This keto key lime pie is sweet and creamy, with a tender crust and a rich lime custard filling. It's just as delicious as the real deal, and will have your tastebuds dancing for joy.
In a large bowl, whisk together the almond flour, brown sugar substitute, cinnamon, and salt, breaking up the clumps. Stir in the butter until well combined.
Press firmly into the bottom and up the sides of a glass or ceramic pie plate. Crimp the edges decoratively.
Bake 12 minutes, until just beginning to brown around the edges. Remove and let cool completely.
Filling
In a large bowl, beat the egg yolks with the lime zest for 3 to 4 minutes, until thickened and paler in color.
Add the condensed milk and beat for another 4 minutes, until the mixture has increased in volume. Beat in the lime juice and powdered sweetener.
Pour the mixture into the cooled pie crust. Cover the pie with foil (shiny side up) and return the pie to the oven at 325F.
Bake 30 minutes, then remove the foil and bake uncovered for another 10 minutes or so. The filling should be set around the edges but still a little jiggly in the center.
Remove and let cool completely, then refrigerate 2 to 3 hours to set.