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Easy Gluten Free Key Lime Pie Recipe with Almond Crust

Prep Time20 mins
Cook Time30 mins
Course: Dessert
Cuisine: American
Servings: 8 people


Almond Crust

  • 2 Cups Almond Meal
  • 3 Tablespoons Melted Butter
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Xanthan Gum (can skip if you don't have it, crust may be little more crumbly without it)

Key Lime Pie Filling

  • 3 Large Egg Whites
  • 3 Large Egg Yolks
  • 1 Can Sweetened Condensed Milk (14 Ounces)
  • Fresh Zest of 1 Key Lime (can substitute with Lime)
  • 1/3 Cup Fresh Key Lime Juice (Can be substituted with bottled Lime Juice)
  • 1/4 Teaspoon Salt
  • Whipped Cream to Serve


Gluten Free Almond Crust

  • Preheat oven to 350°F (177°C).
  • In a medium-sized bowl combine almond flour, salt and xanthan gum. Mix well.
  • Add egg and melted butter. Stir until everything is combined. Form dough into a ball and press into a standard 9 inch pie dish. Put in the fridge to chill.
  • To prevent your crust from cracking, use a fork and poke holes throughout the crust.   
  • Bake for about 12-14 minutes or until golden. Set aside and cool completely before filling your crust.


  • Preheat oven to 300°F (150°C).
  • In a small bowl, beat egg whites until stiff. Electric beaters make this job easy.
  • In a separate bowl, beat egg yolks. Then add in condensed milk, lime zest, lime juice and salt and mix until combined well. Fold in beaten egg whites. Don’t overmix.
  • Pour mixture into the crust. Bake for 15 minutes. Cool to room temperature. Refrigerate for at least 2 hours before serving. Or make it the day before and leave it overnight in the refrigerator.
  • When ready to serve top with fresh whipped cream. Sprinkle extra lime zest if desired.