Best Keto Key Lime Pie with Pecan Crust (Easy!)
This sugar-free keto Key Lime Pie with a crunchy pecan crust is the perfect combination of a tart low carb pie filling with a delicious crunchy pecan crust.
Best Keto Key Lime Pie Recipe
I might be just a little bit obsessed with this low carb key-lime pie. And while I don’t consider myself to have a major sweet tooth, there are times when it’s nice knowing that I can enjoy a piece of pie without having to overly worry about my carb counts.
What’s great about this low carb pie is that it’s made using real key lime juice and key lime zest, so it does a great job of packing in delicious key lime flavor.
It’s also a great keto pie to bring along to a family or friends gathering if you aren’t confident, there will be a keto dessert there that you can eat. But be ready…once people get wind that a key lime pie is there, they’ll be lining up to get a piece. Once you tell them that it’s keto-friendly and low carb, they won’t believe it tastes so creamy and delicious!
Is this sugar-free key lime pie easy to make?
In all reality, it is. While there are several steps and ingredients involved, I can assure you that the result is worth it.
I’ve made quite a few sugar free pies, and this is one of the best since Key Lime Pie is towards the top of my list of favorite desserts.
Tip: When making the pecan pie crust, it’s best to use a food processor or blender to get pecans very finely chopped. They need to be in tiny pieces so that they form a crust to hold together all of that delicious pie flavor.
Where can I buy key limes?
Most grocery stores carry key limes for you to purchase, but they may only offer them seasonally depending on where you live. Check in the produce section and look for key limes that are a bit squishy (but not too much!) to ensure that they’re ripe and will have a lot of key lime juice to use. If you can’t find key limes, regular limes will work, but it may take a little more juice and zest to get that tart flavor.
Tip: Before you start zesting, give the outsides of the lime a good cleaning! Scrubbing away dirt and grime is key, so it doesn’t end up in your mixture. I always soak mine in warm water with a little vinegar for a few minutes before scrubbing.
How many net carbs are in this sugar-free pie?
If you follow the recipes as it is below, there are five net carbs in a piece of this keto key lime pie. Not bad, right?! Now that you know the carb count, you enjoy this delicious pie guilt-free knowing it won’t derail your progress.
How to Store Keto Lime Pie with Pecan Crust
Once you’re made this sugar free key lime pie, make certain to store it properly. After freezing it so that it sets up, you can store it in the fridge, but it will soften like a pudding or mousse consistency. If you want more of an icebox pie consistency, you can store it in the fridge then set it out a bit before serving so that it thaws enough to slice. It depends on the what consistency you prefer as to if you want to keep it in the freezer or fridge.
Is it possible to freeze this sugar-free key lime pie?
You can freeze this low carb pie for later if you’d like just make sure that it is in a freezer-safe container. I would suggest slicing and freezing individual pieces so that you can grab a delicious piece of keto key lime pie when a craving hits.
Keto Specialty Ingredients You’ll Need to Make this Keto Pie Recipe
This low carb pie recipe contains only two ingredients that are considered keto specialty ingredients. Since those who follow a keto or low carb lifestyle avoid regular sugar, a sugar-free substitute is needed. I have found that Lakanto Monkfruit is the perfect substitute that cuts out refined sugar and still gives a sweet and delicious flavor.
- Lakanto Monkfruit Classic – You can also swap out for Swerve Granular
- Lakanto Monkfruit Powdered – Always my go-to choice! You can also consider Swerve Confectioners as well.
If this is your first time making homemade keto whipped topping you’ll love how quickly and easy it comes together plus you avoid so many processed ingredients.
My tip to you for making this delicious Keto Key Lime Pie with Pecan Crust?
Use your kitchen appliances to make the mixing a breeze. This is not one of those recipes that can be easily made with a whisk. You’ll need a good stand or hand mixer to get the delicious creamy filling with cream cheese and heavy cream to mix smoothly for this sugar-free pie.
More Keto Dessert Recipes You’ll Love:
Key Lime Keto Mousse Dessert Recipe {low carb}
Lemon Blueberry Low Carb Cheesecake Muffins
The Best Keto Coconut Cake: Creamy, Delicious & Homemade
Keto Cheesecake Bites with Peanut Butter
The Ultimate Keto Pecan Pie Recipe
Yum! Just one bite and you’ll be in love with this tangy-sweet keto key lime pie topped with homemade low carb whipped cream. The buttery pecan crust gives incredible depth and flavor that makes it over the top.
Creamy & Refreshing Keto Pie Recipes You’ll Love:
Easy Sugar-free Keto Key Lime Pie
Ingredients
For the Crust:
- 1 cup chopped pecans
- 2 tbsp butter, melted
- 1 tsp Lakanto Monkfruit Classic
For the Pie Filling:
- 8 oz Philadelphia Cream Cheese, softened
- 1 1/2 cup heavy whipping cream
- 10 tbsp Lakanto Monkfruit Powdered
- 5 tsp key lime zest
- 3 tbsp key lime juice
For the Pie Topping:
- 1/2 cup heavy whipping cream
- 2 tbsp Lakanto Monkfruit Powdered
Instructions
For the Crust:
- Preheat oven to 350 degrees. Crush pecans finely.
- Add butter and Monkfruit Classic to crushed pecans and mix thoroughly. I added the ingredients to my mini processor and pulse until all of the ingredients were combined.
- Grease a pie pan then add crust mixture.
- Grease the back of a spoon and use it to carefully smooth the pecan mixture in the bottom of the pie pan and up the sides.
- Bake for 10 minutes and allow to cool.
For the Filling:
- In a large bowl, beat the heavy whipping cream until it forms stiff peaks.
- In a separate bowl, beat on medium speed the cream cheese, Lakanto Monkfruit Powdered, lime juice, and lime zest until the mixture is smooth. *You may need more or less lime juice and zest depending on the ripeness of your limes. Make sure to taste the mixture as you are preparing the recipe.
- Combine the two bowls and beat with a mixer until everything is combined.
- Pour filling mixture into pecan crust and set aside.
For the Topping:
- Combine the heavy whipping cream and Lakanto Monkfruit Powdered and beat until stiff peaks form.
- Spread the homemade whipped cream on top of the key lime layer.
- Freeze the Keto Key Lime Pie for 1 to 2 hours before serving or until it sets up. (You may store pie in fridge and pop in the freezer for about an hour or two before servng or keep it in the fridge and set out on the counter 30 minutes or so before serving.
Video
Notes
Nutrition
What can you use in place of the various Monkfruit?
I would use Swerve
Can I replace the cup of pecans with 1 cup of fine almond flour? I don’t have a food processor.
You can crush the pecans also or use a blender. I don’t think almond flour would work.
Is the butter salted or unsalted?
Salted
Delicious pie! Me and my non-keto family loved it! Plan on making it again! Really didnt need the whipped topping.
I’m so glad your family loved it!
This pie is delicious!! I’ll make it again, but double the crust recipe for a thicker crust. Thank you so much for sharing Kasey!
You’re very welcome, Angela! I’m glad you enjoyed the pie.
Hi, I’ve made this a few times in the last month. My husband is doing keto and third makes his life a lot easier to stay on low carb. I used the Joe and Nellie’s key lime juice. Well see how it goes. Btw, I use erythritol. Granulated in the crust and confectioners in the filling. Has anyone know the net carbs?
It said 5g of carbs and 1g of fiber so they should be 4g net carbs. I’m assuming that’s per slice.
Can you use the regular monk fruit for all the sugars in this recipe or should I get the powdered kind?
I’ve only made the recipe as is. If you have a blender, you can grind the regular monk fruit into powdered.
What could you use instead of pecans?
You could try another nut like walnuts maybe. I have only made this as is so I haven’t personally tested it with anything else.
An almond flour crust is wonderful with this pie.
Not sure what I did wrong but it was really runny for the filling and the topping until it froze. I guess I didn’t whip it long enough (looked nothing like your video)- LOL. While I was waiting for the crust to cool, I placed each bowl in the fridge to help it harden up. I probably should have whipped it all again once I took it out to layer it. It tastes great, but I will have to try this again to see what I did wrong. I am newer to cooking with monkfruit and swerve. I used swerve over monkfruit for the filling, bc I had accidentally purchased the wrong kind of monkfruit. I wonder if that is why it didn’t fluff? Tastes great and I will try it again. We are still eating it, but it did take overnight to harden and is still in the freezer now.
Did your heavy whipping cream form stiff peaks? If it did not, you needed to whip it a bit longer to get the appropriate consistency.
You need to beat the heavy cream with a mixer for about 2 minutes until it forms stiff peaks. It should be like a thick cool whip. Then after you mix everything together use mixer again.
Truly amazing! One of my favorite desserts. The recipe calls for a cup of nuts. I added another 1/2 cup and found that even that wasn’t enough to cover the bottom of the dish and the sides. The crust is delicious and I want it to come up the sides! For the crust I used 1/2 walnut and 1l2 pecan. I just made the lemon pie and it’s in the freezer now! That’s the hardest part about making these pies, waiting for them to get cold in the freezer!! For the lemon pie I used 1/3 walnut, 1/3 pecans and 1/3 cashews. I find that once you add the butter and sweetner, it all tastes the same. You want to make these pies!!
Glad you enjoyed it. Those tweaks sound yummy. My goal is to try and keep the carb count as low as possible so that is why I didn’t use more. Sounds like a winner the way you made it.
If I use Swerve in place of monkfruit do the amounts stay the same? I know swerve is 1 to 1 with regular sugar. Is it the same with monkfruit?
Swerve and Monkfruit are the same measurement.
Thank you! I did make it with Serve and Monkfruit… it was delicious!!!!
Great!I’m so glad you loved it.
This was too good! I followed the recipe for the filling and topping but I did substitute with Swerve because that’s what I had on hand and I made it crustless because I’m not a big fan of pecans. Simply delicious! Thank you!
Fantastic! So glad you loved it.
So 424 calories for the whole pie?
The nutritional information that is listed is per serving. The number of servings is listed at the top of the recipe card.
Absolutely delicious and creamy
Awesome. So glad you loved it.
Delicious and easy to make!!! Thanks for sharing your recipe!
Absolutely! So glad you loved it.
Outstanding dessert for a keto diet. I increased the pecans to 1 1/2 cups and had no problem with the crust coming up the sides of the pie pan (I used a regular pie pan, not a deep dish one). I did not do the topping because the filling was so fluffy; it filled the pie fully. Loved the pecan crust! Great crust for cutting carbs in any pie recipe. I made it for husband and me to enjoy for Valentine’s Day. I will definitely make this again and again. It was a hit!
Great! So glad you loved it! Happy Valentine’s Day!