Indulge in the tangy and sweet flavors of a classic key lime pie without the guilt with this Low Calorie Key Lime Pie recipe. This pie is lower in calories and fat compared to traditional key lime pie recipes.
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Check out my Low Calorie Pecan Pie and my Almond Flour Cookies for more delicious dessert recipes.
This recipe for a low calorie key lime pie is a lighter and healthier alternative to traditional key lime pie recipes. The graham cracker crust is made with monk fruit sweetener instead of sugar, which is a low calorie and natural sweetener. The filling is made with reduced fat cream cheese and sugar free instant vanilla pudding mix to reduce the amount of sugar and fat in the recipe.
This recipe is a great option for those who are looking for a healthier version of a classic dessert!
Why You'll Love This Recipe
- Lower in calories and fat. This recipe uses reduced-fat cream cheese and unsweetened coconut milk instead of heavy cream, making it a lighter and healthier alternative to traditional key lime pie recipes.
- Natural sweetener. The graham cracker crust is made with monk fruit sweetener instead of sugar, providing a natural and low-calorie sweetening option.
- Fresh and tangy flavor. The filling is made with freshly squeezed key limes, providing a tart and tangy flavor that pairs perfectly with the sweet crust.
- Perfect texture. The use of unflavored gelatine helps to set the filling and gives it a smooth texture, making every bite creamy and delicious.
- Perfect for any occasion. Whether you're looking for a healthier dessert option for a special occasion or just want to enjoy a sweet treat, this recipe is sure to please.
Ingredients You'll Need
- Graham Cracker Crumbs: Used as the base for the crust. They provide a sweet and crumbly texture that pairs perfectly with the tangy filling.
- Monk Fruit Sweetener: A natural and low-calorie alternative to sugar. It is used in this recipe to sweeten the graham cracker crust.
- Butter: Used in this recipe to bind the graham cracker crumbs together and create a crispy crust. It also adds richness and flavor to the crust.
- Reduced Fat Cream Cheese: Used in the filling to provide a creamy texture while reducing the overall fat content of the recipe.
- Sugar Free Instant Vanilla Pudding Mix: Used to add flavor and structure to the filling. It also helps to create a creamy and smooth texture.
- Unsweetened Coconut Milk: Used instead of heavy cream to lighten up the filling and reduce the amount of fat.
- Key Limes: Key limes are a smaller and more tart variety of limes, and provide the tangy flavor in this key lime pie.
- Unflavored Gelatine: Gelatine is used in this recipe to help set the filling and create a smooth texture. It is flavorless, so it does not interfere with the tangy flavor of the key limes.
Step-By-Step-Instructions
Step 1: Preheat oven to 350 °F.
Step 2: In a medium bowl, mix together the graham cracker crumbs, monk fruit sweetener, and melted butter until evenly combined.
Step 3: Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 8 to 10 minutes, or until lightly golden brown. Remove the crust from the oven and let it cool completely.
Step 4: In a large bowl, beat the monk fruit sweetener and cream cheese with an electric mixer until smooth. Add the pudding mix and beat until well combined.
Step 5: In a medium saucepan, heat the coconut milk over medium heat until it begins to steam. Remove from heat and whisk in the gelatine until it is fully dissolved.
Step 6: Slowly add the hot coconut milk to the cream cheese mixture, whisking constantly, until well combined. Stir in the key lime juice.
Step 7: Pour the mixture into the cooled pie crust and refrigerate for at least 2 hours, or until firm.
Expert Tips
- Use fresh key limes. Freshly squeezed key limes will provide the best flavor for your pie. Make sure to use enough limes to get the right amount of juice for the recipe.
- Sweeten to taste. The amount of monk fruit sweetener you use in the crust and filling can be adjusted to your taste. Start with the recommended amount and add more if needed.
- Chill before serving. Make sure to chill the pie in the refrigerator for at least 2 hours before serving to allow the filling to set properly.
- Avoid over-baking. Over-baking the graham cracker crust can make it tough and difficult to cut. Keep an eye on it as it bakes and remove it from the oven as soon as the edges start to turn golden brown.
- Mix the filling thoroughly. Make sure to mix the filling ingredients together thoroughly to ensure an even distribution of flavor and texture.
Variations
- Coconut Crust: For a tropical twist, you can use shredded unsweetened coconut instead of graham cracker crumbs in the crust. Simply mix the coconut with melted butter and press into the bottom of the pie dish.
- Coconut Cream Filling: To add even more coconut flavor, you can use coconut cream instead of unsweetened coconut milk in the filling. Coconut cream is thicker and creamier than coconut milk, giving the pie a rich and indulgent texture.
- Lime and Mint: For a fresh and zesty twist, you can add fresh mint leaves to the filling. The mint will complement the tangy lime flavor and give the pie a bright and refreshing taste.
- Lemon Lime Pie: If you like a balanced sweetness and tartness, you can use a mixture of fresh lemon and lime juice in the filling. The combination of lemon and lime will provide a well-rounded flavor and a perfect balance of sweetness and tanginess.
- Crushed Pineapple: For a tropical twist, you can add a layer of crushed pineapple to the filling. The sweetness of the pineapple will balance the tanginess of the lime and create a delicious and fruity pie.
Storing & Freezing
Storing: Cover the pie with plastic wrap or foil to prevent it from drying out. It will keep for up to 3 days in the refrigerator.
Freezing: Wrap the pie in plastic wrap or foil and store in the freezer for up to 3 months. When ready to serve, remove from the freezer and allow it to thaw in the refrigerator for several hours.
Recipe FAQ's
Yes, you can use a different type of sweetener in place of the monk fruit sweetener, but it may affect the calorie count and overall flavor of the recipe. Other natural sweeteners like stevia or honey can be used, but the amount may need to be adjusted based on their level of sweetness.
Yes, you can use regular cream cheese instead of reduced-fat cream cheese, but it will increase the calorie count and fat content of the recipe.
Yes, you can use a pre-made graham cracker crust, but it may not be as healthy as making your own with reduced-fat butter and graham cracker crumbs.
Yes, you can use regular milk instead of unsweetened coconut milk, but this will affect the flavor and texture of the pie. Coconut milk provides a rich, creamy texture that enhances the tropical flavor of the pie.
More Low Calorie Recipes You'll Love
Low Calorie Key Lime Pie
Special Equipment
Ingredients
- 1 cup graham cracker crumbs
- 1 tablespoon + ½ cup monk fruit sweetener
- 3 tablespoons butter
- 6 ounces reduced fat cream cheese
- 1 ounce sugar-free instant vanilla pudding mix
- ½ cup unsweetened canned coconut milk
- 1 cup fresh key lime juice
- 1 tablespoon unflavored gelatine
Instructions
- Preheat oven to 350°F.
- In a medium bowl, mix together the graham cracker crumbs, monk fruit sweetener, and melted butter until evenly combined.
- Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 8 to 10 minutes, or until lightly golden brown. Remove the crust from the oven and let it cool completely.
- In a food processor, process the monk fruit sweetener and cream cheese for about 30 seconds. Add pudding mix and coconut milk and blend well.
- In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the pudding mix and beat until well combined.
- In a medium saucepan, heat the coconut milk over medium heat until it begins to steam. Remove from heat and whisk in the gelatine until it is fully dissolved.
- Slowly add the hot coconut milk to the cream cheese mixture, whisking constantly, until well combined. Stir in the key lime juice.
- Pour the mixture into the cooled pie crust and refrigerate for at least 2 hours, or until firm.
Notes
- Freshly squeezed key limes will provide the best flavor for your pie. Make sure to use enough limes to get the right amount of juice for the recipe.
- The amount of monk fruit sweetener you use in the crust and filling can be adjusted to your taste. Start with the recommended amount and add more if needed.
- Make sure to chill the pie in the refrigerator for at least 2 hours before serving to allow the filling to set properly.
- Over-baking the graham cracker crust can make it tough and difficult to cut. Keep an eye on it as it bakes and remove it from the oven as soon as the edges start to turn golden brown.
- Make sure to mix the filling ingredients together thoroughly to ensure an even distribution of flavor and texture.
- Storing: Cover the pie with plastic wrap or foil to prevent it from drying out. It will keep for up to 3 days in the refrigerator.
- Freezing: Wrap the pie in plastic wrap or foil and store in the freezer for up to 3 months. When ready to serve, remove from the freezer and allow it to thaw in the refrigerator for several hours.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Emily
I had no idea you could make such a healthy version of key lime cheesecake. Yum!
Maria
Less guilt more yum! Seriously, that key lime pie looks so delicious!
Krissy Allori
Key lime is my absolute favorite. Love the monk fruit option!
Lisa Huff
I've always thought key lime desserts like pie and cheesecakes were WAY too sweet. Love the idea of a lower sugar version!
Kacie Morgan
I love Key Lime Cheesecake. Love the sound of your low-sugar version. I'm all for saving on calories wherever I can this festive season!
Toni Dash
This is so good!! And I loved how easy it is to make!