One of my favorite desserts is Key Lime Pie. Joanie has her famous cheesecake which is number one on our dessert list, but her Key Lime Pie – Low Carb and No Bake is hard to resist! Her recipe has only 4g of net carbs per slice and even has a delicious pecan crust. It also requires no baking and is easy to assemble. For those who crave a unique and fantastic tasting dessert without all the carbs, you must try this one!
Key Lime Pie is an American dessert strongly associated with the Florida Keys. Where Memphis has its barbecue and New Orleans has its gumbo, Key West has its pie. In fact, since 2006 it has become the recognized state pie of Florida. There was even an effort to make it illegal to make a Key Lime Pie in Florida using anything but Key Limes. They are smaller, more tart, and more aromatic than more common Persian limes.
Their juice is also more yellow. They are often referred to as Mexican or West Indian limes. The pie has actually been around for more than 100 years. It is attributed to sea-farers from the Keys who could not bake on their boats. Key lime juice, egg yolks, and sweetened condensed milk are the main ingredients and these did not require refrigeration. Thickening occurred naturally due to the interaction of the protein and acid. So it could be made at sea. It is usually baked today. But the “Conch” version still requires the three main ingredients.
Our apologies to the purists, but our Key Lime Pie eliminates the sweetened condensed milk since it would then be loaded with carbs. We also do not use egg yolks in our recipe. We do use some key lime juice and zest to add to the flavor.
The traditional graham cracker crust is replaced with a pecan crust held together with butter and sweetened with EZ-Sweetz. Vanilla extract is also used to add to the flavor of the crust. It is delicious and easy. It is very similar to the almond crust we make for Joanie’s cheesecake. We use pecans instead, since Key Lime Pie is often associated with good Southern cooking and pecans are a staple in the South.
In addition to the touch of Key Lime juice and zest, we obtain the tart lime flavor from the sugar-free lime jello. Again, the sweetness also comes from using our “go-to” sweetener EZ-Sweetz. To obtain the creaminess we are looking for we combine sour cream and softened cream cheese.
Grinding the pecans is made easier with a small Kitchen Aid electric chopper. Many years ago, we started using this handy little appliance whenever we did not want to drag out a larger food processor. It is a wonderful addition for any kitchen.
Make sure you press the pecan crust firmly so it will set and definitely refrigerate until it sets. The jello mixture and finished filling all also require patience. Refrigerate for at least 2 hours to make sure you have a firm pie. It may have a little crumble from the crust when cut, but the taste will be delicious and we like the no-bake feature of this recipe. Your jello-based easy Key Lime Pie will also not have the normal yellowish color associated with the original, but this is easy and low carb.
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Keto Key Lime Pie – Sweet and Tart and No Bake!
With the cream cheese and sour cream mixture you will have a very creamy, almost cheese cake consistency – we love that. Joanie really came up with another master-piece low-carb dessert! Enjoy this one tonight!
Key Lime Pie – Low Carb and No Bake
- Stir the melted butter, 4 drops of EZ-Sweetz, and vanilla extract in a small bowl until combined. Then add 1 cup of ground pecans.
- Press the pecan mixture into the bottom and up the sides of an 8 inch pie plate. Refrigerate until firm.
- In a large bowl, mix the sour cream with 4 drops of EZ-Sweetz and the jello. Add 1/3 cup of boiling water and stir until dissolved.
- Place the juice of two key limes in a 1/3 measuring cup. Add cold water to fill. Combine with the jello mixture and stir.
- With a hand mixer, beat the softened cream cheese in the bowl until smooth. Stir in the remaining vanilla extract, the key lime zest, and beat just to incorporate.
- Pour the mixture over the pecan crust and spread evenly. Refrigerate for 2 hours or even overnight to allow the jello to set.
- Top with whipped cream and serve cold.
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