No-Bake Gluten Free, Paleo & Keto Key Lime Pie

No-bake, no-fuss! This gluten free, paleo and keto key lime pie is extra creamy, citrusy and with all good-for-you ingredients!

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Course Dessert

Cuisine American

Keyword dairy free, gluten free, grain free, keto, low carb, paleo

Prep Time 20

Cook Time 5

Chilling Time 2

Total Time 25

Servings servings

Calories 297kcal

Ingredients

For the keto graham cracker crust

192 g almond flour or meal (both work great!)
1/4-1/2 cup powdered xylitol or sweetener of choice, to taste
1 teaspoon cinnamon
1/4 teaspoon kosher salt
56 g melted unsalted grass-fed butter or ghee/coconut oil, as needed

For the keto key lime pie

400 g avocado about 3
250 g coconut cream chilled (see notes)**
2 tablespoons freshly grated key lime zest
80 ml freshly squeezed key lime juice to taste
1/3-1/2 cup powdered xylitol or sweetener of choice, to taste
1/4-1/2 teaspoon kosher salt to taste

Metric - US Cups

Instructions

For the keto graham cracker crust

Lightly toast almond flour in a skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes). This is very important taste-wise, so don't skip!
Transfer toasted almond flour to a medium bowl, and mix in sweetener, cinnamon and salt. Add in butter, mix until thoroughly combined, and press into an 8 or 9-inch pie dish. Allow to come to room temperature and freeze while you make the pie filling.

For the keto key lime pie

Blend all the filling ingredients (starting with the lower amounts) together using an immersion blender (or high speed blender) until creamy smooth. Taste for sweetness, tanginess and seasoning and adjust accordingly. Key limes can vary a lot in taste, so start with the lower amount and add to taste (keeping in mind that the flavors will develop while chilling).
Spread the key lime filling over the graham crust lined pie and refrigerate preferably overnight (the key lime kick becomes so much better!). But if in a pickle you can always pop it in the freezer for an hour or so.
Keep in the fridge for 3-4 days, and frozen for a month or two.

Notes

* Please see section on Sweeteners for more deets on powdering and sweetening options.

Though if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕

**Coconut cream is the thick part of your full-fat canned coconut milk, and it's easiest to separate it by refrigerating the unopened can overnight and scooping out the cream, discarding the water.

Please note that nutrition facts were estimated per slice, assuming a yield of 10 slices. And, you can always lower the carb count by decreasing the thickness of the crust (you can get away with even 1-1 1/2 cup of almond flour).

Nutrition

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