Keto key lime pie is one of the best Keto recipes out there, and is also perfect for summer. With low carb and keto friendly ingredients, this recipe is perfect for a summer dessert packed with fresh lime flavor. It’s as simple to make as it is to eat, and one bite and you’ll want to try all 3 keto key lime pie recipes!

Key limes are among the most fragrant and flavorful sweet limes you can find, and key lime pie is among the best desserts you can make. While making it yourself can be tricky (and the ingredients are even trickier), you can find an almost identical dessert at your local grocery store. It features a sweetened crust, top and bottom made with crushed graham crackers, a filling of whipped cream, and a touch of salt.

The perfect summer dessert = keto key lime pie!

Key lime pie is one of the best desserts ever, but it often seems to be overlooked or forgotten. Limes are often hard to find in the supermarket, and it’s definitely a chore to cut the zest and juice of 20 limes to make a cake. But let me tell you, it’s worth it. You won’t regret it!

To make a keto version of a traditional key lime pie, this recipe replaces the graham cracker crust with a pecan crust. We also replaced the regular sweetened condensed milk with our homemade keto sweetened condensed coconut milk. Let me tell you, keto sweetened condensed coconut milk pairs beautifully with the flavor of lime.

You put a lime in the coconut and drink it all up.

So, now you need to put on Harry Nilsson’s Coconut song while you make this keto key lime pie. And you absolutely must use our keto sweetened coconut milk concentrate recipe. Otherwise you won’t have a lime in your coconut.

But if you’re not a fan of coconut, you can use low-carb condensed milk instead!

This recipe is pretty easy to make. As mentioned earlier, the hardest part is peeling and squeezing the limes because they are so small! But put the coconut on a loop and work on it!

Follow these tips to make this delicious keto lime pie…..

    • Chop the pecans very finely in a food processor or blender. This makes them stick together better and form a crust. Walnuts can be used instead of pecans.
    • If you can’t find limes, you can also make this keto key lime pie with regular limes. But realize that the taste will be different. Limes have a creamy, tangy flavor that differs from the crunchy, tart flavor of regular limes. If you use regular limes, you only need four or five. You can also use the rind of regular limes and then buy lime juice.
    • This cake can be baked in a regular cake pan or a springform pan – it doesn’t matter!
    • You can brush the whole cake with whipped cream, not just the pieces. If you find the lime pie a little too tart for your taste buds, add more whipped cream to sweeten the taste.
    • This recipe makes a delicious lime pie! If you want to reduce the acidity, you can add 1 to 2 tablespoons of keto bean sugar to the filling. Note that the adjustment will change the nutritional information.


Salted Pecan Crusted Key Lime Pie

.. : 8 SERIES

Preparation time: 30 MINUTES

Cooking time: 20 MINUTES

Total time : 50 MINUTES

A deliciously fresh, creamy, tart, sugar-free lime pie with a crunchy, salty pecan crust.

Salted pecan crust:

Lime filling:

Whipped cream topping:


Preheat the oven to 325 degrees. Lightly grease a 9-inch pie plate or springform pan.


For the crust:

Process the pecans in a food processor or blender to finely chop them. Mix the pecans with the butter, keto sweetener and salt. Press pecan mixture into prepared pie pan or springform pan. Bake the pecan crust for 10 minutes, then remove from the oven and let cool.


For the lime filling :

While the crust bakes, prepare the keto lime filling. Peel the limes and squeeze out the juice. In a bowl, mix together the keto-sweetened condensed coconut milk, egg yolks, lime juice and lime zest.


Pour the filling over the cooled cake.


Bake the cake 20 minutes at 325 degrees. The cake is ready when it is firm in the middle. It will wobble a little when you shake the pan.


Allow the cake to cool on a wire rack, then refrigerate for at least 3 hours before using.


For the whipped cream topping:

Prepare the whipped cream topping just before serving. Using a mixer or hand mixer, beat together the whipping cream, keto sugar and vanilla extract. Beat until soft peaks form. Finish the cake with whipped cream if you like. You can finish the whole cake or cover it with whipped cream.

The total time does not include the 3-hour cool down time.

Nutritional value does not include whipped cream.

Performance: 1 9 Cake, serving size: 1/8 of a cake
Quantity per serving:
222 calories | 23.7 g fat | 9.3 g total carbohydrate | 1.7 g fiber | 0.8 g sugar | 6.5 g sugar alcohol | 3.1 g protein | 1.1 g net carbohydrate

Provided for you by

This refreshing dessert will become a favorite!

Who knew lime pie could be delicious, especially when keto! And this crust… Who doesn’t love a pecan crust? ! Trust me, the combination of lime flavor with coconut and pecans is something amazing!

And don’t think I’m saying it….. My friend Jenna tried this recipe and this is what she said about it:

Key lime pie is my favorite pie in the whole world and I will always make it with this crust! WOW! I’m very picky when it comes to pie crusts so I often don’t eat the crust, but I love these! The flavor is fantastic and the texture of the whipped cream pie is just perfect. I love the taste of this fresh cake, and in the last few days I’ve eaten half of it myself.

Are you craving more keto candy? Try this orange keto cream cheesecake!

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