(Almost) No-Bake Key Lime Pie
This low carb, (almost) no-bake key lime pie is sweet, creamy and insanely delicious! This heavenly dessert uses minimal ingredients, is easy to make and only requires 10 minutes of baking time!
When we have guests staying with us, I always try and cook their favorite meals and desserts for them. Well, over the Christmas holidays, my in-laws stayed with us and one of their favorite desserts (ever!) is Key Lime Pie. But, I have only ever eaten Key Lime Pie once, and have never, ever, ever made one! So I thought to myself “challenge accepted!”
It usually it takes me at least three times of cooking, baking and modifying a recipe to perfect it (and then share with you!) However, I was over moon when I NAILED IT first time! Ahhh! It was an amazing feeling and I honestly could not wait to share this recipe with you all!
Easy As Pie…
The saying goes “easy as a pie”… and even though each step of this pie is EASY, it is a little time consuming. So, if you are wanting to make a fast dessert, then I recommend heading over and checking out my Soft & Fluffy Chocolate Chip Cookies or my Pumpkin Bars with Cream Cheese Frosting. However, if you have some patience, then I guarantee you guys will LOVE this recipe and it will totally be worth every minute in the refrigerator!
Beautiful, Buttery Crust…
I know some people try to “cut the carbs” out of their dessert by only eating the filling of pies and leaving the crust. But, that’s a little sad, don’t ya think? So, don’t punish yourself and skip out on the crust..simply.make it keto! This is my go-to crust recipe for all my sweet, dessert pies, and it is seriously simple to master! It only requires 4 ingredients, 5 minutes of preparation time and is the only thing that requires baking in this entire recipe…the rest is NO-BAKE!
This low carb crust only requires 4 ingredient:
- Almond flour – My favorite low carb flour alternative. I buy bags and bags of this stuff in bulk, because it really is fantastic!
- Unsalted butter – You could substitute butter for coconut oil, but I tend to sway towards butter for my pie crusts
- Egg Yolk– I have made hundreds of pie crusts and can assure you they bind better with an egg yolk.
- Monkfruit Sweetener – This is my sweetener of choice at the moment. I’m not going to say that I am not going to change, but right now, my foo cupboard has 2 large bags in it (which may or may not last me until next week!)
Fabulously, Fluffy Filling…
When I was doing my research on Key Lime Pie recipes, most of them required “sweetened condensed milk” for the filling (obviously these were non-keto recipes) as sweetened condensed milk is CRAZY HIGH in sugar and carbs. So, I had an idea in mind but then it changed slightly. Originally, I planned on layering whipped cream on top of the lime curd. However, as I was tasting it (as you do) I mixed some lime curd and whipped cream together, and it was FANTASTIC! So, without a second thought, I dumped the entire pot of lime curd in the cream, and my Key Lime Pie was born!
Simple Sugar-Free Lime Curd…
My lime curd is PERFECT in this pie! It is sweet, tart and super creamy! But, if you’re looking for a curd that is purely wonderful to eat on it’s own, then check out my Lemon Curd or Orange Curd recipes.
This Key Lime Curd recipe calls for 1/2 cup of key lime juice. Now, I know Key Limes tend to be more expensive and harder to find, but if you can use them, do so! They will give the cream a naturally sweeter and more citrus-y taste! But, do not fret, regular limes work just as well too!
The other two ingredients that make this filling perfect are :
Heavy Cream – The winning low carb, high fat ingredient in this pie is the heavy cream. It’s like a keto superfood! I used to go MONTHS without buying the stuff, and now it’s on my weekly shopping list!
Gelatin – The final filling ingredient that I will talk about (briefly!) is the gelatin. Gelatin is a thickening agent that helps bind the cream and lime curd together. It gives the whole filling structure and stability and is completely flavorless..so don’t miss it out!
One Final Thing In Regards To The Filling: If you want a really green color for your filling, add just a couple of drops of green food coloring to the filling, until you have reached your desired color. Be careful though, because a little goes a long way!
All pies need a finishing touch! It’s what makes them stand out! I asked my in-laws if they would prefer dark chocolate or lime zest on top, and without a second to think about it, they both said “dark chocolate” at the same time! So, I created some chocolate curls by grating a bar of Lily’s Dark Chocolate with a vegetable peeler. If you have never done this before, do so because it is so easy and fun to do!
Ok, so I made this pie for dessert one day with the intention that we would eat this for the next few days, but I was wrong! It didn’t even make it 24 hours. Ok, there were 4 adults and 2 kids eating it, but c’mon, I thought it would last at least 2 days! I am telling you guys this as a warning! Do not expect many leftovers (or any)…and definitely don’t expect any leftovers if you serve it with a side of freshly whipped cream!
Other Recipes You Might Like…
(Almost) No-Bake Key Lime Pie
Sugar-Free Lime Curd:
- 3 eggs room temperature
- 3/4 unsalted butter cold and cubed
- 1/2 cup granular Monkfruit Sweetener (or your preferred granulated sweetener(
- 1/2 cup key lime juice (or regular lime juice)
- 1 1/2 cups almond flour
- 1/4 cup unsalted butter melted
- 1 egg yolk
- 2 tbsp granular Monkfruit Sweetener (or your preferred granulated sweetener)
- 2 cups heavy cream
- 1 cup Sugar-Free Lime Curd
- 1 tsp gelatin
- 2 tbsp cold water
Optional – Sprinkle With:
- sugar-free chocolate curls
- lime zest
Make the Sugar-Free Lime Curd:
- In a saucepan, heat the lime juice, granulated sweetener and eggs over a medium heat, and whisk until smooth.
- Turn the heat down to a low-medium, and continue to whisk until it thickens (this usually takes 5-7 minutes). Take it off the heat and stir in the cold, cubed butter, until silky and smooth.
- Pour into an air-tight container and leave out to cool down to room temperature. Once cooled down, cover and refrigerate for at least 4 hours.
Make The Crust:
- Preheat the oven to 350ºF and grease a 9” pie dish.
- Mix the melted butter, almond flour and granulated sweetener together.
- Add the egg yolk and mix until all the ingredients are well combined.
- Press the mixture into the greased pie dish and bake for 10-12 minutes, until very lightly golden brown.
Make The Filling:
- With an electric whisk or standing mixer, whisk the heavy cream until stiff peaks appear.
- In a small bowl, dissolve the gelatin in the cold water. Once it’s dissolved (about 1-2 minutes), mix it in the whipped cream.
- Fold in the Sugar-Free Lime curd.
- Using a spatula, scrape down all the sides and pour into the crust.
- Refrigerate for at least 8 hours, but preferably overnight.
- Sprinkle with sugar-free dark chocolate curls or lime zest.
- Serve with a dollop of freshly whipped cream & ENJOY!
Net Carbs: 3.3g
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator. Also, please note I remove the granulated Monkfruit sweetener from the carb count and net carb count, as it has shown that it doesn’t affect blood sugar levels.