Keto Key Lime Pie Bites
Updated: May 26
Wanted to create a nice summery keto dessert and we have been making a lot of key lime pies at work. So I thought making some individual keto key limes pies would make a cute dessert that was a nice way to portion control for keto. At only 2.5 Net Carbs each and under 3 still with some keto whip cream added on top. They are sweet, tart and creamy with a buttery, crispy shortbread crust.
Allulose is the only sweetener that I've found that will create a smooth sweetened condensed milk. You can try using others but it may create a grainier texture to your pie instead of a smooth and creamy filling. I'll will continue to experiment with sweeteners and cooking them to make different desserts. I'll will update with my findings in the future.
Keto Sweetened Condensed Milk Recipe:
8 oz. Heavy cream
6 Tbs. Allulose (can use other sweeteners but it will be a crunchy filling)
2 Tbs. Salted Butter
1/2 tsp. Vanilla Extract
Place heavy cream and Allulose in a heavy bottom sauce pot and turn heat to medium and whisk until all the sweetener is dissolved
Once mixture starts to simmer, reduce heat to medium low and simmer for 15 minutes, stirring frequently
When the mixture has reduced to just under a cup of liquid (I test with a 1 cup jar) and it has become a tan color, turn off heat and add the butter and vanilla extract, stir to combine
Strain into a heat proof container and chill for at least 1 hour or overnight (stir every ten minutes if possible to distribute the butter, not crucial)
While the sweetened condensed milk is cooling, make the 12 mini pie shells!
You can make one big pie shell if you want but you may get a shallow pie if you do a 9 inch pie. The recipe on the back of the Nellie & Joes Key lime juice for a 9 inch pie is almost double the sweetened condensed milk and twice as much juice.
I will be creating a keto graham cracker eventually but I do love a shortbread crust for key lime pies and it's what we use at work for our key lime pies. This shortbread crust is buttery and crunchy and goes great with the creamy, tart filling.
Shortbread Pie Crust Recipe:
1 Stick salted butter (8 Tbs./4 oz. melted) (if using unsalted add a pinch of salt)
48 g Granular Monkfruit sweetener ( about 1/4 Cup can use any sweetener you prefer)
1/2 tsp. Vanilla extract
64 g Coconut flour (about 1/2 Cup)
1/4 tsp. Xanthan gum
Line a cupcake tin with 12 paper liners
Add sweetener of choice to the melted butter and whisk to combine
Add vanilla extract and mix
Sift and whisk the coconut flour and xanthan gum together then add to the butter mixture, stir with a spatula until a dough forms
Scoop one tablespoon into each of the 12 cupcake liners then preheat oven to 350 degrees
Pat crust thin on the bottom and an inch around the sides, trying to get it as even as possible
Bake for 10-12 minutes, rotating half way threw and keeping a close eye on them, you want them golden brown all around, if the middle puffs up, pat down while still hot
Let cool for at least 10 minutes, then make the filling
Key Lime Pie Filling Recipe:
8 oz. Keto sweetened condensed milk
2 Whole Large Eggs
1/4 Cup Key lime juice (Nellie & Joe's or fresh)
Reduce oven temperature to 300 degrees
Whip eggs with a hand mixer and add the sweetened condensed milk, whip to combine
Add in the key lime juice and mix until just combined, can strain filling threw a fine mesh strainer to get rid of big air bubbles, they will show up on the finished pies if you don't strain
Divide mixture evenly into each crust, should go right to the top edge of the crust, it is fine if it even goes a little past the crust
Bake for 16-19 minutes, turning halfway threw until it is fully set but still has a little jiggle to it
Let cool on the counter for 10 minutes then pop into the refrigerator for at least an hour before digging in
Can add keto whipped cream, a lime slice and/or lime zest on top if you wish (can find a stable keto whip cream recipe here https://www.ketoupgrade.info/post/keto-orange-creamsicle-poke-cake )
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Macros: 1 of 12 key lime pies with no extras!
18 g Fat
4.3 g Total Carbs
1.8 g Fiber
2.5 g Net Carbs
2.8 g Protein