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.
Author: Lakanto
Category: Dessert
Servings: 12
Calories: 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.
Ingredients:
No-Bake Crust
2 cups almond flour (we used blanched, but unblanched also works)
¼ cup Lakanto Classic Sweetener
¼ tsp cinnamon
6 Tbsp butter, melted
Pie Filling
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
Whipped Topping
½ cup heavy whipping cream
¼ cup Lakanto Powdered Sweetener
Optional
Lime slices to garnish top
How to Make Sugar-Free Key Lime Pie & Crust
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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)
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To prepare the filling, place the cream cheese in a medium sized mixing bowl. Using a hand mixer, beat the cream cheese until smooth.
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Add in Lakanto Powdered Monkfruit Sweetener, lime juice, vanilla extract, and zest. Mix until smooth.
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In another mixing bowl, beat the heavy whipping cream until stiff peaks form.
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Next, fold in the whipped heavy cream into the cream cheese mixture until incorporated.
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Remove chilled pie crust from fridge and pour the filling into it. If needed, use a spoon to smooth the filling.
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Cover and refrigerate for at least 4 hours or overnight until it is set.
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Whipped topping: mix the whipped topping before serving by mixing the ingredients until stiff peaks form.
How to Store the Pie
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.
Let us know if you make any of these recipes and how they turned out!