Keto Key Lime Pie

This Keto Key Lime Pie features a creamy, tangy filling with a low-carb crust. Perfect for a healthy breakfast, it’s a simple recipe that blends zesty lime flavor into a nutritious, satisfying start to the day with minimal effort.

Why You’ll Love This Recipe

This key lime pie is a nutritious, healthy breakfast idea that transforms a creamy, tangy filling with a low-carb crust into a delightful treat, perfect for a satisfying morning. Easy to make and packed with healthy fats and protein, it’s a guilt-free indulgence. Versatile—top with whipped cream or enjoy solo—this recipe offers a delicious and wholesome option.

Recipe Tips and Tricks

• Blend Smoothly: Ensures a creamy filling.
• Use Cold Ingredients: Helps set the filling faster.
• Bake Evenly: Rotate pan halfway if needed.
• Check Doneness: Center should be slightly jiggly.
• Avoid Overmixing: Prevents cracking in the crust.
• Serve Chilled: Maximizes tangy appeal.
• Adjust Sweetness: Taste and tweak erythritol to preference.
• Use Parchment: Eases removal from pan.
• Rest Before Serving: Allows flavors to meld.
• Portion Carefully: Prevents messiness.

Yield: 10 servings

Keto Key Lime Pie

Print

Creamy keto key lime pie, healthy breakfast treat.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 2 hours

Total Time 2 hours 45 minutes

Ingredients

• ¼ cup heavy cream
• ½ cup erythritol
• ½ cup key lime juice
• 1 tsp lime zest
• 1 tsp vanilla extract
• 1.5 cups almond flour
• 16 oz cream cheese
• 2 large eggs
• 2 tbsp coconut oil
• pinch salt

Instructions

1. Prep the Crust: Mix almond flour, melted coconut oil, 1 tbsp erythritol, and a pinch of salt. Press into the bottom of a greased pie dish.
2. Bake the Crust: Preheat oven to 325°F and bake crust for 8-10 minutes until lightly golden. Let cool.
3. Mix Wet Ingredients: In a bowl, beat cream cheese and remaining erythritol until smooth.
4. Add Flavor: Stir in eggs, key lime juice, vanilla extract, and lime zest until well combined.
5. Adjust Consistency: Blend in heavy cream until the mixture is creamy.
6. Fill the Dish: Pour the cream cheese mixture over the cooled crust.
7. Bake the Pie: Bake for 25-30 minutes until the center is slightly jiggly.
8. Check Doneness: Ensure edges are set; the center will firm up as it cools.
9. Cool the Pie: Let cool in the dish for 30 minutes, then refrigerate for 2 hours to set.
10. Serve and Enjoy: Slice and serve chilled, savoring this creamy, tangy keto breakfast treat!

Notes

• Blend smoothly for texture; use cold ingredients for setting.
• Bake evenly to prevent cracking; avoid overmixing for lightness.
• Store leftovers promptly to maintain freshness; serve chilled for best taste.
• This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 323Total Fat 30gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 14gCholesterol 90mgSodium 179mgCarbohydrates 8gFiber 2gSugar 3gProtein 8g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Almond Flour (1.5 cups): For low-carb crust.
• Cream Cheese (16 oz): Full-fat, softened, for richness.
• Erythritol (½ cup): For keto-friendly sweetness.
• Eggs (2 large): For binding and structure.
• Key Lime Juice (½ cup): Fresh, for zesty flavor.
• Coconut Oil (2 tbsp): Melted, for crust.
• Vanilla Extract (1 tsp): For aroma.
• Salt (pinch): Enhances flavor; adjust to taste.
• Lime Zest (1 tsp): For extra zest.
• Heavy Cream (¼ cup): For creaminess.

Variations and Substitutions

• Flour Swap: Use coconut flour (adjust quantity).
• Cheese Swap: Use mascarpone for variety.
• Sweetener Swap: Use monk fruit sweetener instead of erythritol.
• Egg Swap: Use flax eggs for vegan option.
• Juice Swap: Use regular lime or lemon juice.
• Oil Swap: Use butter or omit.
• Cream Swap: Use coconut cream or omit.
• Zest Swap: Use orange zest or omit.

Storage Options

• Refrigerator: Store in an airtight container for up to 5 days; serve chilled.
• Freezer: Freeze in portions for up to 2 months; thaw in fridge.
• Reheating: Not recommended; serve cold.

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Until you can read, Keto Chocolate Protein Ice Cream