend bottled lime juice. The taste is terrible in this recipe. It's made from concentrate, has preservatives, and usually has a slight taste of metal.
  • If your filling is too runny or the pie doesn't set, you likely didn't fully incorporate the gelatin into the lime juice.
  • If you don't care about the calories and carbs you can use store-bought graham cracker crust.
  • You can use the same amount of refined table sugar if you aren't concerned about the calories and carbs.
  • The longer you chill the pie, the better the structure of the custard filling. Without adequate chill time, the crust will fall apart.
     

Nutrition

Serving: 1slice | Calories: 284kcal | Carbohydrates: 4g | Protein: 8g | Fat: 26g