Quick Key Lime Pie Icebox Cake

With a buttery almond crust and the sweet tang of whipped cream, this no-bake key lime pie ice-box cake will charm any crowd. Keto friendly, gluten-free and ready in 30-minutes.

This luscious low-carb ice-box cake is the perfect dessert to serve guests or when you need to satisfy a major sweet craving.

The pie has a sweet citrus flavor that is softened by the cream and the buttery crust.

While Key Lime Pie is a classic American dessert, it has become well known and loved around the world. Depending on where you live, key limes may not be readily available. Feel free to substitute regular limes in this recipe.

To make it keto friendly and gluten-free, I’ve used almond flour, cream cheese, and heavy cream.

It is easy in many ways. Firstly, there is no baking required, only opening the freezer. Pretty simple right?

When it’s hot and you don’t want to be baking a cake, an ice-box cake is your friend.

If you live outside the U.S.A, you may never have heard of an icebox cake.

An icebox cake is an American term for a dessert made from whipped cream and chocolate wafers that is left overnight in the fridge (icebox) or freezer.

It takes only 30 minutes to make this delectable sugar-free version so what are you waiting for?

No Bake Key Lime Pie for Entertaining

I love this easy key lime pie icebox cake for entertaining because it can be made ahead of time.

The whole pie can be made the day before and frozen. It just needs 30 minutes to thaw and it’s ready to serve.

Alternatively, if you don’t want to freeze the whipped cream, make the almond flour crust and the cream cheese layer and place in the freezer overnight.

A few hours before serving, whip the cream and store in the fridge.

With 30 minutes to go before serving this dreamy dessert, take the ice-box cake from the freezer to thaw, give the cream a final whip with a whisk to bring it fully to life and spread it evenly over the cake.

Slice yourself a big piece and enjoy!

How to make Key Lime Pie Icebox Cake

1. Spray or oil the bottom and sides of a deep dish pie pan
2. In a bowl, add the almond flour and melted butter and mix [image 1]
3. Place this mixture into the deep dish pie pan and press into the bottom to create a base [image 2]
4. Place the cream cheese, lime juice and half a cup of powdered erythritol into a clean bowl and whip until smooth, using a hand mixer or a stand mixer [image 3]
5. Pour the cream cheese mixture onto the almond flour crust and spread evenly [images 4-5]
6. Place the pie into the freezer for 15 minutes to set. The pie can be left overnight if making ahead of time.
7. Make the whipped cream by adding the cream to a chilled bowl with a quarter cup of powdered (confectioners) erythritol. [image 6]
8. Whip with a hand mixer or a stand mixer until stiff peaks form. This will take 3-5 minutes. [image 7]
9. Remove pie from the freezer and spread a layer of whipped cream over the top. Slice, serve and enjoy! [image 8]

Cooking Tips & Tricks for Keto Key Lime Pie Icebox Cake

• No key lime? No problem – just use regular lime juice or even store-bought key lime juice. Alternatively, use equal parts lime juice and lemon juice to more closely mimic the taste of key lime.
• Make ahead? The whole pie can be made (including the whipped cream) and frozen. Allow 30 minutes for thawing. To only make the filling in advance, prepare the pie crust and add the cream cheese filling. Place in the freezer and take out 30 minutes prior to serving, adding the whipped cream. The cream can also be whipped a few hours ahead and stored in the fridge. Slightly under beat the cream and then give it a quick whip with a whisk when ready to spread on top and serve.
• Making whipped cream in warm weather? Use a chilled bowl to keep it cool and prevent the cream from becoming watery.
• Too sweet, or not sweet enough? Add more or less low-carb sweetener to the cream cheese mixture. Sweetener could also be left out of the whipped cream.
• Freezing the pie overnight? Allow to thaw for 30 minutes before serving.
• Leftovers? It’s not likely, but if you do have any pie leftover, keep it covered in the fridge for 2-3 days.
• No confectioners erythritol? If you have granular erythritol, this can be transformed into confectioners or powdered erythritol using a food processor or coffee grinder.

WHAT IS THE DIFFERENCE BETWEEN A KEY LIME AND A LIME?

Key limes are smaller, with more seeds than regular limes and more yellow in color when ripe compared to the deep green of regular limes.
The taste of a key lime is more bitter than regular limes and this is why it is suggested to add lemon juice to regular lime juice in equal parts as a substitute for key lime juice.

Key limes are also known as West Indian lime, Mexican lime or bartenders lime.

Regular limes are called Persian or Tahitian limes.

To learn more about key limes v regular limes, visit this post at Chowhound.

CAN YOU USE REGULAR LIME IN A KEY LIME PIE?

Yes, though purists may argue the taste is not the same, there will be no major difference to your enjoyment of the pie.
Use key lime if you can, but if not, use regular lime juice.

WHAT IS A SUBSTITUTE FOR KEY LIME JUICE?

Use a mixture of equal parts fresh lemon juice and lime juice if you want to more closely retain the taste of key lime. For a key lime pie recipe though, regular lime works just fine.

 

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4.42 from 12 votes

Quick Key Lime Pie Icebox Cake

With a buttery almond crust and the sweet tang of whipped cream, this no bake key lime pie ice-box cake will charm any crowd. This easy and healthy recipe is keto friendly, gluten-free and ready in 30-minutes.

Course Dessert

Cuisine American

Diet Diabetic, Gluten Free

Keyword easy keto summer dessert, keto key lime pie, low carb icebox cake

Prep Time 15 minutes minutes

Freezing 15 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 333kcal

Ingredients

• 2 1/2 cups almond flour (fine)
• 1/2 cup melted butter 1 stick
• 3/4 cup powdered erythritol sweetener divided: 1/2 cup & 1/4 cup
• 1/4 cup key lime juice or regular lime juice
• 8 oz cream cheese
• 1 cup heavy whipping cream

US Customary - Metric

Instructions

• Spray or oil bottom and sides of deep dish pie pan
• Add flour and melted butter to a small bowl and mix together
• Press almond flour mixture into bottom of deep dish pie pan
• In another bowl using a hand mixer or using a stand mixer whip together lime juice, cream cheese and 1/2 cup of the powdered erythritol (confectioners sugar) until smooth
• Pour into the pie crust and spread until even
• Place pie in freezer for 15 minutes to set (or up to overnight if desired) while making whipped cream
• Add cream to a chilled bowl along with 1/4 cup powdered erythritol (confectioners sugar)
• Whip until stiff peaks form (about 3-5 minutes)
• Remove pie from freezer and spread whipped cream on top before slicing and serving

Notes

• No key lime? No problem - just use regular lime juice or even store-bought key lime juice. Alternatively, use equal parts lime juice and lemon juice to more closely mimic the taste of key lime.
• Make ahead? The whole pie can be made (including the whipped cream) and frozen. Allow 30 minutes for thawing. To only make the filling in advance, prepare the pie crust and add the cream cheese filling. Place in the freezer and take out 30 minutes prior to serving, adding the whipped cream. The cream can also be whipped a few hours ahead and stored in the fridge. Slightly under beat the cream and then give it a quick whip with a whisk when ready to spread on top and serve.
• Too sweet, or not sweet enough? Add more or less low-carb sweetener to the cream cheese mixture. Sweetener could also be left out of the whipped cream.
• Freezing the pie overnight? Allow to thaw for 30 minutes before serving.
• Leftovers? It's not likely, but if you do have any pie leftover, keep it covered in the fridge for 2-3 days.

Nutrition Facts

Quick Key Lime Pie Icebox Cake

Amount Per Serving

Calories 333 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 13g65%

Cholesterol 68mg23%

Sodium 135mg6%

Potassium 46mg1%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 1g1%

Protein 6g12%

Vitamin A 780IU16%

Vitamin C 1.7mg2%

Calcium 83mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Nutrition is calculated using a 3rd party plugin. Always check macros with your own ingredients and tracker.

To calculate NET CARBS using the nutrition panel above, Fiber must be subtracted from the Carbohydrates listed

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