Looking for a cool and creamy sugar-free treat? Try these delicious Keto Frozen Key Lime Pies! They are easy to make, have a delectable tart-sweet flavor, and they have only 3 grams net carbs per serving.
When it’s too hot to bake but you want to enjoy keto key lime pie, these individual frozen desserts are the perfect compromise.
When high summer rolls around and the heat is too much, I go into frozen dessert mode. I whip up a batch of keto vanilla ice cream and drizzle it with some sugar-free hot fudge sauce. I make keto popsicles almost weekly. And I am currently obsessed with these mini frozen key lime pies.
I originally created this recipe for my Easy Keto Desserts cookbook, and it was an instant hit for me and my husband. I decided to make them again recently and I enjoyed them so much, I decided I needed to share them here.
Recipe Highlights
Easy to make: This sweet treat takes only six ingredients and is simple to prepare. The hardest part is waiting for it to freeze!
Flavor and texture: Rich, creamy, sweet, and tart, with a delicious crunch from the toasted pecans.
Make ahead recipe: Because these little pies are frozen, you can make them ahead and serve them when you want. A great way to prep dessert in advance.
Low carb and gluten-free: With no grains or added sugars, this easy dessert is deliciously keto-friendly!
Ingredients and Substitutions
- Cream cheese: This recipe is similar to keto key lime cheesecake, with a cream cheese base. You could use a cream cheese alternative for dairy-free.
- Sweetener: I like to use an allulose sweetener in the filling, to keep it softer. Please see the Sweetener Options for a more detailed discussion.
- Key Limes: Use both the zest and juice for more flavor. You can also use regular limes.
- Whipping cream: This gives the pies more creaminess as well as structure. Try whipped coconut cream if you need to be dairy-free.
- Chopped pecans: Pecans complement the flavor of the tart limes perfectly, but any chopped nuts will do. You can also use my keto graham crackers broken up into small pieces.
- Pantry staples: Butter, salt.
How To Make Frozen Key Lime Pie
- Beat the cream cheese with the sweetener and, lime zest, and lime juice until smooth.
- Whip the heavy cream to stiff peaks and fold into the cream cheese mixture.
- Divide evenly among six silicone muffin liners.
- Toast the pecans in the butter and sweetener until fragrant. Sprinkle with salt.
- Sprinkle the pecans over the key lime mixture.
- Freeze until firm.
Carolyn’s Tips for Success
Key limes can be hard to find sometimes. They also take quite a bit of work to get much juice, so feel free to use regular Persian limes for this recipe. It won’t affect the flavor much, if at all.
I like to use silicone muffin cups for these key lime pies, because they can stand up on their own. If you use parchment paper liners, make sure you sit them inside a muffin tin so that they hold their shape.
Sweetener Options
I recommend allulose for the filling, to keep it from freezing rock hard, but almost any sweetener will work. Another good option is xylitol. If using erythritol, try a powdered version to avoid grittiness. You may also need to let the pies sit at room temperature to soften a little before serving.
For the pecan “crust”, I like erythritol because it makes it crunchier. Allulose and xylitol may make the pecans more sticky. But it will still taste great!
More Keto Key Lime Recipes
Keto Frozen Key Lime Pies
Equipment
Ingredients
- 4 ounces (113.4 g) cream cheese, softened
- 1/4 cup (47.5 g) sweetener, allulose recommended
- 1 teaspoon key lime zest, (or regular lime zest)
- 1/3 cup (80.67 g) key lime juice, (or regular lime juice)
- ½ cup (119 g) heavy whipping cream
- ½ cup (54.5 g) finely chopped pecans
- 1 tablespoon melted butter
- 2 teaspoons sweetener, erythritol recommended
- ¼ teaspoon salt
Instructions
- Line 6 muffin cups with parchment or silicone liners.
- In a medium bowl, beat together the cream cheese and the sweetener until smooth. Beat in the key lime zest and juice.
- In another bowl, beat the cream until it hold stiff peaks. Fold the whipped cream into the cream cheese mixture until well combined. Divide the mixture among the prepared muffin cups.
- In a small skillet over medium, combine the pecans, butter, and sweetener. Cook 5 to 7 minutes, until the pecans become toasted and fragrant. Sprinkle with salt and let cool 5 minutes.
- Sprinkle the pecan mixture over the key lime mixture in the muffin cups, pressing lightly to adhere.
- Freeze 3 to 4 hours, until set. Invert the pies onto a plate and remove the muffin liners before serving.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I didn’t have limes so I used lemons and added more sweetener. I also added powdered swerve and vanilla to the whipping cream. They turned out fabulous! Can’t wait to find some key limes to make these with them.
Great adaptation!
This sounds so yummy! We have a key lime tree that produces a ton of limes so this is going to be a great recipe to use!! Thanks!!
Have fun!
I make these often for a light, sweet finish to dinner with guests. They are beyond easy to make, but still look and feel fancy. I like to add a scoop of coconut ice cream or maybe some lime sherbert. Paper umbrellas optional. 🙂
Thank you!
Love key lime pie and these look fantastic!!!
They look amaze-balls! Plan to head to the store for limes! And strawberries for that amazing pie from earlier! Curious does the allulose matter if it’s in liquid; granular or powdered form in this recipe or any ?
Summertime Bliss!