For the crust

  • 2 cups finely chopped pecans
  • 1 tablespoon granulated Splenda
  • 6 tablespoon butter melted


  • 1 cup cream cheese softened
  • 1 cup chilled sugar free sweetened condensed milk (recipe below)
  • 1/2 cup fresh squeezed lime juice
  • 2 tablespoons lime zest
  • 1 cup heavy cream

Homemade Sugar Free Sweetened Condensed Milk

  • 2 1/2 cups heavy cream
  • 1/4 cup butter
  • 3/4 cup granulated Splenda

With just a few substitutions you can make a decadent and delicious key lime pie that is very low carb friendly.

First make sugar free sweetened condensed milk.

In a heavy sauce pan whisk together all ingredients. place on medium high heat and continue to whisk until it comes to a boil. Reduce to heat and let simmer for 1/2 hour. Transfer to heat resistant bowl and chill. it will thicken more in refrigerator.

To make the crust combine pecans, sweetener and melted butter. Spray a 9” springform pan with non stick spray. Press nut mixture into pan to form bottom crust. Set in the freezer while you make the filling.

In a stand mixer, beat together all filling ingredients except cream . Beat on high speed until smooth. Add cream and continue to beat until thick and fluffy.

Spoon the filling onto crust and spread evenly. Sprinkle the top with a little more lime zest. Chill completely.

Cut into 8 slices. Each slice will contain 5 grams of carbs, 1 gram of fiber and 0 sugar grams.


  • I made the condensed milk and refrigerated over night before using.
  • The pie can set up in the refrigerator or freezer. If frozen, it takes one a creamy ice cream quality.
  • Add a drop of green food coloring to make it more key lime presentable.

Leave a Reply

Your email address will not be published.