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Sugar-Free Key Lime Pie Recipe

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★★★★★

4.9 from 67 reviews

This Sugar Free Key Lime Pie offers a refreshing, tart dessert option with a low-carb graham cracker-like crust made from toasted almond flour and a creamy, smooth key lime filling sweetened with zero-calorie sweetener. Perfect for those looking for a bold lime flavor without the sugar, it uses fresh key limes and a gelatin set filling for that classic texture, all while being easy to prepare and chill.

Ingredients

Scale

Graham Cracker Crust

  • 2 cups blanched almond flour
  • 1 teaspoon cinnamon
  • ½ cup zero calorie sweetener
  • ¼ teaspoon salt
  • ½ cup unsalted butter (1 stick), melted

Key Lime Pie Filling

  • ½ cup fresh key lime juice (about 1 pound of key limes)
  • 6 oz cream cheese, softened
  • 1 cup plain Greek yogurt (full fat recommended)
  • ¾ cup zero calorie sweetener
  • 1 ½ teaspoons unflavored gelatin
  • ½ tablespoon key lime zest

Optional Garnishes

  • Whipped cream
  • Lime zest
  • Lime slices

Instructions

  1. Toast Almond Flour: Place a skillet on medium-high heat and add the almond flour once hot. Stir continuously for 2-4 minutes until the almond flour is golden and fragrant, enhancing flavor.
  2. Make Crust: Transfer toasted almond flour to a 9.5-inch pie plate. Add cinnamon, sweetener, and salt, stirring to combine. Gradually add melted butter and mix until fully incorporated. Press the mixture firmly into the bottom of the pie plate to form an even crust.
  3. Prepare Gelatin Mixture: Microwave the fresh key lime juice for 30-45 seconds to warm it without overheating. Stir in the unflavored gelatin until completely dissolved, which may take several minutes.
  4. Make Filling: In a bowl or stand mixer, beat the softened cream cheese, sweetener, key lime zest, and Greek yogurt until smooth. Slowly add the warm lime juice and gelatin mixture, blending well. Taste and adjust sweetness or lime zest as desired.
  5. Assemble Pie: Pour the prepared filling over the crust in the pie plate, smoothing the top evenly.
  6. Chill: Refrigerate the pie for at least 2-3 hours until set. For firmer texture, freeze for 1.5 hours then allow to sit at room temperature for 10 minutes before slicing.

Notes

  • A 9 to 10-inch pie plate yields about 10 standard slices; adjust macros accordingly for larger pieces.
  • Key limes, also called Mexican or West Indian limes, are small and aromatic with tart, floral juice; regular limes can be used as a substitute.
  • For zesting, it helps to zest key limes before juicing. Keeping one standard lime for zest backup is useful.
  • Adjust sweetness and tartness by varying sweetener and zest quantities; start with suggested amounts and taste before final assembly.
  • Use a nonstick skillet or cast iron for toasting almond flour without any oil for best flavor.
  • Toasting almond flour is key for a graham cracker-like flavor; skipping toasting will reduce flavor quality.
  • Vanilla extract can be added to the crust for additional flavor if desired.
  • Coconut oil can replace butter in the crust in equal amounts if preferred.
  • Powdered or granular sweeteners can both be used; powdered yields smoother crust texture, especially for no-bake recipes.
  • Avoid bottled lime juice as it can negatively affect flavor due to preservatives and processing.
  • If the filling is runny or the pie doesn’t set properly, ensure the gelatin is fully dissolved in warm lime juice.
  • Using store-bought graham cracker crust or regular sugar is possible but will alter calories and carbs.
  • Longer chilling improves the custard’s structure and crust stability.

Keywords: Sugar Free Key Lime Pie, Low Carb Pie, Key Lime Dessert, Sugarless Pie, Almond Flour Crust, Keto Key Lime Pie, No Sugar Pie

Find it online: https://bakedbylisa.com/sugar-free-key-lime-pie-recipe/