This Key Lime Pie recipe is tart, sweet, and creamy! It's easy to make and doesn't require baking, just a few hours to set in the refrigerator until firm. Make it ahead of time and keep chilled until ready to eat.
Rated 4.6 stars by 7 users
Dessert
Lakanto
12
395
The magic to this sugar-free, low-carb pie is in the monk fruit sweeteners! We're using Lakanto Powdered Sweetener in the filling and Lakanto Classic Sweetener in the no-bake, gluten-free crust. Once ready to serve, garnish with whipped topping and key lime slices to your liking.
2 cups almond flour (we used blanched, but unblanched also works)
¼ tsp cinnamon
6 Tbsp butter, melted
16 oz. cream cheese, softened
1 ¼ cups Lakanto Powdered Sweetener
⅓ cup fresh key lime juice (or regular limes)
1 tsp vanilla extract
1 Tbsp lime zest (more if you prefer a stronger lime flavor)
1 cup heavy whipping cream
Lime slices to garnish top
To prepare the crust, combine all the crust ingredients (almond flour, Lakanto Classic Sweetener, ground cinnamon, and melted butter) in a bowl. Stir until well mixed. Press evenly into a 9 inch pie dish. Place in the refrigerator to chill while the filling is prepared. (see instructions in notes to bake this pie crust)
To prepare the filling, place the cream cheese in a medium sized mixing bowl. Using a hand mixer, beat the cream cheese until smooth.
Add in Lakanto Powdered Monkfruit Sweetener, lime juice, vanilla extract, and zest. Mix until smooth.
In another mixing bowl, beat the heavy whipping cream until stiff peaks form.
Next, fold in the whipped heavy cream into the cream cheese mixture until incorporated.
Remove chilled pie crust from fridge and pour the filling into it. If needed, use a spoon to smooth the filling.
Cover and refrigerate for at least 4 hours or overnight until it is set.
Whipped topping: mix the whipped topping before serving by mixing the ingredients until stiff peaks form.
Enjoy your pie served with whipped topping!
Fridge: keep this key lime pie stored in the refrigerator, covered, for up to 1 week.
Freezer: place in an air-tight container to store in the freezer for up to 1 month. To thaw, place in the fridge the night before.
to make this a pie crust you can cook with your favorite pie filling (like our scrumptous pumpkin pie)
replace 1/4 cup of the almond flour with 1/4 cup coconut flour. Add an egg into the ingredients and mix well.
Fill as desired and bake.
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5 comments
Ah, NVM! I see it’s 5.6 NET CARBS per serving.
26 carbs is before deducting the erythritol/monkfruit carbs, that aren’t absorbed.
How in the world could this possibly have 26 carbs per slice??!!
too good
what is making the carbs very high in this recipe?
Wasn’t very tart. Hard to taste the limes. I added some lemon juice to get more flavor.
I think it was the whipped cream added to the pie filling. Too much, I think.