Key Lime Pie

Sugar free, low carb, gluten free Key Lime Pie! Let me tell you guys, cold weather or not, this dessert goes into my craving rotation! Aaand it will most likely be on the menu for Thanksgiving along with my Chocolate Cream Pie. What’s Thanksgiving without a-million-and-one dessert options am I right?! Enjoy this next pie filling idea for my Pie Crust recipe!

I believe with all my ♥heart♥, the secret ingredient for these desserts is the Unflavored Gelatin. As Giselle would say from the epic Disney movie “Enchanted”, “It just makes everything so magical!” *Happy tear* As much as I love these sweet lyrics Giselle sings in the movie, ♪♫♪“I’ve been dreaming of a true love’s kiss, and a prince I’m hoping comes with this. That’s what makes ever-after-ings so haaappyy…”♪♫♪ I’m pretty sure she’s never tasted a piece of this Key Lime Pie before. Poor thing just doesn’t know what she’s missing! 😉

In this recipe, you will be zesting and juicing a lime so I have a few fun pictures of how I zest and juice my lime! I’m using the Pampered Chef Microplane Zester and the William Sonoma Chef n’ Citrus Juicer. What’s a chef without her tools!
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Slice lime in half and juice each half separately.

Slice lime in half and juice each half separately.

After making the filling (super easy), pour into cooled pie crust! Stick in fridge uncovered until slightly chilled.
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After slightly chilled, spread whipped cream over and chill for about 3-4 hours or until set.
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Another way to make this pie is to fold in the whipped cream into the key lime mixture. Here’s a picture of what the pie would look like with the whipped cream incorporated. (It’s the same crust recipe, just the lighting is different. :))
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Key Lime Pie ~ S
  • Crust Ingredients:
  • 1 ½ cups blanched almond flour (I use Honeyville brand)
  • ¼ tsp. xantham gum
  • 3 TBS butter, melted
  • ½ tsp. vanilla
  • ¼ tsp. salt
  • 2 TBS Truvia (no need to grind)
  • OR
  • 4 tsp. THM Sweet Blend
  • .
  • Ingredients for Filling:
  • 1 (heaping) TBS fine lime zest from 1 lime
  • ½ Cup Lime Juice (I squeeze one lime then use bottled lime juice to equal ½ cup)
  • 2 tsp. Unflavored Gelatin
  • 3 Egg Yolks
  • ⅔ Cup Half and Half
  • ¼ Cup Heavy Cream
  • ½ Cup Truvia (no need to grind) AND 2 Tiny Scoops Now Better Stevia Extract Powder
  • OR
  • ⅓ Cup THM Sweet Blend AND 1 Doonk of THM Pure Stevia
  • .
  • For Whip Cream:
  • 1 Cup Heavy Whipping Cream
  • 2 TBS Xylitol (no need to grind)
  • OR
  • 2 tsp. THM Sweet Blend
  1. Make Pie Crust First (it will need to cool for 2 hours):
  2. Preheat oven to 350 or 325 in convection oven.
  3. Grease large glass pie dish with butter.
  4. Mix together almond flour, Sweetener, xanthan gum and salt in a bowl.
  5. Next add vanilla and melted butter. Knead dough together with hands then press dough evenly on greased pie dish.
  6. Bake crust for 14-15 minutes until crust is barely browned.
  7. Cool for 2 hours. I stick mine in the fridge uncovered or make the day before.
  8. >
  9. Directions for Filling:
  10. Zest lime then juice lime to equal ½ cup. If you need to add some lime concentrate to add up to ½ cup that's fine. Heat lime juice in microwave for about 1 ½-2 minutes. Add lime zest to hot lime juice, then whisk gelatin into lime juice until dissolved. Put lime mixture in fridge while doing these next steps.
  11. Put egg yolks in a medium-large bowl and mix in sweetener.
  12. Heat the half and half and heavy cream in a small pot over low-medium heat until you see bubbles around the edges.
  13. Add ⅓ of a cup or so of the heated half and half to the yolk mixture and whisk quickly. Then, add the yolk mixture back to the pot and cook over low heat until slightly thickened.
  14. This takes about 8 minutes. Be sure to whisk constantly. BUT make sure not to overcook. You want it to be silky creamy, not grainy. (If it ends up being grainy, it will still taste good, but the consistency will be a little off.)
  15. After everything is thickened and creamy, whisk the cream mixture with the lime juice/gelatin mixture.
  16. Pour filling into pie crust and chill in fridge for at least 2-3 hours.
  17. >
  18. After pie is slightly chilled, whip heavy cream with sweetener until stiff peaks form. Spread gently over pie.
Another option would be to fold the whipped cream into the key lime mixture. Chill the key lime for about 30-45 minutes in the fridge. Make the whipped cream, then gently fold in the whipped cream into the key lime and spread onto pie crust!



  1. Judi Fikes says:

    Have had a little set back this week…pace maker implanted…which will slow down my pie making,etc but am so wanting to try these recipes…maybe I can hire you or your mom! Jen, you are “the bomb” as some say! Keep up your good work! Who eats all your test foods? Ha,ha…I KNOW the answer! Love you, David!

    • Jen says:

      Aw I’m so sorry to hear about the set back. Praying you will be back on your feet in no time! You’re so sweet! Haha! And yep, you guessed right about the food tester! 😉 😀 ♥

  2. Holly says:

    This recipe sounds delicious! But I’m not a big fan of stevia… would you know the equivalents of Swerve sweetener (erythritol)?

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