Dairy Free And Keto Key Lime Pie

4.75 from 8 votes

This Dairy-Free & Keto 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.

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 minutes

Cook Time 25 minutes

Cooling Time 1 hour

Total Time 1 hour 45 minutes

Servings Large Slices

Calories 188kcal

Author Cassidy Stauffer

Ingredients

Crust:

2 ½ Cups Blanched Almond Flour finely ground
1 tsp. Ground Cinnamon
¼ tsp. Sea Salt
⅓ Cup Powdered Erythritol-Based Keto Sweetener can add up to ½ cup if desired
¼ Cup Butter (can use non-dairy) melted + more as needed
1 Large Egg

Key Lime Pie Filling:

⅓ - ½ Cup Fresh Lime Juice
1 tablespoon Lime Zest about 2 limes
⅓ - ½ Cup Powdered Erythritol-Based Keto 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

Key Lime Pie 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. Set aside while you make the crust.

The Crust:

Preheat oven to 350 degrees.
Whisk together the almond flour, cinnamon, sea salt, and powdered sweetener in mixing bowl. Add the melted butter and egg. Mix until combined.
Press the crust into a lightly greased 9-inch pie pan, going about 1 ½ inches up the sides. Bake around 8 -10 minutes, or until the crust is just starting to brown. If crust starts to puff up, gently press it down before pouring in the filling.
Add filling to the crust as soon as it comes out of the oven. Bake for 20 to 25 minutes or until the center is set, but still soft.
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 3 to 5 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
Nutrition facts are calculated using 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.
To keep the filling from seeping into the crust: 1) Don’t poke holes in the crust when pre-baking and 2) Pour the filling into the crust and bake as soon as the crust comes out of the oven.
Please, please USE FRESH LIMES and not the reconstituted stuff, it's just not the same!
For Paleo, you can powder some coconut palm sugar. Just make sure the blender is completely dry! It will slightly affect the color and give it a slight caramel taste but will work.
As a special gift to my readers, I’ve teamed up with BESTI SWEETENERS to give you 10% OFF! Simply use the code “CRAVEABLE” at checkout.
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 using a different sized pie pan. Pans are measured across the top from inside rim to inside rim.
*Note- After some reader feedback, this recipe was slightly updated in March of 2020.

Nutrition