Keto Key Lime Pie
A creamy, tangy keto key lime pie with a buttery almond-flour crust and a velvety lime-cream cheese filling. At just 4.2g net carbs and 312 calories per slice, this sugar-free dessert comes together in about 4 hours 30 minutes (mostly chilling).
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 10. Values are estimates; brands vary.
This keto key lime pie delivers all the bright, tangy citrus flavor and creamy richness of the classic — without the sugar or carb load. A buttery almond-flour crust and a smooth lime-cream cheese filling make it the perfect make-ahead dessert for warm days or special occasions.
Ingredients
- 1 1/2 cups blanched almond flour
- 3 tbsp powdered erythritol (for the crust)
- 1/4 tsp salt
- 5 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup powdered erythritol or monk fruit blend (for the filling)
- 1/2 cup fresh lime juice (about 4-5 limes)
- 1 tbsp lime zest
- 3 large egg yolks
- 1/4 tsp xanthan gum
- 1 tsp vanilla extract
Instructions
- 1
Preheat the oven to 350°F (175°C). In a bowl, mix the almond flour, 3 tbsp powdered erythritol, salt, and melted butter until a crumbly dough forms. Press firmly and evenly into the bottom and up the sides of a 9-inch pie dish.
- 2
Bake the crust for 10-12 minutes, until golden at the edges. Set aside to cool while you make the filling. Reduce oven to 325°F (160°C).
- 3
In a medium bowl, whisk the egg yolks with the lime juice, lime zest, and 1/2 cup powdered erythritol until smooth. In a separate large bowl, beat the softened cream cheese until fluffy, then beat in the yolk-lime mixture, vanilla, and xanthan gum until fully combined and silky.
- 4
Pour the filling into the cooled crust and smooth the top. Bake at 325°F for 16-18 minutes, until the center is just set but still has a slight jiggle. Do not overbake.
- 5
Cool the pie to room temperature, then refrigerate for at least 4 hours (or overnight) until completely firm and chilled.
- 6
Just before serving, whip the heavy cream to stiff peaks (sweeten with a little extra erythritol if desired) and spread or pipe over the pie. Garnish with extra lime zest and thin lime slices.
Tips & notes
- Use fresh lime juice, not bottled — it makes a noticeable difference in the bright, tangy flavor. Regular Persian limes work perfectly if you can't find key limes.
- Powdered (confectioners) erythritol dissolves much better than granular here, keeping the filling smooth and grit-free.
- Store covered in the refrigerator for up to 5 days. The pie also freezes well for up to 1 month; thaw overnight in the fridge before serving.
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Frequently asked questions
- How many carbs are in keto key lime pie?
- Each slice has 4.2g net carbs (7.1g total carbs minus 2.9g fiber), 312 calories, 6.8g protein, and 29.4g fat. This recipe makes 10 slices.
- Can I make this key lime pie dairy-free?
- Yes. Swap the cream cheese for a dairy-free cream cheese alternative, use coconut cream in place of heavy whipping cream, and use coconut oil instead of butter in the crust. The texture is slightly softer but still sets well after chilling.
- Why is my keto pie filling not setting?
- The most common cause is underbaking or skipping the xanthan gum, which helps thicken the sugar-free filling. Make sure the center is just set with only a slight jiggle when you pull it from the oven, and always chill for at least 4 hours so it firms up fully.
