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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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Hands-on Overall
Serving size 1 jar
Nutritional values (per 1 jar)
Net carbs5.7 grams
Protein7.4 grams
Fat53.2 grams
Calories536 kcal
Calories from carbs 4%, protein 6%, fat 90%
Total carbs7.9 gramsFiber2.2 gramsSugars3.9 gramsSaturated fat28.9 gramsSodium72 mg(3% RDA)Magnesium60 mg(15% RDA)Potassium239 mg(12% EMR)
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:
Topping:
- 1/2 cup heavy whipping cream (120 ml/ 4 fl oz)
- Optional: finely grated lime zest and lime slices
Instructions
- 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.
- 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.
- Once cooled, add the butter, powdered sweetener (Allulose, Erythritol or Swerve work best), cinnamon and salt.
- Using a fork or your hands, mix until well combined. The mixture should resemble a crumble. Set aside while you make the creamy layer.
- Place the heavy whipping cream, mascarpone (or cream cheese) and cooled condensed milk into a bowl.
- Using a hand blender or a stand mixer, process until stiff peaks form.
- 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.
- Process again until smooth and creamy.
- To assemble the key lime pies, divide the prepared almond pie base between 8 jars (each about 1-cup/240 ml capacity).
- 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.
- 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.
- 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.
Ingredients
- 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
- 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
- 1/2 cup heavy whipping cream (120 ml/ 4 fl oz)
- Optional: finely grated lime zest and lime slices
Instructions
- 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.
- 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.
- Once cooled, add the butter, powdered sweetener (Allulose, Erythritol or Swerve work best), cinnamon and salt.
- Using a fork or your hands, mix until well combined. The mixture should resemble a crumble. Set aside while you make the creamy layer.
- Place the heavy whipping cream, mascarpone (or cream cheese) and cooled condensed milk into a bowl.
- Using a hand blender or a stand mixer, process until stiff peaks form.
- 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.
- Process again until smooth and creamy.
- To assemble the key lime pies, divide the prepared almond pie base between 8 jars (each about 1-cup/240 ml capacity).
- 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.
- 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.
- 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)
Calories536kcal
Net Carbs5.7g
Carbohydrates7.9g
Protein7.4g
Fat53.2g
Saturated Fat28.9g
Fiber2.2g
Sugar3.9g
Sodium72mg
Magnesium60mg
Potassium239mg
Detailed nutritional breakdown (per 1 jar)
| Total per 1 jar |
| 5.7 g | 7.4 g | 53.2 g | 536 kcal |
| Keto Condensed Milk, dairy-based (KetoDiet blog) |
| 0.9 g | 0.7 g | 12.8 g | 122 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.8 g | 0.6 g | 11.4 g | 110 kcal |
| Mascarpone cheese |
| 0.5 g | 1.7 g | 10.6 g | 105 kcal |
| Lime juice, fresh |
| 1.2 g | 0.1 g | 0 g | 4 kcal |
| Lime zest (peel), fresh |
| 0.1 g | 0 g | 0 g | 3 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.6 g | 4 g | 9.8 g | 111 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 2.9 g | 25 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Cinnamon, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.4 g | 0.3 g | 5.7 g | 55 kcal |
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