Instructions

• Make the crust: In a large mixing bowl, combine 2 3/4 cups keto cookie crumbs, 1 tablespoon allulose, and 6 tablespoons melted butter. Stir until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish to form the crust. Refrigerate the crust until firm (at least 30 minutes).
• Make the filling: In a large bowl, beat 1 cup softened cream cheese until smooth and lump-free. Add 1 cup keto condensed milk and 1/2 cup lime juice; beat until fully combined and smooth. With the mixer on low, add 1 cup heavy cream and continue beating until the filling is thick, creamy, and holds its shape, scraping the bowl as needed.
• Assemble and chill: Pour the filling into the chilled crust and smooth the top with a spatula. Cover and refrigerate overnight (at least 8 hours) until the filling is fully set.
• Make the topping: Just before serving, place the remaining 1 cup heavy cream and 2 tablespoons sugar-free powdered sugar in a cold mixing bowl. Beat until light, fluffy, and soft-to-medium peaks form.
• Finish and serve: Spread the whipped topping over the set pie, arrange 1 large lime (sliced) on top to decorate, and return the pie to the refrigerator for 10–15 minutes if needed to firm the topping. Slice and serve chilled.