low carb key lime pies|lowcarb-ology.com

Low Carb Key Lime Pies

Low carb key lime pies or low carb key lime mousse?? you’ll have to decide this one. Technically these aren’t pies because they have no crust but whatever they are they’ll kick that sweet craving right out the door.

Low Carb Key Lime Pies | Lowcarb-Ology.Com

You don’t ?have to make these pies in individual sizes but I like to because I am the only one who eats low carb here. When things are made in individual sized servings I can store them in the refrigerator or freezer and have an easy snack, dessert, or meal anytime. I like the little 4 ounce jelly jars because they are perfect for me. You may want something bigger. I’d suggest glass, though – I just think food stays fresher.

These low carb key lime pies couldn’t be easier to make, take just minutes, and are rich and delicious. You don’t need the whipped cream on top but it’s a nice touch. For a lower calorie topping use meringue. The whipped cream is not figured into the nutritional information, by the way.

In order to make real key lime pie you need sweetened condensed milk, there’s just no other way to do it. Use my low carb, low fat sweetened condensed milk recipe or any low carb sweetened condensed milk that you prefer.

Key limes are a tiny, tart lime with a unique flavor. They grow in Florida and are only available fresh certain times of the year. Some grocers don’t even carry them. You can buy ?Key Lime ?Juice?and?4-Ounce Jelly Jars at the store or online at Amazon. If you buy online through my link Amazon pays me a commission and it helps keep the blog going. Thanks!

Low Carb Key Lime Pie Will Quell Cravings | lowcarb-ology.com

If you want to add a crust any low carb crust will be fine – just prebake it before adding the filling. This is so good that I like it as is.

As a food writer I am constantly bombarded with yumminess. I cook and bake regular recipes for my other blog, Restless Chipotle, and I ghostwrite cookbooks. It is really tough to be surrounded with deliciousness and not be able to eat it. If I have one of these low carb desserts handy I can take a spoonful every once in awhile when the temptation is almost too much to bear. It works for me!

Which is your favorite? Key Lime or Lemon?

Print Pin Recipe

Low Carb Key Lime Pies

Tangy, sweet key lime pie that is low carb and delicious! Make them in single size servings and freeze so you can have a rich dessert anytime. They will also keep in the refrigerator 4 days or so. The nutritional data is approximate - the majority of the carbs are in sugar alcohols which, according to Atkins, you don't count. Sugar alcohols were not counted in the nutritional data below.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6 servings
Calories 461kcal
Author Katherine Peters


  • 2 1/2 cups sweetened condensed milk homemade low carb
  • 1/2 cup sour cream
  • 1 egg yolk
  • 1/2 cup lime juice key
  • 1 tablespoon lime zest grated


  • Preheat oven to 350 degrees F.
  • In a medium bowl, combine condensed milk, sour cream, egg yolk, lime juice, and lime zest.
  • Spoon lime mixture into 5 (4 ounce) custard cups)
  • Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie.
  • Don't overbake.
  • Chill overnight before serving.


Calories: 461kcal | Carbohydrates: 71g | Protein: 11g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 85mg | Sodium: 179mg | Potassium: 523mg | Fiber: 0g | Sugar: 70g | Vitamin A: 515IU | Vitamin C: 9.8mg | Calcium: 390mg | Iron: 0.4mg

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16 thoughts on “Low Carb Key Lime Pies”

    1. Hi Cate.
      Love your creativity !! I will definitely try that. Happy cooking and creating !

  1. Curious question as I absolutely LOVE key lime pie. I have already made your sweetened condensed milk recipe and LOVE IT! I’ve been indulging everyday with it in my coffee…it’s to die for!!! Thank you so much for such an easy and delicious recipe!
    My question is this…do you think the recipe would turn out well if I used reduced fat cream cheese in place of the sour cream?

  2. Quick question: This says it makes 6 servings but you dish it into 5 – 4oz jars? Is there a typo somewhere? 😉

  3. I’m a little confused. Are steps 3 & 4 reversed? Or do you really bake the mixture in a bowl first, then after it bakes, you spoon it into the jelly jars? I hate to be so dense, but it seems like it would make more sense to fill the jelly jars first, then bake in the jelly jars. Is that not how you do it? Which way is right?

    However they are made, they sound delicious!

    1. Steps 3 and 4 are not reversed…. but you could probably do it either way… honestly can’t remember why i did it this way.. :/

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