Gluten-Free Dairy Free Key Lime Pie

4.69 from 19 votes

This Gluten-Free, Dairy-Free Key Lime Pie with a simple spiced crust is a dessert favorite! It's extra creamy and perfectly sweetened with the right amount of tart.

*See the post above under the subheading "Variations And Substitutions" to make a keto key lime pie.

Course dairy free, Dessert, gluten free, Grain Free, keto, paleo, Soy Free

Cuisine American

Diet Diabetic, Gluten Free

Diet Dairy-Free, Gluten-Free, grain free, Keto, Low-Carb, Paleo

Prep Time 20

Cook Time 25

Cooling Time 1

Total Time 1 45

Servings Large Slices

Calories 380kcal

Author Cassidy Stauffer

Ingredients

Crust:

2 ½ Cups Blanched Almond Flour finely ground
1 tsp. Ground Cinnamon
¼ tsp. Sea Salt
⅓ Cup Powdered Sweetener can add up to ½ cup if desired
6 Tbsp. Non-Dairy Butter melted + more as needed

Key Lime Pie Filling:

⅓ - ½ Cup Fresh Lime Juice
1 tablespoon Lime Zest about 2 limes
⅓ - ½ Cup Powdered Sweetener
¼ Cup Coconut Cream see notes below, or heavy whipping cream if you're not dairy-free
1 ½ tablespoon Coconut Flour
5 Large Eggs
1 Large Egg Yolk
½ tsp. Pure Vanilla
Coconut Whipped Cream for serving

US Customary - Metric

Instructions

Prepare the crust: Preheat the oven to 350 degrees.
Whisk together the almond flour, cinnamon, sea salt, and powdered sweetener in a mixing bowl. Add the melted butter. Mix until combined.
Press the crust into a lightly greased 9-inch pie pan, going about 1 ½ inches up the sides. Bake for 10 to 12 minutes, or until the crust is firm and golden. Set aside to completely cool.
Prepare the filling: In the jar of a blender or food processor, combine the lime zest, coconut cream, and the lower amounts of fresh lime juice and powdered sweetener. Briefly blend. Then, taste and add more lime juice and sweetener as needed. Remember, the taste will slightly mellow after baking.
Add the coconut flour, eggs, egg yolk, and pure vanilla. Blend until well combined.
Pour the filling into the cooled crust. Bake for 15 to 20 minutes, or until the edges are set and the center is still slightly wobbly. *Note - Keep an eye on the crust. If it starts looking overly browned, cover it with a crust protector. To make one out of foil, fold an extra-large piece of foil lengthwise twice, wrap it around the crust, and secure it with a paper clip.
Cool for around 30 minutes, then transfer to the refrigerator to finish setting up. This takes approximately 1 hour.
Serve with coconut whipped cream.
Store covered in the fridge for 1 to 2 days.

Video

Notes

See how easy this recipe is to make on my YouTube channel! Watch the full video here: Full Key Lime Pie Video* Note - Since filming, I slightly updated the crust to make it a bit crunchier.
Nutrition facts are calculated using the keto options and use ⅓ cup lime juice and ⅓ cup powdered swerve sweetener
Start with the lower amounts of sweetener and lime juice then taste the pie and add more as needed. Lime juice can vary a lot in taste, so tasting and adding more as you go will ensure the perfect sweet/tart ratio every time.
Please, please use fresh limes and not the reconstituted stuff, it's just not the same!
For the coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours then scoop out the coagulated cream. I only recommend Thai Kitchen, Sprouts, and Native Forest brands because other brands may not separate well or have a funny aftertaste.
Baking times will need to be adjusted if you're not using a 9-inch pan. The smaller the pan, the longer the baking time. Pans are measured across the top from inside rim to inside rim.

Nutrition