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 key lime pie keto dessert ever
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.
What makes this gluten free key lime pie different?
Well for one thing, it 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.
Here are some fun ways to mix up this easy key lime pie recipe:
- 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
In addition to these Keto Key Lime Pie Jars, check out some of my other favorite low carb dessert recipes:
- Keto Fudgy Double Chocolate Brownies
- Keto Mini Blueberry Cheesecakes
- Keto Flourless Double Chewy Chocolate Chip Cookies
- Low Carb Chocolate Mason Jar Ice Cream
- Low Carb Blueberry Muffins
- Flourless Chocolate Peanut Butter Cake
- Chocolate Peanut Butter Keto No Bake Cookies
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- Buffalo Chicken Dip
- Mediterranean Flat Bread
- Dill Pickle Deviled Eggs
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- Pico De Gallo
- Cheddar Jalapeno Bacon Biscuits
SALADS
- Strawberry Spinach Salad
- Shaved Brussels Sprouts and Kale Salad
- Greek Salad
- Taco Wedge Salad
- Cucumber Dill Tuna Salad
- Barbecue Chicken Mockaroni Salad
BREAKFAST
- Fortune Cookie Waffles
- Ham and Spinach Eggs Benedict
- Cheesy Pico Eggs
- Sausage Balls
- Sour Cream and Chive Egg Clouds
- Ham and Cheese Waffles
- Chicken Cordon Bleu Frittata
LUNCH AND DINNER
- Pork Chops with Herbed Goat Cheese Butter
- Spicy Sausage and Cabbage Stir-Fry
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- Chicken Sausage and Vegetable Skillet
- Sloppy Joe Stuffed Peppers
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- Fish Taco Bowls
- Herbed Chicken and Mushrooms
- Skillet Chicken Parmesan
- Shrimp Piccata
- Salisbury Steak
- Buffalo Chicken Roasted Cabbage Steaks
- Zucchini Noodles with Pesto Cream Sauce
SIDES
- Pan-Fried Brussels Sprouts with Creamy Dijon Cider Dressing
- Green Onion and Lime Cauliflower Rice
- Cheesy Zucchini Gratin
- Sauteed Asparagus with Mushrooms and Bacon
- Cauliflower Steaks with Cheesy Bacon Sauce
- Sauteed Green Beans with Ham
- Herbed Goat Cheese Cauliflower Mash
SWEET TREATS
- Chocolate Chip Cookies for Two
- Mini Blueberry Cheesecakes
- Double Chocolate Flourless Brownies
- Lemon Mousse
- Sesame Shortbread Sugar Cookies
- Pumpkin Cheesecake Mousse
- Avocado Chocolate Pudding
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PrintKeto Key Lime Pie Jars
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
Ingredients
Crumb Layer
- 1/3 cup ground almonds
- 1/3 cup ground pecans (get it here)
- 1 tablespoon powdered erythritol (I use this brand)
- 1 vanilla bean pod, scraped or 1/2 teaspoon pure vanilla extract
- Pinch of sea salt
- 1 tablespoon butter or coconut oil, melted
Filling
- 1 large avocado, peeled and pitted
- 3/4 cup mascarpone cheese
- 1/4 cup heavy whipping cream
- 1/4 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
Nutrition
- Fat: 46g
- Carbohydrates: 10.5g
- Fiber: 5.2g
- Protein: 6.6g
Lyn Hammond says
Could you leave out the mascarpone cheese? I don’t like any kind of cheese, including cream cheese.
Kyndra Holley says
You could always try it with whipped coconut cream instead
Tammy says
Can you use key lime juice? Pre-keto, I baked a lot of key lime pies! And now I have this bottle of juice, and hate to throw out…. If so, then how much do you estimate is the juice of two limes?
Kyndra Holley says
Yes, you absolutely can. I would start with 2 tablespoons and then taste and add more if necessary.
Aidan Costelloe says
Turned out very tasty! I didn’t have any ground pecans, so I substituted with hemp hearts to up the fat and protein content without adding carbs – tasted great! The cream cheese and real vanilla bean made this a recipe I will be returning to again for an after dinner low-carb treat.
Kristin Russell says
This was an absolute deilght. Loved it and will make again.
Candy says
Can’t wait to try this, do you think I can use almond flour instead of groung Almonds? Also do you have more info on nutrition facts? Protein? fat? just curious 🙂
Rachelle Leinweber says
i have a dairy allergy what can i sub for the whipping cream?
Jo says
Really enjoyed making this recipe. So simple and yet so tasty. Thanks Kyndra
★★★★★
Betty says
This was the most refreshing dessert – my favorite dessert now
★★★★★
Peggy says
Awesome! My husband made it last night for dessert and it was so good. I can’t wait to get through dinner tonight just so I can have it again!
Bb says
Hi, since avocados turn color after a short time when exposed to air, have you had any issues with this dessert turning to an undesirable brown? Thanks
Jane says
`Absolutely fabulous
★★★★★
Amy says
Made today using peptias (my daughter can’t have tree nuts) and used honey as sweetener since we are not keto. It was delicious, my daughter’s (9 and 5) loved it as a St. Patrick’s treat today! They want it for breakfast tomorrow, and I don’t see a reason not to make it again!!
★★★★★
Irishrink says
Totally bummed! Like many others, I cannot tolerate eryrthritol! The natural/alternative docs I read talk about it not being so healthy, so I guess I’m glad. Do you have a way to substitute monk fruit instead?
Thanks!
Kyndra Holley says
You can substitute monk fruit 1:1
Nele says
Delicious!
★★★★★
Ashley says
I rarely leave comments, but, must leave credit where credit is due! These were amazing and so easy to make. That crust … I made some extra the other day to eat as a treat by itself. Thank you for yet ANOTHER delicious and easy to make low carb recipe (I’ve shared ERIAB with all my friends and family — everyone loves it.)!!
★★★★★
Michelle Wick says
Hi there! This recipe looks and sounds yummy but I’m allergic to dairy. Being dairy and egg free on KETO has been a challenge but it’s necessary for me because it creates inflammation in my body. As I’m sure you can imagine… I’m REALLY looking forward to your Dairy-Free KETO Cookbook and have already preordered. Is a dairy free version of this in the cookbook? Do you have suggestions? I suppose I could substitute whipping cream with coconut cream but do you have a recipe for a diary-free mascarpone?
Thanks!
Kyndra Holley says
Kite Hill makes a dairy free cream cheese that is out of this world. So does Miyokos. I bet those would be amazing in this recipe.
Claudia Mitchell says
I’ve been craving these since seeing the photo and FINALLY made them tonight. Absolutely delicious! Husband loved it too! I did the cream cheese version. So yummy!!! Thank you.
Cindy Stone says
This recipe is delicious! Thank you!
Do you have the calorie count per serving? I don’t see it listed.
★★★★★
Kyndra Holley says
So glad you like it. They should be around 482 calories per serving.
Stacy says
I’ve made this recipe alot, substituting the marscapone for cream cheese. Maybe because I’m using cream cheese, the mix remains lumpy, so I’ve tried the food processor with much better success!
Char Hart says
When using cream cheese, let it come to room temperature and stir it to make it smooth before mixing with other ingredients.
Peg says
These are amazing! Granted you must like lime but if you do you’re in for a treat. This may be my all time favorite dessert .. Keto or not keto. You have to try it!
Deborah F Hopper says
Looks so fresh, I’ll be making Key Lime today, Thank you.