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.