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You need to stop what you are doing and get yourself the ingredients to make this low carb key lime pie. Yes, it’s that good. And actually, it’s just 8 basic ingredients that you might already have! Go check and report back. Now that you’ve got the ingredients covered, let me tell you a little about this keto key lime pie with cream cheese. This sugar-free key lime pie literally takes 10 minutes to put together, and then just needs to firm up in the fridge for a few hours, or until it’s ready to serve. And the result? Avocado key lime pie that is a creamy, cool, and refreshing no-bake key lime pie.
Contrary to its smooth and decadent texture, this no-bake key lime pie recipe is actually packed with good-for-you ingredients – particularly avocado and coconut oil. All while being low carb, sugar-free, and gluten-free. Told you you would love this keto avocado key lime pie recipe!
I love it when recipes like this easy low carb key lime pie are both decadent and healthy all at the same time.
How To Make Low Carb Key Lime Pie With Cream Cheese
The process for how to make keto key lime pie needs just 4 easy steps:
- Make the crust. Mix together the almond flour, coconut oil, and sweetener and press into the pie pan. Do your best to get the crust into an even layer.
- Mix the filling. Blend together avocado, cream cheese, powdered sweetener, and vanilla extract together. Once it’s combined, add in the lime zest and lime juice. Blend until smooth.
- Pour the filling over the crust and smooth with the back of a spoon.
- Chill the keto key lime pie. You’ll want to refrigerate the pie for at least two hours so that it’s firm enough to cut.
TIP: If the key lime pie with cream cheese is a little soft, stick it into the freezer to help it solidify quicker.
How To Make A Low Carb Pie Crust
Low carb pie crust is easy to make, you just have to use low carb ingredients! I’ve found great success in swapping almond flour for regular, refined white flour and using erythritol, allulose, or monk fruit allulose blend instead of sugar.
It tastes like traditional pie crust, but without all the carbs and sugars! My almond flour crust is perfect for this sugar free key lime pie cheesecake and it couldn’t be easier to make.
Get the instructions for how to make almond flour pie crust here.
Are Limes Ok For Keto Diet?
Yes, limes are ok for the keto diet! An entire lime has just 5 grams of net carbs, and it’s unlikely you would eat an entire lime anyway. In this keto key lime pie recipe for example, there are 4 limes divided between 12 servings.
My low carb & keto food list has an extensive list of keto-friendly foods – bookmark it so you can check the carb amounts in foods at any time.
How To Make Keto Key Lime Pie Ahead
Keto key lime pie is a great dessert to make ahead of time, as the low carb key lime pie filling actually needs enough time to properly chill.
It’s easy to make ahead. Simply make the keto key lime pie and store in the refrigerator until you’re ready to serve it.
How To Freeze Avocado Key Lime Pie
If you have any extra key lime pie made with avocado… which I wouldn’t count on, but just in case 😉 … you can freeze it! Wrap it tightly with plastic wrap and keep in the freezer.
When you’re ready to eat, simply remove from the freezer and let it thaw in the fridge, or let it sit out for a few minutes on the counter to soften a bit. And dig in.
It’s delicious frozen! But you can let it thaw on the counter for a bit if it’s too hard.
More Keto Pie Recipes
If you like this sugar-free key lime pie, you might also like these:
- No Bake Frozen Keto Low Carb Peanut Butter Pie – This decadent pie has a crust made from keto cookies! It’s sinfully delicious.
- The Best Keto Sugar-Free Pecan Pie – Classic pecan pie but without the carbs and sugar.
- Gluten-Free Sugar-Free Strawberry Pie – This pie is perfect when strawberries are fresh and naturally sweet.
You can also find an improved mini version of Key Lime Pie Cupcakes in my Easy Keto Cookbook, or make keto coconut lime cupcakes like this.
Tools To Make Sugar-Free Key Lime Pie:
Click the links below to see the items used to make this recipe.
- Blender – I use this blender every single day! Whether it’s to make keto coffee, keto smoothies, or low carb key lime pie cheesecake, this is the only blender you’ll need!
- Aluminized Steel Pie Pan – I love these baking sheets, and the pie plate is no exception.
- Whipped Cream Dispenser – One of my favorite keto treats! These dispensers mean you can fill it with heavy whipping cream, store in the fridge, and have homemade (and sugar-free!) whipped cream at any moment. It’s the perfect topping for key lime keto pie.
Reader Fave Keto Recipes
The recipe card is below! Readers also made these similar recipes after making this one.
RECIPE CARD
Sugar-Free Keto Low Carb Key Lime Pie Recipe With Cream Cheese
Low carb key lime pie with cream cheese (avocado key lime pie) is DELICIOUSLY creamy & refreshing! Just 10 minutes prep + 7 ingredients for this easy keto key lime pie recipe.
PrintIngredients
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Crust
- 2 cups Blanched almond flour
- 1/3 cup Coconut oil (melted)
- 2 tbsp Besti Monk Fruit Allulose Blend
Filling
- 2 medium Avocado (very ripe)
- 12 oz Cream cheese (softened at room temperature or by heating)
- 4 small Limes
- 2/3 cup Besti Powdered Monk Fruit Allulose Blend
- 1 tsp Vanilla extract
Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
- Line the bottom of a pie pan with parchment paper (optional, but makes it easier to remove the slices later).
To make the crust, stir together the almond flour, coconut oil, and sweetener. Press the crust into the pie pan. Set aside.
Place the avocado (skin removed), softened cream cheese, powdered sweetener, and vanilla extract into a high power blender or a food processor.
- Zest the limes using a zester and add the zest to the blender. Squeeze the juice out of all the limes in there as well. Puree the mixture until smooth, scraping down the sides with a spatula.
- Pour/spoon the pureed mixture into the crust. Smooth with a spatula or the back of a spoon.
Refrigerate for at least two hours, until the pie is firm. Serve with homemade sugar-free whipped cream if desired. Keep refrigerated.
Readers Also Made These Keto Low Carb Recipes
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Recipe Notes
Serving size: 1 slice, or 1/12 of entire pie
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
Low Carb & Keto Diet Plan
Starter Guide 
Sweetener Conversion Calculator 
Keto Low Carb Macro Calculator 
Low Carb Keto Food List + Printable PDF
© Copyright Maya Krampf for Wholesome Yum. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.
Shop My Must-Have Keto Sweeteners
Use the buttons below to buy my new Besti keto sugar replacements, developed by Wholesome Yum!
Get the full low carb pantry shopping list, browse low carb product discounts, and visit my Amazon Shop!
71 Comments
Carmela pike
Recipe for key Line cupcakes from book, page 212. Item #5 states, “stir sour cream, lime zest, lime juice and vanilla into CONDENSED milk which is not Keto and not
mentioned in filing ingredients.
Please advise
Wholesome Yum M
Hi Carmela, You are correct, condensed milk is not keto. On the blog, step 4 (the process of cooking down heavy cream, butter, and erythritol over time) is described as ‘keto condensed milk’ but that wasn’t explained in the book. My apologies for the oversight.
Joyce Kus
OK call me skeptical but I was very nervous making this recipe. I love avocados and I love key lime pie but I couldn’t just imagine a pie made with avocados. As I was making this I was just hoping I wasn’t wasting my time and ingredients. Well this pie is AWESOME! I got so many compliments from everyone on it and when I told people there were avocados in it, no one believed me. It was so smooth and creamy and just the right amount of tartness to it – DEE-LISH!!!!
Jill
Never got this baby to set, but it was tasty and the kids loved it.
I used a bit less erythritol, because I like things less sweet, so, about 3/4 cup in the filling, and 2 Tbsp in the crust.
I used half pecan flour, half almond flour, and butter for the crust. As other users suggested, I added another 3 Tbsp of butter, and I baked the crust for 10 minutes at 350. I let the crust cool completely in the fridge before adding the filling.
I refrigerated for 3 hours and even stuck it in the freezer for an hour to try to speed up the setting process. But it never set fully. Maybe I will try Xanthan gum like some other users suggested for next time.
Garnished with Bake Believe white chocolate baking chips. They added a nice texture and the kids especially loved them. Next time will whip up some cream for on top.
Prep time was closer to an hour, not 10 minutes by any stretch of the imagination.
Kay
Looking forward to trying this out!
Elaine C
All of your recipes are amazing! I’ve tried other sites, but they’re recipes aren’t as refined as yours. Being of Italian descent and making cheesecake for every holiday that rolls around, I know that adding lemon juice to your cheesecake is the key to making an authentic tasting cheesecake and it doesn’t really seem like there’s lemon in it. I’m not a key lime person, but my husband is. I like avocados, but my husband doesn’t. Do you taste any hint of avocado in this recipe?
Maya | Wholesome Yum
Thank you so much, Elaine! Really appreciate the kind words. No, you don’t taste the avocado in this recipe at all. The cream cheese and lime covers it up. 🙂
Paty
All your recipes are delicious!! This one too! Thank you for your recipesl
Molly
I have been waiting to this Keto recipe
Key lime is my favorite, thank you so much ❤️
Tammi
Hello!! Can I make this in a 9″ springform?? Thank you!!
Maya | Wholesome Yum
Hi Tammi, You could try but it would be very short / shallow. You might want to increase the amount of the filling if you do that.
Stephanie
This was so delicious!
Karen
This Key Lime Cheesecake is absolutely wonderful! I made this using actual Key limes I found at Walmart and my sweet tooth hubby loved it! Thank you for this awesome recipe. I will definitely make again.
Wanda
The lime zest isn’t included in your recipe.
Wholesome Yum
Hi Wanda, see step 4 in the recipe card.
Jen
Every recipe I’ve tried of yours is divine. This is no exception. Thank you for all these fabulous recipes!!
Ruth
Do you not have to bake the crust?
Wholesome Yum
Hi Ruth, the crust is not baked here. It’s a no bake recipe! 🙂
Amy Meronk
I love your recipe for key lime cheesecake. It was so easy and turned out really good. Thank you for sharing your recipe.
Steve
Thank you! Great idea ! I have just done it ! – the filling is awesome, but the crust was not mine. Next time I will try butter instead of coconut oil and will add a pinch of salt and something like roasted walnuts to give it a little more taste.
Ginger Perez
This doesn’t taste exactly like a Key Lime Pie. That’s fine with me since I’m not a fan anyway. However, it’s similar enough to make the hubby happy and it is rich and delicious! I’ll definitely be making this one again. Super low carb and has healthy fats. Lots of calories too but some things are just worth it. lol
Guyo
A delicious refreshing summer dessert. I didn’t add the avocado because I don’t have a blender and have had problems with avocados in recipes before because of this. I made the crust with butter instead of coconut oil, and put in a bit of heavy cream instead of the avocado flesh. It is extremely tasty.
Vanessa
Hi have monkfruit powdered sugar not erythritol so should I use the same amount?
Wholesome Yum
Hi Vanessa, it will not be the same amount. Check my sweetener conversion calculator to get an exact measurement.
Cathy
Maya, could you give a measurement for the key lime juice?
Maya | Wholesome Yum
Hi Cathy, The measurements for everything are on the recipe card above. Make sure you have your browser reading mode turned off.
Tanya Roper
I read all the reviews before I made this amazingly good pie. So to combat the crust crumbling, I added 2 tablespoons more coconut oil to the crust and toasted it for 25″ at 350°. I didn’t need the parchment paper underneath the crust this way either. I cooled it before adding the inside ingredients. It made the crust extra good too! Then to combat the pie not being stiff enough to hold it’s shape, I added 1/2 teaspoon xanthan gum when I mixed together my inside ingredients. I then decided to double my recipe and make one pie for my company (who weren’t keto but loved it) and use the other half to make individual bombs by toasting crust in the bottoms of muffin cups in muffin pans and adding the middle layer and topping with the homemade whip cream. Delicious! I highly recommend!
Evelyn
I made this and loved it ..it got me thinking why not make a chocolate pie using this recipe. I substituted 1/4 cuof coconut milk for limes. Added 1/3 cup of unsweetened cocoa , melted down 1/3 cup of Lilly’s chocolate chips and food processed the entire combination…also topped with whip cream. It was delicious
Rebecca
I Love this recipe! I did bake the crust 15 min at 400 to bring out the nutty flavor of the flour. I also had purchased by mistake low fat cream cheese so I used 4 oz cream cheese and 8 oz mascarpone cheese. Yummy!! It is very firm and cuts well.
Avinash Suhas
I am new to baking, so thought id start with this, looks delicious!
Thanks for sharing 🙂
However whats the unit of 1 cup measurement used in terms of dl (deciliter)?
Maya | Wholesome Yum
Hi Avinash, You can click on Metric on the recipe card to get measurements in metric units.
Melissa
Can I substitute the sweetener, and if so are the measurements the same?
Maya | Wholesome Yum
Hi Melissa, It would depend on what you want to substitute. You can check the sweetener conversion calculator here.
Elizabeth Swihart
I loved this!! The only problem was that the crust came out a bit crumbly. I will probably add a tblsp or two more of the coconut oil (I used liquid). Also, the prep time was about an hour. I zested the heck out of the limes…totally worth it!! And even after warming up room temperature cream cheese, my mixer (which is the pro series kitchenaid) still took a half hour…10 minutes on 6 & 20 on 8. Maybe the dry desert air affects this part.
Anyway, my husband doesn’t like keylime pie, so goody, goody more for me!!
Cecilia
I just made this key lime pie, it came out delicious! I did add unflavored gelatine, right now I am waiting for the key lime pie to set; I couldn’t help myself eating it while making the pie. Thank you so much for the recipe!
Mer
Thanks for the quick reply! When I made the amazing pie, I decided to just believe that your macros are correct and work from there. 🙂 it’s so delicious!!!!
Mer
This was SOOOOO super good!! I did bake the crust for about 12 mins to get the toastyness. But I cannot, for the life of me, replicate your macro count. Every time I enter it into MFP, double checking that the macros for each ingredient are correct, I still come up with about 20 net carbs per slice. Yikes! (I made it before I entered it into MFP and saw the net carbs there but there was no way I was letting it go to waste, om nom nom nom.) So not so much a low-carb option for me. I wish I could figure out what I’m calculating incorrectly.
Maya | Wholesome Yum
I’m glad you liked it, Mer! I can’t comment on issues with 3rd party calculators, but the nutrition info is right on the recipe card and values come from the USDA Database which is most reliable. If I were to guess, the macro differences may come from the sweetener (MFP doesn’t recognize to subtract sugar alcohols) and possibly the cream cheese (many sources round this up or down per 1-oz serving, and that margin of error adds up with a recipe having 12 oz).
Jan
I haven’t made this yet but the carb count seems extremely high. I don’t think it is correct! Should be about 9 net carbs.
Thanks – looking forward to this on Thanksgiving Day.
Maya | Wholesome Yum
Hi Jan, Which carb count are you referring to? This recipe has 5 grams total carbs per serving. Hope you liked it for Thanksgiving!
Kris
Can we use butter instead of coconut oil for the crust?
My mother is extremely allergic to coconut.
Maya | Wholesome Yum
Hi Kris, Yes, absolutely! Use the same amount.
Helen
Hi
This is very tasty and my whole family loves it. I have done it 3 times and I cannot find the secret of keeping it together. Even refrigerated overnight it is still runny… When i try to cut it in slices it all comes off and we eat it with the spoon 🙁 The taste is amazing though 😉
Maya | Wholesome Yum
I am happy you liked the pie, Helen! Thanks for stopping by!
Jo
This looks yum! How long can this be refrigerated? Do the limes keep it from turning brown?
Maya | Wholesome Yum
Hi Jo, Ours went pretty quickly so I don’t have an exact amount of time for you, but the limes do keep the (hidden) avocado from turning brown for a while, probably a few days.
Odie's Mom
Do we need to bake the pie crust? I am new to alternative ingredients in baked goods and do not want to waste ingredients by being afraid to ask questions (no matter how silly they sound).
Maya | Wholesome Yum
No, you don’t have to, as this is a no-bake recipe and the crust doesn’t have any eggs in it. But, you can bake it if you want to – about 12-15 minutes at 350 degrees.
Shanna
What can you use instead of erythritol?
Maya | Wholesome Yum
Hi Shanna! You can use any low carb, sugar-free sweetener you’d like, but for the filling it needs to be powdered. You might find this guide helpful: https://www.wholesomeyum.com/natural-low-carb-sweeteners-guide-conversion-chart/
Kim
This was so good. I decided to try it after making your cheesecake recipe. I am on a Candida diet and have a very restricted diet (think Keto without the cheese ) Almost everything remotely sweet will make me terribly sick. Your recipes however come out like the real thing which is so unbelievably amazing and I don’t have to worry that I will get sick. I substituted the cream cheese in both recipes for full fat Greek yogurt and it was incredible. I can’t wait to try your raspberry cupcake recipe next!
Maya | Wholesome Yum
Hi Kim! I am so happy you liked the pie! Thank you for stopping by!
Sheila
I was looking so forward this but I was disappointed. Way too sour and I only used 3 limes. Also the aftertaste of the sweetener was awful. I wanted to taste more cream cheese. Couldn’t even taste it.
Maya | Wholesome Yum
Hi Sheila, I used very small limes. Yours were probably bigger? What kind of sweetener did you use? Powdered erythritol does not usually have an aftertaste, but lots of other sugar-free sweeteners do. I link to the one I use on the recipe card, so I hope you’ll try it!
Deanna Shepheard
This was soooo good! My co-worker made it for us and we devoured it! She said she used regular limes, should this use Key limes since it is a Key Lime Pie? We are in deep discussion about this….
Maya | Wholesome Yum
Thank you, Deanna! You can use either regular or key limes – up to you. I used regular just because they’re easier to find but either works!
Sheri
I made your no bake key lime pie for my Birthday yesterday. I loved it and so did my husband. I really appreciate you sharing the recipes you prefected. It made my birthday! Thank you so much.
Maya | Wholesome Yum
I’m so glad to hear that, Sheri! Happy birthday!
april
Hi Maya! I see where you said to zest the limes. Do you mean zest the actual limes? Also, I don’t have a zester, so can I use a cheese grater? I’m so excited to try this!
Maya | Wholesome Yum
Hi April! Yes, you can try a cheese grater. I hope you enjoy them!
April
Perfect! Thank you! I’ll let ya know! :o)
Sheri
My birthday is Saturday and I love key lime pie. I tried one a few weeks ago. It was a flop. Hopefully yours will be my birthday cake! Thanks, Sheri
Maya | Wholesome Yum
Thank you, Sheri! Hope you’ll like it. If you make it, please come back and let me know what you thought!
Jenny
Am I supposed to cover while chilling?
Maya | Wholesome Yum
Hi Jenny, That shouldn’t have too much of an impact either way but covering is probably a good idea to avoid absorbing other smells from the fridge.
Judy Major
Excellent slice of heaven! I would put a teaspoon of agar.
Maya | Wholesome Yum
Thank you, Judy!
Maya | Wholesome Yum
Thank you, Melissa! What a great idea to use it as a dip!
Monica Rogers
This was SO great tasting and refreshing! Thanks for the recipe!! My only question, though – I felt like the erythritol tasted ‘crunchy’ in the finished product, like I could taste the granules in each bite. I used Truvia brand. Do you have any suggestions for blending the erythritol better in the filling to reduce the crunchy granular texture? Maybe it was my brand of erythritol? Thanks so much! 🙂
Maya | Wholesome Yum
Thank you, Monica! I’m so sorry – I’d originally made this with granulated erythritol, but switched to powdered erythritol for the final recipe to create a smoother texture. I just updated the recipe card to reflect this. I hope you still enjoyed it, and will try it again with the powdered sweetener!
Melissa
Holy guacamole! Or holy key lime? 🙂 This stuff is delicious! I didn’t make the crust, only the filling- I am planning to make Graham crackers and use this as a dip! But really I could just use a spoon! Great recipe! Thanks!