Low carb key lime pies or low carb key lime mousse? You’ll have to decide which is a better description of this little key lime pie. Technically these aren’t pies because they have no pie crust. But whatever they are, they’ll kick that sweet craving right out the door. These crustless key lime pie desserts are quick to make and perfect for an afternoon bbq, picnic, and well, any day that ends in the letter “y”. Ha !If you are in a hurry, feel free to Jump to the Recipe
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Low Carb Crustless Key Lime Pie Dessert Recipe
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 in my household. 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 dessert size for me. You may want something bigger, I’d suggest a drinking glass, though I just think the 4 ounce jelly jar helps them stay fresher longer.
How do you make keto key lime pie?
These low carb key lime pies couldn’t be easier to make, take just minutes, and are rich and delicious. In order to make a low carb key lime pie, the first thing I did was leave out the pie crust. The next one is to reduce the sugar filled ingredients. That is the sweetened condensed milk. An ounce of sweetened condensed milk has over 15 carbs. 15 ! So I substituted my low carb, low fat sweetened condensed milk recipe. In the recipe I mention a dollop of whipped cream. But you don’t need the whipped cream on top as it adds carbs but it’s a nice touch. For a lower calorie topping, use meringue. Please note that the whipped cream is not figured into the nutritional information in the recipe by the way.
What is key lime pie filling made of?
In order to make a real key lime pie you need sweetened condensed milk, there’s just no other way to do it. Again, you can use my low carb, low fat sweetened condensed milk recipe or any low carb, sugar free sweetened condensed milk that you prefer. That’s the key to lowering the net carbs in this recipe. And of course, no sweetener like the real recipe calls for. In fact, some recipes for key lime pie have 1/3 to 1/2 a cup of sugar.
An update to this recipe is that you can use low fat greek yogurt instead of the sour cream.
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A key lime is 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. One interesting thing is the color of a key lime. No, they are not green. In fact if you are served “key lime pie” that is green, rest assured it has green dye number 5 in it. The reality is that a key lime is yellow. You can buy Key Lime Juice and 4-Ounce Jelly Jars at the store or online at Amazon.
Can you make key lime pie without crust?
Yes, this is the recipe you need. Without a pie crust, you could think of this as a low carb key lime mousse. If you want to add a crust any low carb crust will be fine just pre-bake it before adding the filling. Granted, I just love a graham cracker crust but that would make this a regular key lime pie recipe, not a low carb key lime pie. This is so good that I like it as is.
Can you freeze key lime pie?
Yes ! As I mentioned, I love to make them in single size servings and freeze them so you can have a rich dessert anytime. They will also keep in the refrigerator for 4 days or so. Not surprisingly, they never last more than a few days around here.
Low Carb Crustless Key Lime Pies
Tangy, sweet key lime pie that is low carb and delicious! 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.
As a food writer I am constantly bombarded with yumminess. I cook and bake regular recipes for my blog 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!
There you have it, a low carb crustless key lime pie. Optionally, add a dollop of whipped cream if you’ve been extra good with your low carb lifestyle. Enjoy !
So what do you think? Is this a low carb crustless key lime pie or a key lime mousse?
Low Carb Crustless Key Lime Pie
- 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.
If you like Low Carb Crustless Key Lime Pie you may also like…
- Caramel Pecan Cheesecake Lowcarb-ology
- Pumpkin Cheesecake Lowcarb-ology
- Low Carb Peanut Butter Cheesecake Low Carb Dessert
16 thoughts on “Low Carb Crustless Key Lime Pie”
2 1/2 cups is 20 ounces not 14.5 ounces. Is that a miss print as well.?
The 2 1/2 cups is correct.
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?
I have never tried that Sara, I can’t really answer. Sorry.
Quick question: This says it makes 6 servings but you dish it into 5 – 4oz jars? Is there a typo somewhere? 😉
LOL! Probably…. Or… maybe… maybe I ate one serving.
Lol, I love your sense of humor
Thank you. 🙂
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!
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.. :/
What type of dish do you bake this in?
I bake them in the small jelly jars pictured.
The jars are no longer available on Amazon
Aww… you might want to check Walmart.