Low Carb Key Lime Pie With Low Carb Crust!

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

I really enjoy the results of the South Beach Diet, but there's only so long I can take eating cheese, meats or salads, sometimes you just need something sweet - and not another Jell-O cup. The consistency of the filling of this dish is so thick and flavorful, you won't know it's a substitute and with some borrowed tips from member, CinLin, for the low carb crust plus a few added twists, you won't even miss the graham cracker crust. You can also mix up the flavorings for both the filling and the crust to create a lemon cheesecake, a chocolate mousse pie, or whatever you're craving! Additionally, please note I erred on the side of smaller servings, so if you have more than two mouths to feed, I would double the recipe.

Ingredients Nutrition

  • 1 (3 ounce) box sugar-free lime gelatin (I only use 1/2)
  • 1 (8 ounce) box neufchatel cheese (softened)
  • 1 lime, juice and zest of
  • Crust

  • 1 cup unblanched sliced almonds
  • 4 tablespoons butter, melted
  • 2 g Splenda sugar substitute (or 2 individual packets)
  • Optional

  • 2 tablespoons sugar-free Cool Whip
  • 1 lime (to garnish)


  1. Start with the crust.
  2. Preheat oven to 350°F.
  3. In a food processor add the cup of raw almonds, pulse until it is the size of sand granules (not too fine!).
  4. Add in the 2 packets of Splenda and the 4 tablespoons of melted butter.
  5. Pulse until it is well mixed and a workable paste.
  6. Spray a small, square baking dish (I actually prefer a metal pan as it has the tendency to crisp the nuts better) with cooking spray and with a spatula, add in the mixture and pat until evenly spread.
  7. Put in oven for 10-12 minutes; broil on top for another 1-2 minutes. Be careful that it doesn't burn; it should be a toasted brown.
  8. Once done, take out of oven and put in the freezer.
  9. For the filling:.
  10. In a food processor, add 1/2 package of lime Jell-O; follow the directions on the box and then pulse in the food processor until well mixed.
  11. Add in 1 juice of lime as well as some zest from the peel.
  12. Add in the softened Neufchatel cheese.
  13. Pulse until well-mixed, should be a thick liquid mixture.
  14. Add the filling on to your crust and smooth until even.
  15. I prefer to put it back into the freezer for about 1 hour and then either enjoy as a frozen treat or take it out for a few minutes to soften, but you can also just put it in the fridge for a few hours to set.
  16. Garnish with sliced lime and sugar-free cool whip and serve!
  17. (You can also substitute the lime Jell-O for lemon Jell-O for a cheesecake variation or chocolate Jell-O pudding for a chocolate mousse pie--minus the lime, of course).
Most Helpful

I reduce the amount of cream cheese and add a cup of (thawed) frozen whipped topping folded into my lime filling and don't bother with baking the almond crust at all. It holds together and is delicious.

KathyP53 February 22, 2015

This is a wonderful recipe! I burned the crust when I tried to broil it (my first attempt at making a low carb pie), so on the second go-round I skipped that step. Although the top of the crust may not look toasty, it looks, and smells, much better! I also added a dash of pure vanilla extract to the crust.

Meradith August 10, 2010

Just made this for low cal, low carb Easter dessert. Unfortunately I had to throw away the crust. One minute in the broiler caused it to blacken. Since I have a cold, my nose didn't tell me in time. I'll try again and omit broiler step. We'll still have this for dessert, just without crust. I'm back..it was delicious even with no crust!

Phillymama April 15, 2009