This pie is really sweet and creamy, so it’s perfect served frozen. Traditionally, key lime pie has sweetened condensed milk for structure (and sweetness), but at 11g carbs per tablespoon, I figured that probably wouldn’t be best to add in. For the lime juice, I did not squeeze my own limes. I used pre-squeezed juice, because it has less carbs than actual limes. For the zest, if you use regular limes, you only need the zest of ½-1 lime since key limes are small. You can substitute the monk fruit sweetener for one of your choice, but be sure to reference a conversion chart. If you decide to experiment and change up the recipe, let me know what you tried, and how it turned out!
Entire pie = 54.88g net carbs
Cut into 12 slices, each slice = 4.57g net carbs
- 1 large egg
- ⅔ cup almond flour
- 3 Tbsp. monk fruit sweetener
- 2 Tbsp. melted butter
- ½ tsp. cinnamon
- ½ tsp. imitation vanilla extract
- 24 oz. softened cream cheese
- ¾ cup monk fruit sweetener
- 6 oz. lime juice
- Zest of 3 key limes
- Sugar-free whipped cream
- 3 key limes
- Liquid food dye, green and yellow (optional)
- Preheat oven to 350 degrees, and grease bottom of a 8-9″ round pie pan. (I used a cake pan for presentation, but this pie can get a little messy, so I recommend a pie pan if this is being served to guests).
- In a mixing bowl, combine almond flour, monk fruit sweetener, and cinnamon. Mix well.
- Add egg, melted butter, and imitation vanilla extract to mixing bowl. Mix well.
- Spread evenly at bottom and on sides of pie pan. (Grease your fingers to easily spread).
- Bake until golden brown (about 11 minutes), and set aside to cool.
- In a mixing bowl, combine cream cheese, monk fruit sweetener, lime juice, and key lime zest. Mix well.
- Optional: add one drop of green and one drop of yellow liquid food dye.
- Spread evenly on top of crust.
- Refrigerate for at least 4 hours.
- Garnish with whipped cream and key lime slices.