These quick and easy Keto Key Lime Pie Jars are the perfect blend of tart and sweet. They are also fresh and light, making them an amazing summer dessert.
How to Make the Best Keto Key Lime Pie Jars
These keto key lime pie jars are sure to be one of the simplest low carb dessert recipes that you will ever make. With minimal ingredients and just a few minutes of your time, you will be enjoying a rich and delicious sugar free key lime pie in no time flat.
This Keto Key Lime Pie Jar Recipe is loaded up with healthy fats because we snuck some avocado in there. It adds a rich, buttery texture and you would never know that you were eating a whole avocado. The avocado combined with the silky richness of the mascarpone cheese makes you think that you are actually eating a key lime cheesecake. Also, in place of a traditional graham cracker crust, we used crushed nuts to keep it low carb and gluten free. But I think what makes this low carb key lime pie really special is that it's a no bake key lime pie too. Just mix and eat. It's as simple as that.
Recipe tips and variations
- Use lemons instead of limes
- Use cream cheese instead of mascarpone
- Instead of the lime juice and lime zest, mix in some unsweetened cocoa powder and make a chocolate avocado pudding
- Add some fresh berries on top
- Top it with fresh whipped cream
- Instead of the limes, mix in the juice of one lemon and some fresh mixed berries
More Keto Dessert Recipes
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Keto Key Lime Pie Jars
- Total Time: 15 minutes
- Yield: 4 servings
Ingredients
Crumb Layer
- ⅓ cup ground almonds
- ⅓ cup ground pecans (get it here)
- 1 tablespoon powdered erythritol (I use this brand)
- 1 vanilla bean pod, scraped or ½ teaspoon pure vanilla extract
- Pinch of sea salt
- 1 tablespoon butter or coconut oil, melted
Filling
- 1 large avocado, peeled and pitted
- ¾ cup mascarpone cheese
- ¼ cup heavy whipping cream
- ¼ cup powdered erythritol
- 1 tablespoon butter or coconut oil, melted
- Zest of 1 lime
- Juice of 2 limes
Instructions
Crumb Layer
- Combine the almonds, pecans, erythritol, vanilla, salt, and butter together in a large mixing bow. Mix until all ingredients are well incorporated.
Filling
- In a separate mixing bowl, combine the avocado, mascarpone, heavy cream, powdered erythritol, butter, lime zest, and lime juice. Using a hand mixer, beat the ingredients until the mixture is smooth and has no visible clumps.
- Divide the crumb mixture evenly between 4 jars. Spoon the key lime mixture on top of the crumb layer, dividing it evenly among the 4 jars. Top with any remaining crumbs.
- Refrigerate for 30 minutes to 1 hour before serving.
Notes
NET CARBS PER SERVING: 5.3g
- Prep Time: 15 minutes
Dawnmarie says
Have you ever frozen these in mason jars? Just curious before I ruin a batch. Thank you in advance!
JoAnne says
I made these for dessert along with the tuna casserole. AMAZING dessert and so quick and easy. I will definitely be putting this and the tuna casserole into my rotation. Thank you for all of your amazing recipes!!!!
Kylee Sanders says
Wow! I really miss Key Lime Pie and this is a great replacement! Honestly it's so rich and flavorful I can't believe it's low carb. Thanks Kyndra for another awesome recipe! My only suggestion is if you won't eat all 4 (I actually had enough for 5) portions within a day or so I would cover them some how so they don't get dry on the top. Other than that, this is definitely a keeper and one I will share!
Stacy says
My father-in-law's favorite dessert is a key lime pie, so I made these for his birthday & he said it was the best key lime pie he's ever had. Then I told him they were sugar free, he couldn't believe it & then I told him the green color was from avacado & he just about fell over! LOL! Also I made them the night before I needed them & with all the lime used there was no discoloration from the avacados.
Kimberly says
Made this last night & it was awesome! I used cream cheese since that’s what I had on hand; it worked great. They’re quick & easy!
Carla Frye says
Made this pretty much as written except that I just put the whole nuts and the other crust ingredients in a small food processor and processed them together. I then distributed and pressed the crust mix into 6 small ramekins. Distributed the filling mix among the six ramekins.and chilled. This cut down the per dessert calorie count a little and was still enough to gave a nice sweet treat after a meal, I love key lime so it has be one one of my favorites!
Deborah F Hopper says
Looks so fresh, I'll be making Key Lime today, Thank you.