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The Complete Guide to Sugar Alternatives: Everything You Need to Know →Key Lime Pie with Jaca
A classic Florida-style key lime pie with a buttery graham cracker crust and a silky, tangy custard filling — made healthier with Jaca (allulose). The Jaca replaces granulated sugar at 2x the amount in the crust, plus we sweeten the whipped cream topping with Jaca for a fully guilt-free dessert. Creamy sweetened condensed milk, fresh key lime juice, and egg yolks create the perfect balance of sweet and tart. Adapted from Sally's Baking Addiction.
Ingredients
- 11 full-sheet graham crackers (about 160g)
- ½ cup salted macadamia nuts, roasted
- ¼ cup Jaca (allulose) for crust (replaces 2 tablespoons granulated sugar at 2x ratio)
- 5 tablespoons unsalted butter, melted
- 28 ounces full-fat sweetened condensed milk (two 14-oz cans)
- 1 cup key lime juice
- 4 large egg yolks
- 1 teaspoon key lime zest
- 1 cup heavy whipping cream (for topping)
- ¼ cup Jaca (allulose) for whipped cream (replaces 2 tablespoons powdered sugar at 2x ratio)
- lime slices and fresh mint for garnish (optional)
Sweetener Used
½ cup Jaca total (¼ cup crust + ¼ cup whipped cream) Allulose
Replaces: ¼ cup granulated sugar total
Instructions
- 1
Preheat your oven to 350°F (177°C).
- 2
Make the crust: Pulse the graham crackers and macadamia nuts in a food processor until you get coarse crumbs. A few larger nut pieces are totally fine. Pour into a medium bowl and stir in ¼ cup Jaca. Add the melted butter and stir until combined — it will be thick and sandy.
- 3
Press the mixture firmly into an ungreased 9-inch pie dish, covering the bottom and sides. Use a flat-bottomed measuring cup to help press it down evenly. Run a spoon around the corner where the edge meets the bottom for a smooth shape.
- 4
Pre-bake the crust for 8 minutes. Remove from the oven but leave the oven on.
- 5
Make the filling: Whisk together the sweetened condensed milk, key lime juice, and egg yolks until smooth and thick. Whisk in the key lime zest.
- 6
Pour the filling into the warm crust and bake for 18-20 minutes, until the filling is set but still slightly jiggly in the center. It will firm up as it cools.
- 7
Let the pie cool completely on a wire rack, then cover and refrigerate for at least 1 hour (and up to 3 days).
- 8
Before serving, make the Jaca whipped cream: Beat the heavy cream and ¼ cup Jaca with an electric mixer until stiff peaks form. Dollop or pipe onto the chilled pie.
- 9
Garnish with lime slices and fresh mint if desired. This is a Jaca-adjusted healthier version — all the tangy-sweet key lime flavor with less sugar impact.
Pro Tips
- Jaca (allulose) dissolves beautifully into the crust mixture and whipped cream — you won't notice any difference from regular sugar.
- Use bottled key lime juice (Nellie & Joe's is a great brand) to save yourself from squeezing dozens of tiny key limes.
- Regular limes work in a pinch, but key limes have a slightly sweeter, more floral flavor that's worth seeking out.
- The macadamia nuts in the crust add a subtle richness that takes this pie from great to unforgettable. If you have a nut allergy, just use extra graham crackers.
- Don't over-bake — the filling should still have a slight jiggle in the center when you pull it out. It firms up perfectly in the fridge.
- This pie keeps beautifully in the fridge for up to a week, and it actually tastes better after a full overnight chill.