This keto key lime pie is super creamy, refreshing, the perfect sugar-free low carb pie. The keto graham crust meets a rich and tangy cheesecake lime filling. No baking and no condensed milk are needed to make this low carb key lime pie with cream cheese.
Make the crust: In a large mixing bowl, add almond flour, melted butter, sweetener, vanilla extract, cinnamon, and salt. Mix well until all the ingredients are well combined.
Press the sandy mixture into the bottom and up the sides of a 9-inch springform pan. Refrigerate until the filling is ready.
Make the keto key lime filling: Combine the lime juice with the gelatin and microwave for about 30 seconds or until warm. Mix well until the gelatin is completely dissolved.
In a large mixing bowl, add softened cream cheese, heavy cream, powdered sweetener, lime zest, and vanilla extract. Use a hand mixer and beat all the ingredients together until the filling is creamy.
Incorporate the prepared gelatin mixture and continue mixing until the filling is well mixed and creamy.
Make the Pie Topping: In a large mixing bowl, combine the heavy whipping cream and sweetener and beat with an electric mixer until stiff peaks form, for about 2 minutes.
Assemble the Keto Key Lime Pie: Pour the filling into the prepared crust and spread the filling evenly. Decorate with whipped cream and a few lime slices. Refrigerate for at least 8 hours, but for the best results, refrigerate overnight.