With the wonderful tasting sugar substitutes today like Monk Fruit, it’s easy to have dessert and stay Keto. Try our sugar-free, low-carb, and diabetic-friendly Keto Key Lime Pie. And be ready to be wowed.
In essence this recipe is a classic French Cheesecake.
But we added lime, replaced the refined sugar with Monk Fruit sweetener, and substituted a delicious ground almond crust for the grain-based one so widely used in France. The result is one of our favorite adaptations.
- 9" heavy ceramic quiche plate (a deep pie pan will work in a pinch)
- Parchment paper
- Stand Mixer or Hand Mixer
- 1 1/2 cup raw almonds (preferably organic)
- 3/4 cup unsweetened coconut
- 1 egg large
- 10.5 oz cream cheese (room temperature)
- 10.5 oz sour cream
- 1 large lime zest and juice
- 2 tablespoons powdered sweetener, preferably Monk Fruit blend (or more, to taste)
- 1 packet gelatine
- Preheat your oven to 355. Line the bottom of a tart/quiche dish with baking paper and grease the sides.
- Put the almonds and coconut into the blender and blend until the mixture resemble sticky crumbles and the coconut is starting to release its oils.
- Add the egg to the blender and incorporate into the crust dough.
- Remove the crust dough from the blender and press the dough into the baking dish with your fingers.
- Bake the crust for about 20 minutes, until the crust is lightly browned.
- Remove the crust from the oven and set aside on a wire rack to cool.
- Mix the cream cheese, sour cream, sweetener, lime juice, and lime zest in a bowl until smooth.
- Dissolve gelatine according to your manufacturer's instructions (usually in a few tablespoons of hot water) and add it to the filling mix. Blend well.
- Pour the well-blended mixture into the cooled (or cooling) pie crust. Smooth the top with a spatula.
- Place the pie in your refrigerator until it is well set, a minimum of 2 hours. Overnight is even better.
- Decorate with more lime zest or with unsweetened freshly whipped cream and lime zest on top of the whipped cream.
Some cooks use a tart pan with a removable bottom for this pie. But I find the Almond Crust we substituted for the traditional grain-flour crust used in France to be too delicate to do well in a removable bottom pan. So I use a good quality quiche dish.
We love quiche, so it is a staple in our house. I have two quiche dishes that I dearly love. One is a 9″ Staub with minimal scalloping on the edges. That is the dish you see in these photographs. The other is a 10″ Emile Henry with more pronounced scalloping that I think works a little better with heavy egg and cream fillings like a typical egg quiche. They are both outstanding bakeware and are far superior to usual American pie pans.
You can find my exact 9″ Staub quiche dish on Amazon here. Apparently this design is a fixture in Staub’s line of bakeware because my dish is well over 10 years old. And this one is exactly like it, color and all. Basic Chef’s White.
If you prefer the Emile Henry, you can find a 9″ Emile Henry quiche dish on Amazon here. It comes in a much wider array of colors than Staub’s plain which dish: their basic Flour White, but also Burgundy Red, Blue Flame, Oak, Sage, Flint, and Charcoal. And the nearly straight sides on this dish would make it an excellent match for the tender crust in this recipe.