Low-carb Key lime pie with meringue crust

Low-carb Key lime pie with meringue crust

Meringue crust? Yes! It’s much lower carb than nut flours or any other low carb crust you can make. The meringue has a wonderful texture, especially with the macadamia nuts, and is the perfect backdrop for the tangy, but creamy key lime filling. You will need to make this a day ahead, but it's totally worth it!

Low-carb Key lime pie with meringue crust

Meringue crust? Yes! It’s much lower carb than nut flours or any other low carb crust you can make. The meringue has a wonderful texture, especially with the macadamia nuts, and is the perfect backdrop for the tangy, but creamy key lime filling. You will need to make this a day ahead, but it's totally worth it!
USMetric
8 servingservings

Ingredients

Meringue crust
  • 3 3 egg whiteegg whites
  • ½ tsp ½ tsp cream of tartar
  • 18 tsp 18 tsp salt
  • 13 cup 75 ml powdered erythritol
  • 1 tsp 1 tsp vanilla extract
  • 13 cup 75 ml macadamia nuts, chopped
Key lime filling
  • 4 oz. 110 g unsalted butter, softened
  • ½ cup 125 ml powdered erythritol
  • ½ cup 125 ml Key lime juice
  • 6 6 Key lime, the zestKey limes, the zest
  • 6 6 large egg yolklarge egg yolks
  • 1½ cups 350 ml heavy whipping cream
  • 1 tsp 1 tsp vanilla extract

Instructions

Instructions are for 8 servings. Please modify as needed.

Meringue crust

  1. Preheat the oven to 300°F (150°C). Generously grease a 9” (23 cm) pie pan.
  2. Whip the egg whites, cream of tartar and salt with a hand mixer until frothy.
  3. Whip in the powdered sweetener and vanilla extract until stiff, glossy peaks form. Fold in the macadamia nuts.
  4. Carefully spoon the whipped meringue into the pie pan. Be sure to push the meringue gently up the sides of the pan, creating a crust with the meringue.
  5. Bake for 45 to 50 minutes or until the meringue is lightly browned and set. Set aside to cool.

Key lime filling

  1. Melt the butter in a saucepan over low heat. Whisk in the powdered sweetener, Key lime juice, and lime zest. When the sweetener is dissolved, whisk in the egg yolks.
  2. Keep the heat low and whisk constantly until the mixture has thickened. Remove from the heat and strain through a fine sieve to remove the zest. Refrigerate until cool, at least 1 hour.
  3. In a separate large bowl, use a hand mixer or stand mixer to whip the heavy cream. As it begins to thicken, add the vanilla extract and continue whipping until the mixture is thick and creamy.
  4. Gently fold the whipped cream mixture into the chilled lime juice mixture so that the filling remains fluffy.

Filling, chill and garnish

  1. Use a spatula to fill the crust with the filling and smooth the filling edge to edge.
  2. Place the pie in the refrigerator to chill for at least 4 hours or overnight before serving.
  3. Garnish with lime slices, lime zest, and/or additional whipped cream, if desired.

Important!

You will need to make this a day ahead of time as the crust must cool before filling and the key lime filling needs time to set.

Kristie's tip

Line the pan with parchment paper before baking the pie crust if you want to easily lift if from the pan. The crust may stick if you don’t let the pie chill overnight.

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12 comments

  1. Wendy
    Does anyone know a xyletol exchange amount for the erythritol? Thanks!
    Reply: #3
  2. 1 comment removed
  3. Jill Wallentin Team Diet Doctor
    I would use pretty much the same amount. Maybe a little less xylitol since I believe it to be a little sweeter than erythritol.

    Good luck!

  4. Susan
    The recipe says all liquid sweetener to the cream but none is listed. What do you add?
    Reply: #6
  5. Bev Greenlee
    Stevia, but I would use powdered Swerve ( Erythritol) use like sugar, spoon for spoon. Comes in granular and powdered form & doesn't leave an after taste. I find that powdered sugar works best for keeping whipping cream and egg whites stiffer, longer doesn't dissolve as fast. I would only use a tsp of the powder for this recipe cause the sweetness is already in the filling. Sounds delish, enjoy
  6. Kristin Parker Team Diet Doctor

    The recipe says all liquid sweetener to the cream but none is listed. What do you add?

    Add 2-3 drops, to taste, if necessary.

  7. Nancy
    Are the nuts required for structure? (allergic to macadamias)
    Reply: #9
  8. Loretta Thompson
    My 16 year old made this for me today for Mother’s Day sans the nuts and we all, to include the non Keto in the family, found it to be delicious. Thank you for a great recipe!
  9. Kristin Parker Team Diet Doctor

    Are the nuts required for structure? (allergic to macadamias)

    You can omit them if you are allergic!

  10. Nancy
    Can you replace macadamias with walnuts ?
    Reply: #11
  11. Kristin Parker Team Diet Doctor

    Can you replace macadamias with walnuts ?

    We have not tested this recipe with alternate nuts in the crust.

  12. Daniel
    May I make this pie with regular limes instead of Key limes?
    Reply: #13
  13. Kristin Parker Team Diet Doctor

    May I make this pie with regular limes instead of Key limes?

    Key Limes are sweeter and have a more mild taste. Regular limes may not work well.

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