In today’s post, we share a delicious low carb, key lime pie recipe. Perfect for summer but great for any occasion or time of year.
Not to mention, it is keto-friendly, sugar-free and gluten-free!
With each bite, you will get a smooth, tarty and sweet flavor you’ll never forget.
Thanks to Kelsey from Cooking Is Pun, she has made this possible. Her recipe is the best low carb key lime pie we have come across.
This recipe takes less than 20 minutes to make!
How To Make Keto Key Lime Pie
For the Crust:
- 2 Tbsp Coconut Oil
- 1 cups Almond Flour
- 1 Tbsp Coconut Flour
- 1 egg
- Pinch of Salt
For the Filling:
- 2 Tbsp Coconut Flour
- 2 cans Coconut Cream
- 1 tsp stevia extract or monkfruit sweetener
- 1/2 cup Key Lime Juice
- 2 limes (for zest)
To Make the Crust:
Preheat oven to 350 F degrees.
In a food processor, add all the ‘crust’ ingredients and blend until texture becomes thick and lumpy.
Grab a 9.5-inch pie plate and pour the crust batter inside. Press the crust down by hand so it covers the plate as well as along the edges.
Bake crust for 12-15 minutes until golden brown.
Take out and let it cool.
To Make the Filling
In a large mixing bowl, add all the ‘filling’ ingredients. Make sure you zest the two limes into the bowl also. Mix until well incorporated.
Once the crust has cooled down, pour in the filling.
Slice up leftover lime and garnish if you’d like.
Place inside the fridge for at least 3 hours to allow it to set.
Serve and enjoy!
OPTIONAL – Top with heavy whipping cream.
If you’d like a bit more sweetness, add an extra teaspoon of natural sweetener.
For less tartness, use 1/3 of key lime juice instead of 1/2, feel free to adjust to your liking.
For best results, cover pie with a plastic wrap and leave inside the fridge overnight before serving, however, 3 hours is just enough for the pie to set.
Here is the video tutorial for this recipe. Watch Kelsey make this amazing homemade key lime pie!