Low Carb Key Lime Pie

Our Keto Key Lime Pie has the perfect amount of tartness. You will want to add this to your list of favorite Keto pie recipes! Fresh key lime juice is mixed with creamy canned coconut milk and grass-fed gelatin. The grass-fed gelatin offers many potential health benefits as well. The low carb nature of this pie will be gentle on your glucose levels and not give you a sugar crash after eating it. The crust is made using our Keto crust recipe, which is easy to work with and completely gluten-free.

Why does this recipe require so much chilling time?

Our Keto Key Lime Pie recipe requires ample chilling time for a properly formed low carb dough. Since the dough is high in fat and gluten-free, it needs to stay completely chilled while working with it. Allowing the dough to warm will result in a sticky dough that is hard to work with. If the dough starts to become sticky while working with it, chill it in the freezer for 10 minutes.

Why is this Keto key lime pie unbaked?

It makes the pie easier to handle when the filling is not baked. Prebaking the crust allows the pie to be filled with a cooled key lime filling. This method results in a pie crust that is easy to cut and remove from the pie pan before serving because it will not be soggy!

Can I use other sweeteners?

Yes! Another good sweetener to use if you do not like powdered erythritol is powdered stevia. However, we find that erythritol is closest to cane sugar in flavor.

Do I have to use key limes?

Key limes have a sweeter flavor than regular lime juice, but if key limes are unavailable you can swap one out for the other.

Serving suggestions

To make the ultimate pairing, serve this with other Keto treats like our Keto Butter Coffee:

https://www.carbmanager.com/recipe-detail/ug:82007b3d-eabe-afc3-902e-a3e6e41e61d8/keto-butter-coffee

Net Carbs

6.4 g
Fiber

3.3 g
Total Carbs

19.9 g
Protein

7.6 g
Fats

31 g

348 cals

Quantity

Serving Size

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Almond flour

1 cup
Coconut flour

5 tbsp
Powdered Erythritol (Icing Sugar)

3 tbsp
Baking Aids Xanthan Gum

0.5 tsp
Coarse Kosher Salt

0.5 tsp
Butter

4 oz
Raw egg

1 large
Apple cider vinegar

2 tsp
Canned Coconut Milk

13.5 fl oz
Lime Zest

1 tbsp
Lime juice, fresh

0.75 cup
Powdered Erythritol (Icing Sugar)

3 tbsp
Water

0.33 cup
Grass-Fed Beef Gelatin

5 tsp
Heavy whipping cream

0.5 cup
Powdered Erythritol (Icing Sugar)

3 tbsp

Step 1

Preheat the oven to 350 F (180 C). Combine the ingredients for the dough inside the bowl of a food processor. These ingredients include both flours, 3 tbsp powdered erythritol, ½ tsp xanthan gum, ½ tsp kosher salt, 4 oz butter, and 2 oz cream cheese. Pulse to combine. There should be butter and cream cheese pieces the size of a large pea.
Step 2

Then add in the egg and the apple cider vinegar. Pulse until the dough comes together. Then scrape the dough onto a large piece of plastic wrap.
Step 3

Press the soft dough into the pie dish. If the dough is too soft, chill the dough in the fridge for 10-15 minutes. Then work with the dough again, pushing the dough up the sides of the pie dish until it is completely even. Bake for 14-16 minutes or until the crust is a nice dark golden brown on the crust’s edges. Once the crust is baked. Allow the crust to cool at room temperature for several minutes. Then place the crust in the fridge to cool completely.
Step 4

Once the crust is almost completely cooled, combine ⅓ cup of water and 5 teaspoons of gelatin. Stir well. Allow the mixture to hydrate for 5 minutes. Set the mixture aside.
Step 5

Combine the coconut milk, lime zest, freshly squeezed key lime juice, 1 cup powdered erythritol, and a pinch of sea salt into a mixing bowl. Whisk well to combine. Taste the mixture and adjust by adding more sweetener if desired. Some limes will vary in tartness, so tasting the filling is important. Here you can add a couple of drops of green food coloring if desired. Heat the gelatin mixture in the microwave for 30 seconds until the gelatin is dissolved. Whisk the gelatin mixture into the coconut milk mixture. Then pour the mixture into the cooled pie crust. Chill pie overnight.
Step 6

The following day, whisk the heavy cream and 2 tablespoons of powdered erythritol together until stiff peaks form. You can do this in a stand mixer or by hand.
Step 7

Pipe the heavy cream on top of the pie using a piping bag fitted with a star tip. This step is optional. Alternatively, you can dollop the whipped cream onto each serving. Decorate the pie with slices of key lime, if desired.