Summer is the perfect time to indulge in refreshing desserts, and there’s nothing quite like a slice of Key Lime Pie to brighten up a hot day. This Keto Key Lime Pie is a delightful twist on a classic favorite, and it’s perfect for those following a low-carb lifestyle. The first time I made this pie was for a family barbecue. My sister, who is an avid follower of the keto diet, was thrilled to have a dessert she could enjoy without straying from her dietary goals. Watching everyone dig into the pie, unaware that it was keto-friendly, was a real joy.
The best part about this recipe is its simplicity and versatility. You can easily tweak it to suit your taste. For instance, if you prefer a tangier pie, add a bit more lime juice. Or, for those who like a touch of sweetness, a bit more allulose in the crust can make all the difference. The keto cookie crumbs provide a crunchy base, while the creamy filling balances the tartness of the lime. The whipped cream topping adds a light, airy finish that makes each bite heavenly.
I love experimenting with different variations of this pie. Sometimes, I add a pinch of zest to the filling for an extra burst of lime flavor. Other times, I garnish the pie with fresh berries or mint leaves for a pop of color and freshness. This Keto Key Lime Pie has become a staple in my summer dessert repertoire, and I’m sure it will become a favorite in your household too.
How to Make Keto Key Lime Pie
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Ingredients
- 1 cup heavy cream
- 1 sliced large lime
- 1/2 cup juice from lime
- 6 tablespoons melted butter
- 2 3/4 cups crumbs from keto cookies (* See notes)
- 1 cup softened cream cheese
- 2 tablespoons powdered sugar (sugar-free)
- 1 tablespoon allulose
- 1 cup keto-friendly condensed milk
Directions
- Mix keto cookie crumbs, allulose, and melted butter in a large bowl until fully combined. Press into a 9-inch pie dish and chill in the fridge to set.
- In a separate bowl, beat the cream cheese until smooth. Add the keto condensed milk and lime juice, and beat until fully incorporated. Pour in the heavy cream and beat until thick and creamy.
- Spoon the filling into the chilled pie crust and refrigerate overnight to firm up.
- Once the pie is set, prepare the topping by whipping the remaining heavy cream with powdered sugar until it becomes light and fluffy. Spread this whipped cream over the pie and garnish with lime slices.
FAQs:
Can I use regular powdered sugar instead of sugar-free powdered sugar?
While you can use regular powdered sugar, it will increase the carb content of the pie. If you’re strictly following a keto diet, it’s best to use sugar-free powdered sugar to keep the recipe low-carb.
What can I use as a substitute for keto cookie crumbs?
If you don’t have keto cookie crumbs, you can make your own by blending almond flour with a bit of sweetener and butter. Alternatively, crushed nuts like pecans or walnuts can also work well as a crust base.
How long should I refrigerate the pie before serving?
It’s essential to refrigerate the pie overnight to allow it to fully set. This helps the filling to thicken properly, resulting in a firm and sliceable pie.
Can I use regular condensed milk instead of keto condensed milk?
Using regular condensed milk will significantly increase the sugar content, making the pie not keto-friendly. It’s important to use keto condensed milk to maintain the low-carb nature of this dessert.
How do I soften cream cheese quickly?
If you’re in a hurry, you can soften cream cheese by cutting it into smaller pieces and microwaving it for about 15-20 seconds. Make sure to check it frequently to avoid melting.
Can I make this pie in advance and freeze it?
Yes, you can make the pie in advance and freeze it. Just make sure to wrap it tightly with plastic wrap or aluminum foil to prevent freezer burn. Thaw in the refrigerator before serving.
Keto Key Lime Pie
Ingredients
- 1 cup heavy cream
- 1 large lime sliced
- 1/2 cup lime juice
- 6 tablespoons butter melted
- 2 3/4 cups keto cookie crumbs
- 1 cup heavy cream
- 1 cup cream cheese softened
- 2 tablespoons sugar-free powdered sugar
- 1 tablespoon allulose
- 1 cup keto condensed milk
Instructions
- In a large mixing bowl, combine the keto cookie crumbs, allulose, and melted butter. Mix until well combined. Press the mixture into a 9-inch pie dish and refrigerate to set.
- In another mixing bowl, beat the softened cream cheese until smooth. Add the keto condensed milk and lime juice, then beat until fully combined. Pour in the heavy cream and continue beating until the mixture is thick and creamy.
- Transfer the filling into the chilled pie crust and refrigerate overnight to allow it to thicken.
- Once the pie has set, prepare the topping by beating the remaining heavy cream with the powdered sugar until light and fluffy. Spread this whipped cream over the top of the pie. Decorate with lime slices.
