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Low-Carb Key Lime Pie - Bright, Creamy, and Surprisingly Simple

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups fine almond flour
  • 3 tablespoons granulated erythritol or your preferred low-carb sweetener
  • 1/4 teaspoon fine sea salt
  • 1/4 cup unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • Optional: 1 teaspoon lime zest for extra aroma
  • For the filling: 8 ounces cream cheese, softened
  • 2/3 cup powdered erythritol (or a powdered monk fruit/erythritol blend), to taste
  • 1 cup heavy whipping cream, cold
  • 1/2 cup fresh key lime juice (or regular lime juice if needed)
  • 2 teaspoons finely grated lime zest
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: 1 teaspoon unflavored gelatin for a firmer set
  • For topping (optional): 1/2 cup heavy whipping cream
  • 1–2 tablespoons powdered low-carb sweetener
  • Extra lime zest or thin lime slices for garnish

Method
 

  1. Preheat and prep. Heat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
  2. Make the crust. In a bowl, mix almond flour, granulated sweetener, and salt. Stir in melted butter and vanilla until it looks like damp sand. Press evenly into the pie dish, going slightly up the sides.
  3. Bake the crust. Bake 10–12 minutes until lightly golden at the edges. Cool completely on a rack. The crust will firm up as it cools.
  4. Bloom gelatin (optional). If using gelatin for extra stability, sprinkle it over 1 tablespoon cold water. Let sit 5 minutes, then gently warm until dissolved. Cool to room temp.
  5. Beat the cream cheese. In a large bowl, beat cream cheese, powdered sweetener, vanilla, salt, and lime zest until smooth and fluffy, 1–2 minutes. Scrape the bowl as needed.
  6. Add the lime juice. Slowly beat in the lime juice. The mixture may loosen—this is fine. If using gelatin, blend it in now.
  7. Whip the cream. In a separate bowl, whip 1 cup cold heavy cream to medium-stiff peaks.
  8. Fold and finish. Gently fold the whipped cream into the lime mixture in two additions until smooth and airy. Don’t overmix.
  9. Fill the crust. Spoon the filling into the cooled crust and smooth the top.
  10. Chill to set. Refrigerate at least 4 hours, preferably overnight, until firm enough to slice.
  11. Make the topping (optional). Whip 1/2 cup cream with sweetener to soft peaks. Spread or pipe over the chilled pie. Garnish with lime zest or thin slices.
  12. Slice and serve. Use a sharp knife warmed under hot water and wiped dry for clean slices.