Oh, hi! – Keto Key Lime Tart

I’m terrible. The last post was over a month ago. If you’re reading this, you probably came from my Instagram page. Thanks for stopping by!

Since I wasn’t able to fit the recipe within the IG caption, I figured I’d post it here so you can enjoy some lip-puckering pie.

Keto Key Lime Tart

  • Servings: 1
  • Difficulty: medium
  • Print

Most of the prep time comes from making the condensed milk which you can make a few days in advance. I can drink it for breakfast.

Condensed Milk

  • 3/4 cup heavy cream
  • 1/4 Swerve confectioners
  • 1 tablespoon butter
  • 1/4 teaspoon xanthan gum

In a heavy pot, bring the the heavy cream to a boil. Once this happens, turn down heat and simmer for 25-30 minutes or until the cream has reduced. Remove from heat, add butter, sweetener, and xanthan gum. Whisk until it’s smooth and fully incorporated. If the mixture isn’t thick, add additional xanthan gum. Set aside.


  • 2 tablespoons nut flour
  • 1 tablespoon coconut flour
  • 1 tablespoon ghee
  • 1 tablespoon egg white (I buy the liquid in cartons)
  • 1/4 teaspoon baking power
  • 1/2 tablespoon Swerve confectioners

This is an easy crust. Mix all the stuff and spread into a silicone tart mold; no crevice left behind! Bake at 325 degrees for 15 minutes or until it’s golden brown. Set aside to cool. You can keep the oven on at this point.


  • 1.5 ounces cream cheese, softened
  • 8 teaspoons lime juice (this is if you like a pucker)
  • 2 egg yolks
  • 3/4 cup condensed milk
  • 2 teaspoons lime zest
  • pinch of salt

Mix cream cheese and lime juice first, until smooth. Add the remaining ingredients until fully combined. By this time, your crust has somewhat cooled down. Pour mixture into the crust and bake for about 15-18 minutes; filling should be slightly bouncy to the touch. Once you reach this consistency, let cool, then place in the fridge for about an hour to set.

Whipped Cream

  • 4 tablespoons heavy cream
  • 1 tablespoon Swerve confectioners
  • 2 teaspoons lime juice, optional

I mean… if you read my posts, you know how I feel about instructions on making whipped cream. Once your tart has cooled and firmed up, top with whipped cream and a slice of lime if you wanna be extra.

**This recipe will make enough to fill two tarts, however, all of my current fat bombs and desserts are meant to fit my macros for Deeper State Keto. The second half of the mixture was baked crustless, as a custard, in another mold. Feel free to make a second crust.

Note: I stay on the lower side of sweetness. Feel free to taste the mix before baking to make sure it’s to your liking.

I’m definitely not a recipe developer so any posts I have on here and my IG page may be a little wonky, don’t worry. As always, feel free to contact me through Instagram if you have any questions on this and I’ll get back to you ASAP.

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