No Bake Keto Key Lime Pie

I love key lime pie but I don't enjoy the hassle of making a crust, baking it and waiting for the pie to cool down. Sometimes I just want a quick keto treat in less than 15 minutes — that's exactly what these no bake keto key lime pies are all about!

The key in these key lime pies (pun intended) is to make Keto Condensed Milk, ideally the day before, and have it ready in the fridge. Condensed milk adds a delicious, slightly caramelized flavor.

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How To Make No Bake Keto Key Lime Pie

Making these no bake keto ket lime pies is easy. Here's how to make them step-by-step.

1. Prepare the Condensed Milk

Before you start, make sure you've got a batch of my Keto Condensed Milk ready and cooled. Keep in mind it will take about an hour to make but it can easily be prepared up to a week ahead and kept it in the fridge.

Any leftover Keto Condensed Milk can be used to make other keto desserts and beverages including my popular Keto Tres Leches Mug Cake, refreshing Keto Thai Iced Tea, or easy Keto Coffee Creamer. If you have time and like baking challenges, you can even make my Keto Key Lime Poke Cake!

If you're short on time and need to substitute the Keto Condensed Milk in this recipe, simply use an additional ¹/₂ cup heavy whipping cream and ¹/₂ cup of mascarpone or cream cheese, plus add ¹/₄ cup to ¹/₂ cup of powdered low-carb sweetener such as Erythritol, Swerve or Allulose. Start with less and add more to taste.

2. Make the Pie Base

While the condensed milk is cooling, you'll need to prepare the base by toasting it in a dry hot pan until fragrant. Toasting is optional but highly recommended as it adds a fantastic flavor to the base. Let it cool down completely before adding the remaining ingredients. I placed mine in freezer to speed this up.

Once the almond flour is toasted and has cooled down to room temperature, you'll then be mixing it with the low-carb sweetener, butter, cinnamon and salt to create a crumble-like texture. This will be the base for your pies. You can either use 8 individual jars, or one large glass container or a pie pan. Jars are much better for portion control.

3. Make the Key Lime Cream Layer

Next you'll be making the creamy lime layer by whipping cream, mascarpone (or cream cheese), your prepared and your cooled sugar-free condensed milk. Since it's already sweetened, you won't need to use more sweetener but feel free to add some powdered low-carb sweetener to taste.

Once it's whipped and stiff peaks form, you'll add fresh lime juice and lime zest. In this step you can either use Key limes or regular Persian limes. The difference between the two is that Key limes are smaller, with more yellow skin and contain more seeds than Persian limes which have a bright green skin and are more acidic. Key limes are less acidic and more floral.

You can optionally use green food coloring. Depending on the green food coloring you'll be using, you'll need anything from a few drops up to 2 teaspoons. I used natural green spirulina coloring which is not as vibrant so used about 2 teaspoons.

4. Decorate Your Key Lime Pies

Finally, you'll whip up some more heavy whipping cream and add a dollop on top of each mini pie. You can then decorate them with a slice of lime and more finely grated lime zest.

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Step-by-step

1. Start by preparing the condensed milk and — follow the instructions here. Once done, let it cool down to room temperature or refrigerate overnight. This is best prepared a day ahead. If you don't have more than 15 minutes and don't have any keto condensed milk, check the tips in the recipe above.

   

2. Place the almond flour in a hot non-stick pan or a skillet. Cook until lightly toasted and fragrant, for 5 to 8 minutes, stirring frequently. Place in a bowl and let it cool down.

3. Once cooled, add the butter, powdered sweetener (Allulose, Erythritol or Swerve work best), cinnamon and salt.

   

4. Using a fork or your hands, mix until well combined. The mixture should resemble a crumble. Set aside while you make the creamy layer.

   

5. Place the heavy whipping cream, mascarpone (or cream cheese) and cooled condensed milk into a bowl.

   

6. Using a hand blender or a stand mixer, process until stiff peaks form.

   

7. Add the lime juice, finely grated lime zest. Depending on the size, you'll need 2 to 4 limes. Optionally add natural green food coloring. Depending on the type, you may need just a few drops or up to 2 teaspoons.

   

8. Process again until smooth and creamy.

   

9. To assemble the key lime pies, divide the prepared almond pie base between 8 jars (each about 1-cup/240 ml capacity).

   

10. Add the creamy lime layer. To divide it evenly, start by adding 2 heaped tablespoons per jar and then top up with the remaining mixture.

    

11. In a bowl, whip the remaining ¹/₂ cup heavy whipping cream and spoon a dollop on top into each jar. Optionally, sprinkle with more finely grated lime zest and half a slice of lime to decorate.

    

12. Enjoy immediately or place in the fridge and store for up to 5 days. The pies keep better if you cover each one with a piece of cling film as it will prevent it from drying out or absorbing any unwanted odours from the fridge.

    

Recipe

No Bake Keto Key Lime Pie

★★★★★4.5 (65 ratings)

Love Key Lime Pie but don't enjoy the hassle? Make these easy no bake keto Key Lime Pies in just 15 minutes! A ...

Hands on

15m

Overall

1h 30m

Servings

8

5.7 g

Net carbs

7.4 g

Protein

53.2 g

Fat

536

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings24 servings32 servings

US + metricMetricUS

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Ingredients 8 servings

• Creamy layer:
• 1 cup homemade Keto Condensed Milk (240 ml/ 8 fl oz)
• 1 cup heavy whipping cream (240 ml/ 8 fl oz)
• 1 cup mascarpone cheese or cream cheese (240 g/ 8.5 oz)
• juice of 4 key limes or 2 - 3 regular limes (120 ml ml/ 4 fl oz)
• zest of 4 key limes or 2 - 3 regular limes
• Optional: natural green food coloring
• Almond base:
• 1 ¹/₂ cups almond flour (150 g/ 5.3 oz)
• 2 tbsp unsalted butter (28 g/ 1 oz)
• 2 tbsp powdered Erythritol, Swerve or Allulose (20 g/ 0.7 oz)
• ¹/₄ tsp cinnamon
• pinch of sea salt
• Topping:
• ¹/₂ cup heavy whipping cream (120 ml/ 4 fl oz)
• Optional: finely grated lime zest and lime slices

Instructions

1. Start by preparing the condensed milk and — follow the instructions here. Once done, let it cool down to room temperature or refrigerate overnight. This is best prepared a day ahead. If you don't have more than 15 minutes and don't have any keto condensed milk, check the tips in the recipe above.

2. Place the almond flour in a hot non-stick pan or a skillet. Cook until lightly toasted and fragrant, for 5 to 8 minutes, stirring frequently. Place in a bowl and let it cool down.

3. Once cooled, add the butter, powdered sweetener (Allulose, Erythritol or Swerve work best), cinnamon and salt.

4. Using a fork or your hands, mix until well combined. The mixture should resemble a crumble. Set aside while you make the creamy layer.

5. Place the heavy whipping cream, mascarpone (or cream cheese) and cooled condensed milk into a bowl.

6. Using a hand blender or a stand mixer, process until stiff peaks form.

7. Add the lime juice, finely grated lime zest. Depending on the size, you'll need 2 to 4 limes. Optionally add natural green food coloring. Depending on the type, you may need just a few drops or up to 2 teaspoons.

8. Process again until smooth and creamy.

9. To assemble the key lime pies, divide the prepared almond pie base between 8 jars (each about 1-cup/240 ml capacity).

10. Add the creamy lime layer. To divide it evenly, start by adding 2 heaped tablespoons per jar and then top up with the remaining mixture.

11. In a bowl, whip the remaining ¹/₂ cup heavy whipping cream and spoon a dollop on top into each jar. Optionally, sprinkle with more finely grated lime zest and half a slice of lime to decorate.

12. Enjoy immediately or place in the fridge and store for up to 5 days. The pies keep better if you cover each one with a piece of cling film as it will prevent it from drying out or absorbing any unwanted odours from the fridge.

Nutrition per serving, 1 jar

Carbs 4%Protein 6%Fat 90% of calories

Net carbs

5.7 g

Total carbs

10.3 g

Fiber

2.2 g

Sugars

3.9 g

Protein

7.4 g

Fat

53.2 g

Saturated fat

28.9 g

Calories

536 kcal

Sodium

72 mg · 3.12% RDA

Magnesium

60 mg · 15% RDA

Potassium

239 mg · 12% EMR

Nutrition by ingredient

Per 1 jar	Net carbs	Protein	Fat	kcal
Keto Condensed Milk, dairy-based (KetoDiet blog)	0.9 g	0.7 g	12.8 g	122
Cream, heavy whipping, pouring, full-fat (30-40% fat)	0.8 g	0.6 g	11.4 g	110
Mascarpone cheese	0.5 g	1.7 g	10.6 g	105
Lime juice, fresh	1.2 g	0.1 g	0 g	4
Lime zest (peel), fresh	0.1 g	0 g	0 g	3
Almond flour (blanched ground almonds, almond meal)	1.6 g	4 g	9.8 g	111
Butter, unsalted, grass-fed	0 g	0 g	2.9 g	25
Erythritol (natural low-carb sweetener)	0.1 g	0 g	0 g	1
Cinnamon, spices	0 g	0 g	0 g	0
Salt, sea salt	0 g	0 g	0 g	0
Cream, heavy whipping, pouring, full-fat (30-40% fat)	0.4 g	0.3 g	5.7 g	55
Total	5.7 g	7.4 g	53.2 g	536

Serving size 1 jar

• Gluten free
• Egg free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian