Key Lime Pie With Cream Cheese Crust Recipe

I’m sharing a no bake, creamy Key lime pie with an almond flour crust and airy cream cheese filling. With cream cheese, heavy whipping cream, powdered erythritol and fresh key lime juice and zest, this bright, Low Carb Low Sugar dessert relies on simple ingredients and bold citrus flair.

I keep coming back to this Key Lime Pie With Cream Cheese Crust because it tastes like summer without being fussy. I used almond flour and a hit of softened cream cheese with melted unsalted butter for the crust, and the filling is airy from cold heavy whipping cream folded into more cream cheese, a good splash of fresh key lime juice and bright lime zest.

Powdered erythritol and a touch of vanilla keep it sweet but still Postre Keto and Low Carb Low Sugar friendly, so you can enjoy a Low Carb Sweets kind of treat. It’s light, tangy, and a little surprising, you’ll want a slice.

Why I Like this Recipe

– I love the bright citrus pop, it wakes up my mouth without being too sweet
– The filling is airy and kinda melts on my tongue, yet it still holds together
– Every bite has a fun contrast in texture so it never gets boring
– It looks fancy enough for guests but its forgiving when I rush making it

Ingredients

• Almond flour: Low carb high in healthy fats and fiber gives a nutty crumbly texture.
• Cream cheese: Adds creamy richness, some protein mild tang helps bind crust and filling.
• Unsalted butter: Adds buttery flavor fats for mouthfeel helps set crust when chilled.
• Powdered erythritol: Sweetens without sugar it wont spike blood sugar for most people, cooling.
• Heavy whipping cream: Whips to airy peaks, adds fat and calories, makes filling light and rich.
• Key lime juice: Bright tart provides vitamin C and gives classic sour lime flavor to filling.
• Lime zest: Concentrated citrus oils intense aroma punches up flavor with tiny bitter notes.

Ingredient Quantities

• Crust
  • 1 1/2 cups (150 g) almond flour
  • 4 oz (115 g) cream cheese, softened
  • 4 tbsp (60 g) unsalted butter, melted
  • 3 tbsp (30 g) powdered erythritol or confectioners style sweetener, more if you like it sweeter
  • 1/2 tsp vanilla extract
  • Pinch of salt

• Filling
  • 8 oz (225 g) cream cheese, softened
  • 1 cup (240 ml) heavy whipping cream, cold
  • 2/3 cup (about 85 g) powdered erythritol, sifted if clumpy
  • 1/2 cup (120 ml) fresh key lime juice (about 8–10 key limes or 3–4 regular limes)
  • 1 tbsp finely grated lime zest
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • Optional but recommended for a firmer no bake filling: 1 tsp unflavored gelatin plus 2 tbsp cold water (bloomed)

• Topping and garnish (optional)
  • Extra whipped cream for piping or dolloping, about 1 cup
  • Additional lime zest and a few thin lime slices for decoration
  • Optional sprinkle of powdered erythritol for dusting

How to Make this

1. Make the crust: in a bowl mix 1 1/2 cups almond flour, 4 oz softened cream cheese, 4 tbsp melted butter, 3 tbsp powdered erythritol, 1/2 tsp vanilla and a pinch of salt until it looks like moist crumbs. Press firmly into a 9 inch pie pan, up the sides and across the bottom, using the bottom of a measuring cup or your fingers, then chill about 30 minutes to set.

2. If using gelatin: sprinkle 1 tsp unflavored gelatin over 2 tbsp cold water, let it sit 5 minutes to bloom, then warm briefly just until dissolved and set aside.

3. Make the cream cheese base: beat 8 oz softened cream cheese with 2/3 cup powdered erythritol, 1/2 tsp vanilla and a pinch of salt until smooth and no lumps remain. Add 1 tbsp lime zest and slowly stream in 1/2 cup fresh key lime juice while mixing on low. Mix in the dissolved gelatin now if using it. Dont overmix or it will get runny.

4. Whip the cream: in a chilled bowl whip 1 cup cold heavy whipping cream to soft then stiff peaks. Cold cream and a cold bowl help it get fluffy quick, so chill them for 10 minutes if you can.

5. Fold, dont beat: fold about one third of the whipped cream into the cream cheese mixture to lighten it, then gently fold in the rest until uniform and airy. Keep it light so the filling stays fluffy.

6. Assemble: spoon the filling into the chilled crust, smooth the top with a spatula. Cover and refrigerate at least 4 hours, preferably overnight, until firm. If you skipped the gelatin allow more time to set.

7. Finish and garnish: whip extra cream if you want to pipe or dollop about 1 cup on top, sprinkle extra lime zest and arrange a few thin lime slices, and dust very lightly with powdered erythritol if you like it sweeter.

8. Tips and tricks: always use freshly squeezed key lime juice for best flavor but regular limes work; sift powdered erythritol if clumpy; let cream cheese soften to room temp so there are no lumps; press the crust firmly so it doesnt crumble when slicing.

9. Serving note: for clean slices warm a knife under hot water, wipe dry between cuts, and slice carefully because this is an airy, no bake filling so it can smoosh if you rush.

Equipment Needed

1. 9-inch pie pan (glass or metal)
2. Mixing bowls — large plus medium (one bowl chilled for whipping, dont forget)
3. Electric hand mixer or stand mixer (for beating cream cheese and whipping cream)
4. Rubber spatula (for folding and pressing crust)
5. Measuring cups and spoons and a kitchen scale if you want precision
6. Microplane or fine grater (for lime zest)
7. Small heatproof bowl or microwave-safe cup (to bloom and dissolve gelatin)
8. Offset spatula or straight spatula and a sharp knife for smoothing and slicing

FAQ

Key Lime Pie With Cream Cheese Crust Recipe Substitutions and Variations

• Almond flour – out of it? try finely ground graham crackers or digestive biscuits 1:1 by volume for a classic lime pie crunch (adds carbs and a sweeter, toasty flavor). Or use finely ground pecans or walnuts 1:1 for a richer nutty crust. If you want to use coconut flour, use much less – about 1/4 to 1/3 the amount – and add an extra egg or 1-2 tbsp melted butter/cream cheese because coconut flour soaks up liquid and can make the crust dry.
• Powdered erythritol – you can swap in powdered confectioners sugar or powdered monk fruit blend 1:1 by volume (taste and adjust, powdered sugar is slightly sweeter). If you only have granulated sugar pulse it in a blender to make it fine, or use 3 tbsp granulated sugar in the crust and chill the crust well before pressing so it holds together.
• Heavy whipping cream – for a dairy free version use full fat canned coconut cream 1:1 (chill the can and scoop the thick part, it whips up nicely and pairs well with lime). If you want a lighter filling, fold in some full fat Greek yogurt with a bit of whipped cream, but the filling will be tangier and less fluffy.
• Unflavored gelatin – for a vegan/vegetarian swap try agar agar powder. Note: agar needs to be dissolved in boiling liquid to activate and it tends to set firmer, so start with a small test amount and adjust. If you prefer no gelling agent, a cornstarch slurry (cook 1 tbsp cornstarch with a little water until clear) can thicken the filling a bit but it won’t become as sliceable as gelatin set.

Pro Tips

1) Chill everything you can before whipping — bowl, beaters, and the cream. Cold stuff whips up faster and holds air better, so you get fluffy peaks without overworking the mixture. If you skip this you’ll be fighting the whisk the whole time.

2) Bloom the gelatin if you want a firm no bake filling, but don’t add it piping hot. Let it dissolve, cool slightly, then mix in gently so it doesnt clump or cook the cream cheese. Gives a nicer set without a rubbery texture.

3) Press the crust really firmly and give it time to firm up in the fridge. A compact crust sliced with a hot, wiped knife makes way cleaner pieces and stops the airy filling from getting smooshed when you serve.

4) Taste and tweak before you finish. Key limes are much tangier so start with less juice, then add more sweetener or zest as needed. Also sift powdered erythritol if it’s clumpy so your filling stays silky smooth.