Looking for a cool, creamy, sugar-free treat? Try these delicious Keto Frozen Key Lime Pies. They’re simple to make, refreshingly tart and sweet, and contain only about 3 grams net carbs per serving. When summer heat makes baking unpleasant, these individual frozen pies are an excellent no-bake dessert that still delivers plenty of flavor and a lovely creamy texture.
When temperatures climb, I switch into frozen dessert mode: keto vanilla ice cream, sugar-free hot fudge, and popsicles are staples. Lately I’ve been making these mini frozen key lime pies regularly. The recipe first appeared in my Easy Keto Desserts collection and was a hit at home, so I revisited it, made a few tweaks, and wanted to share the straightforward version here.
Recipe Highlights
Easy to make: Just six ingredients and minimal hands-on time — the longest part is waiting for the pies to set.
Flavor and texture: Smooth, creamy, and tangy, finished with crunchy toasted pecans for contrast.
Make-ahead friendly: These are frozen, so you can prepare them ahead and serve when needed — great for planning desserts in advance.
Low carb and gluten-free: No grains or added sugars, making these a keto-friendly option for a light summer dessert.
Ingredients and Substitutions
- Cream cheese: The base is a cream cheese filling similar to key lime cheesecake. Use a dairy-free cream cheese alternative if you need this to be dairy-free.
- Sweetener: I recommend allulose for the filling because it helps the texture stay soft when frozen. Xylitol or powdered erythritol can work too; adjust as needed.
- Key limes: Use both zest and juice for fuller lime flavor. If key limes aren’t available, regular limes work well.
- Whipping cream: Heavy cream gives structure and richness. For dairy-free, try whipped coconut cream, though texture will differ slightly.
- Chopped pecans: Pecans pair beautifully with lime; you can substitute other nuts or use small pieces of keto graham crackers for a different texture.
- Pantry basics: Butter and a pinch of salt to toast the pecans and bring the topping together.
How To Make Frozen Key Lime Pie
- Beat the cream cheese with the sweetener, lime zest, and lime juice until the mixture is smooth and well combined.
- Whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture so the filling stays light and airy.
- Divide evenly among six silicone muffin liners or parchment-lined muffin cups set in a tin to hold shape.
- Toast the pecans in a small skillet with the butter and the granulated sweetener until fragrant and lightly caramelized, then sprinkle with a pinch of salt and cool.
- Top the pies by sprinkling the toasted pecans over the filling and pressing lightly so they adhere.
- Freeze the pies for 3 to 4 hours, until firm. Invert each cup onto a plate and remove the liner before serving.
Carolyn’s Tips for Success
Key limes can be scarce. They can be a bit fiddly to juice, so regular Persian limes are a fine and convenient swap with nearly the same flavor.
Use silicone cups if possible: silicone muffin cups stand on their own and make removal easy. If you opt for parchment liners, place them inside a muffin tin so they keep their shape while freezing.
Sweetener Options
Allulose works best in the filling because it helps the texture remain soft after freezing. Xylitol is another good option. If you choose erythritol, use a powdered form to reduce grittiness, and allow the pies to sit a few minutes at room temperature before serving if they are very firm. For the pecan topping, erythritol gives a crisper finish, while allulose or xylitol may leave the pecans a touch sticky but still tasty.
Related Keto Key Lime Ideas
- Keto Key Lime Pound Cake — a denser, baked option for lime lovers.
- No Bake Keto Key Lime Cheesecake — a classic creamy cheesecake with lime brightness.
- Key Lime Protein Popsicles — a chilled, portable snack with lime flavor.
- Keto Key Lime Pie Bars — a bar format for easy serving at gatherings.
- Key Lime Dessert Dip — a quick dip for fruit or cookies with the same tangy lime profile.
Keto Frozen Key Lime Pies
Equipment
Ingredients
- 4 ounces (113.4 g) cream cheese, softened
- 1/4 cup (47.5 g) sweetener (allulose recommended)
- 1 teaspoon key lime zest (or regular lime zest)
- 1/3 cup (80.7 g) key lime juice (or regular lime juice)
- 1/2 cup (119 g) heavy whipping cream
- 1/2 cup (54.5 g) finely chopped pecans
- 1 tablespoon melted butter
- 2 teaspoons sweetener (erythritol recommended for the pecans)
- 1/4 teaspoon salt
Instructions
- Line six muffin cups with parchment or silicone liners.
- In a medium bowl, beat together the cream cheese and the sweetener until smooth. Stir in the lime zest and lime juice.
- In a separate bowl, whip the cream to stiff peaks. Fold the whipped cream into the cream cheese mixture until fully combined. Divide the filling among the prepared liners.
- In a small skillet over medium heat, combine pecans, butter, and the topping sweetener. Cook 5 to 7 minutes until the pecans are toasted and fragrant. Sprinkle with salt and cool a few minutes.
- Sprinkle the pecan mixture over the filling and press lightly so it adheres.
- Freeze 3 to 4 hours until set. To serve, invert each pie onto a plate and remove the liners. Let soften a few minutes if desired.
Notes
Nutrition
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Calories: 217 kcal
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Carbohydrates: 4 g
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Protein: 3 g
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Fat: 22 g
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Fiber: 1 g