Key Lime Pie Chocolate Cups

These elegant little desserts pack all the flavors of a classic key lime pie into a bite-sized chocolate shell. They’re tangy, creamy, and refreshing, with a crunchy graham-inspired topping and a smooth chocolate cup that makes them perfect for entertaining.

Ingredients & Why We’re Using Them

Chocolate Cups

• 32 Lang’s Chocolates Cordial Cups – These edible cups are the perfect vessel. They not only hold the filling but also add a bittersweet chocolate note that balances the tartness of the lime cream. Using chocolate cups saves time and elevates presentation—no need for crust-making or extra dishes!

Lime Cream Filling

• 8oz (1block) Cream Cheese – The foundation of our filling. Cream cheese provides richness and body, creating that classic cheesecake-like tang you expect in a key lime dessert.

• 1/2 cup Sweetened Condensed Milk (or sugar-free substitute like Keystone Pantry Allulose + cream) – This ingredient creates silky smoothness and sweetness. It balances the sharp lime juice without being cloying.

• 1/3 cup Fresh Key Lime Juice & Zest – The star flavor. Key limes are smaller, more aromatic, and slightly more floral than regular limes, giving the filling its bright, authentic zing. Zest adds extra oils and depth.

• 1/2 cup Heavy Cream – Whipped and folded in, this creates a mousse-like texture, making the filling airy and luscious.

Garnishes

• 1/2 cup Whipped Cream – A soft, creamy topper that lightens the bite and adds visual appeal.

• 2-3 tbsp Graham Cracker Crumbs (or keto almond crust crumbs) – A nod to the classic pie crust, these crumbs add crunch and contrast against the smooth mousse.

• 32 Fresh Lime Slices – A bright, colorful garnish that instantly signals the flavor.

• 16-32 Mint Leaves – Freshness on top—both visually and in taste, complementing the citrus.

Directions

1. In a mixing bowl, beat cream cheese until smooth.

2. Add condensed milk (or low-carb equivalent) and lime juice/zest. Blend until creamy.

3. Whip heavy cream to soft peaks and gently fold into the mixture.

4. Spoon or pipe filling into chocolate cups.

5. Top with whipped cream, a sprinkle of crumbs, lime wedge, and mint leaf.

6. Chill for at least 30 minutes before serving.

FAQ

Q: Can I use regular limes instead of key limes?
Yes. Regular Persian limes work fine, but the flavor will be less floral and slightly less tart. If possible, mix in a bit of fresh lemon juice to brighten the flavor.

Q: Can these be made keto-friendly?
Absolutely! Use Keystone Pantry Allulose (or monk fruit/allulose blend) instead of sugar and swap graham cracker crumbs for crushed almond flour shortbread.

Q: How far ahead can I make these?
You can prepare the filling a day ahead and pipe it into the cups just before serving. Filled cups should be eaten within 24 hours to prevent the chocolate from softening.

Q: Do I have to use chocolate cups?
No, you can serve the filling in mini jars, tart shells, or even as a parfait. But the chocolate cup makes it handheld and fun!

Q: What’s the best way to get the filling super smooth?
Room-temperature cream cheese is key. Be sure to beat it until silky before adding lime juice—this prevents lumps.

✨ These Key Lime Pie Chocolate Cups bring a tropical, zesty twist to your dessert table while keeping things elegant and easy to serve.