Low-Carb No-Bake Key Lime Pie Recipe

One of my favorite desserts is Key Lime Pie. Joanie’s cheesecake tops our list, but her Key Lime Pie – Low Carb and No Bake is irresistible. This version has just 4g net carbs per slice, a crunchy pecan crust, requires no baking, and comes together quickly. If you want a bright, tangy dessert without the carbs, this is a must-try.

Key Lime Pie is an iconic American dessert closely tied to the Florida Keys. Much like Memphis is known for barbecue and New Orleans for gumbo, Key West is famous for this pie. Since 2006 it has been recognized as Florida’s state pie. True Key Limes are smaller, more aromatic, and tarter than common Persian limes; they are sometimes called Mexican or West Indian limes and their juice tends to be more yellow.

The pie’s origins date back more than a century and are often linked to sailors from the Keys who made the filling on boats where baking wasn’t practical. Traditional recipes use Key lime juice, egg yolks, and sweetened condensed milk; the acid in the lime juice reacts with proteins to thicken the filling. While many modern recipes are baked, the classic “Conch” style keeps those three basic flavors intact.

Ingredients

To keep the carbs low we skip the sweetened condensed milk and egg yolks. The recipe uses key lime juice and zest for authentic flavor, combined with sugar-free lime gelatin and our preferred liquid sweetener for balance. Creaminess comes from a blend of cream cheese and sour cream.

Instead of a graham-cracker crust, this pie uses a pecan crust made from ground pecans, melted butter, a touch of vanilla, and a few drops of EZ-Sweetz. The pecan crust echoes Southern flavors—pecans being a Southern staple—and works similarly to the almond crust used for Joanie’s cheesecake.

The lime tang comes from real Key lime juice and zest plus sugar-free lime jello for that unmistakable tart-sweet lift. For creaminess, blend softened cream cheese with sour cream and fold in the lime mixture.

Preparation Tips

A small electric chopper makes grinding pecans quick and easy; it’s a handy tool when you don’t want to use a full-size food processor. Press the pecan crust firmly into the pie plate so it sets well, then refrigerate until firm.

When preparing the filling, be patient: dissolve the gelatin fully in boiling water, then mix with cold water and lime juice. Beat cream cheese until smooth, fold in the lime mixture, and pour into the chilled crust. Refrigerate a minimum of two hours—or overnight—for the filling to set. Because this version is jello-based, the filling color will be slightly different from the classic baked Key Lime Pie, but the flavor is bright, creamy, and refreshingly tart.

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Low Carb Key Lime Pie – Sweet and Tart and No Bake!

The cream cheese and sour cream filling gives this pie a luxuriously creamy, almost cheesecake-like texture. Joanie’s recipe is another low-carb masterpiece—rich, tangy, and easy to prepare. Enjoy it chilled for the best flavor and texture.

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