Keto Key Lime Pie Recipe: A Low-Carb Citrus Delight

Welcome to our detailed guide for making Keto Key Lime Pie, a refreshing, low-carb dessert that aligns perfectly with ketogenic dietary principles. This recipe features a creamy lime filling nestled in a buttery crust, offering the tangy flavor of classic key lime pie without the carbs. We’ll cover each step meticulously, including ingredient measurements, preparation instructions, nutritional information, and Weight Watchers SmartPoints values. Let’s dive into creating this delicious and diet-friendly dessert!

Ingredients

For the Crust:

  • 1 ½ cups almond flour – Provides a nutty, low-carb base for the pie crust.
  • ¼ cup granulated erythritol – A keto-friendly sweetener that mimics the sweetness of sugar.
  • ¼ cup unsalted butter, melted – Adds richness and helps bind the crust ingredients together.
  • ½ teaspoon vanilla extract – Enhances the overall flavor of the crust.

For the Filling:

  • 1 cup fresh lime juice – The key ingredient that gives the pie its tangy flavor. Use freshly squeezed for the best taste.
  • 1 tablespoon lime zest – Adds an extra burst of lime flavor to the filling.
  • 1 can (14 oz) full-fat coconut milk – Provides a creamy texture while keeping the pie dairy-free.
  • ½ cup granulated erythritol – Sweetens the filling without adding carbs.
  • 3 large egg yolks – Adds richness and helps set the filling.
  • 1 teaspoon vanilla extract – Enhances the overall flavor of the filling.
  • ½ teaspoon gelatin powder – Helps set the filling and gives it a creamy texture.

For Garnish (Optional):

  • Whipped coconut cream – A keto-friendly topping that adds a light, airy finish.
  • Lime slices – For decoration and an extra hint of lime flavor.
  • Fresh mint leaves – Adds a touch of color and freshness.

Instructions

  1. Preheat the Oven:
    • Start by preheating your oven to 350°F (175°C). Prepare a 9-inch pie pan by greasing it lightly or lining it with parchment paper for easier removal.
  2. Prepare the Crust:
    • In a medium-sized bowl, combine 1 ½ cups of almond flour with ¼ cup of granulated erythritol. Mix well.
    • Add ¼ cup of melted unsalted butter and ½ teaspoon of vanilla extract to the dry ingredients. Stir until the mixture is well combined and resembles coarse crumbs.
    • Press the mixture firmly into the bottom and up the sides of the prepared pie pan. Use the back of a spoon or a flat-bottomed glass to press it down evenly.
  3. Bake the Crust:
    • Place the pie pan in the preheated oven and bake for 10-12 minutes, or until the crust is golden brown. Remove from the oven and allow it to cool completely before adding the filling.
  4. Prepare the Filling:
    • While the crust is cooling, prepare the lime filling. In a medium saucepan, combine 1 cup of fresh lime juice, 1 tablespoon of lime zest, and ½ cup of granulated erythritol. Stir until the erythritol is fully dissolved.
    • In a small bowl, dissolve ½ teaspoon of gelatin powder in 2 tablespoons of cold water. Let it sit for a few minutes to bloom.
    • Heat the lime juice mixture over medium heat, stirring constantly until it just begins to simmer. Remove from heat and stir in the bloomed gelatin until fully dissolved.
    • In a separate bowl, whisk 3 large egg yolks. Gradually temper the egg yolks by slowly adding a small amount of the hot lime juice mixture, whisking constantly to prevent curdling. Once tempered, whisk the egg yolks back into the saucepan with the remaining lime juice mixture.
    • Return the saucepan to low heat and cook the mixture, stirring constantly, until it thickens and reaches 170°F (77°C) on a kitchen thermometer. Remove from heat and stir in 1 cup of full-fat coconut milk and 1 teaspoon of vanilla extract. Mix until smooth.
  5. Fill the Pie Crust:
    • Pour the lime filling into the cooled crust. Smooth the top with a spatula.
  6. Chill the Pie:
    • Refrigerate the pie for at least 4 hours, or until the filling is fully set. This allows the flavors to meld and the filling to firm up.
  7. Prepare the Whipped Coconut Cream (Optional):
    • If using, make the whipped coconut cream by chilling a can of full-fat coconut milk overnight. Scoop out the solidified cream and beat it with a mixer until fluffy. Sweeten with a small amount of erythritol or a keto-friendly sweetener if desired.
  8. Garnish and Serve:
    • Once the pie is set, garnish with whipped coconut cream, lime slices, and fresh mint leaves if desired. Slice into 8-10 pieces and serve chilled.
  9. Storage Instructions:
    • Store any leftover pie in the refrigerator for up to 5 days. The pie can also be frozen for up to 3 months. Thaw in the refrigerator before serving.
  10. Reheat Instructions:
    • This pie is best served chilled. If desired, allow it to come to room temperature for a few minutes before serving.
  11. Dietary Considerations:
    • This recipe is perfect for those following a ketogenic diet, being low in carbs and free of added sugars. The use of almond flour and coconut milk ensures it fits within keto guidelines.
  12. Flavor Variations:
    • For a twist, try adding a few tablespoons of unsweetened cocoa powder to the filling for a chocolate key lime pie. You can also experiment with different citrus juices or zest.
  13. Meal Prep Tips:
    • Prepare the pie in advance for a quick and easy dessert. It keeps well in the refrigerator, making it an excellent make-ahead option for gatherings or special occasions.
  14. Special Occasions:
    • This Keto Key Lime Pie is ideal for special occasions, holiday celebrations, or as a refreshing treat on a warm day. Its vibrant flavor and creamy texture make it a crowd-pleaser.
  15. Adjusting the Recipe:
    • If you prefer a tangier pie, increase the amount of lime juice or zest. For a sweeter filling, adjust the erythritol to taste.
  16. Nutritional Benefits:
    • This pie offers healthy fats from coconut milk and almond flour, with a low carbohydrate count. It provides a satisfying dessert option that supports ketosis and overall health.
  17. Nutritional Information and SmartPoints:

Nutritional Information (Per Serving, Makes 10 Servings)

  • Calories: 290
  • Total Fat: 28g
    • Saturated Fat: 23g
  • Cholesterol: 75mg
  • Sodium: 55mg
  • Total Carbohydrates: 12g
    • Dietary Fiber: 3g
    • Sugars: 5g
  • Net Carbohydrates: 9g
  • Protein: 4g

Weight Watchers SmartPoints Value:

  • SmartPoints: 8 (per serving, based on Weight Watchers 2024 calculation)
  1. Conclusion

Keto Key Lime Pie is a delightful and refreshing dessert that fits seamlessly into a low-carb lifestyle. With its tangy lime filling and buttery crust, this pie offers a classic flavor experience without the carbs. Enjoy this pie as a special treat or a regular indulgence while staying true to your keto goals.

  1. Final Tips
  • Always use fresh lime juice for the best flavor. Bottled lime juice can have additives that may impact the recipe.
  • If you’re new to using gelatin, be sure to follow the blooming instructions carefully to ensure proper thickening.
  • Adjust the sweetness and tartness to suit your preferences while keeping the keto guidelines in mind.

We hope you enjoy making and savoring this Keto Key Lime Pie as much as we do. It’s a fantastic addition to your keto dessert repertoire, combining the perfect balance of tangy and sweet in a low-carb package.