It doesn’t take long to extract the juice of the key limes, especially if you use a juicer/press/citrus squeezer. The citrus press is an inexpensive kitchen tool and a real time-saver when juicing lemons and limes. The key lime is smaller and seedier than that of the regular lime that is found in the grocery store. Plus it’s higher in acidity giving this luscious pie it’s distinct flavor. Use fresh key limes and plenty of zest for the best flavor. It’s light, creamy, tangy and very delicious. Great option for garnishing would be to use whipped coconut cream. To make it you will need to chill a can of coconut milk in the fridge for at least 8 hours without shaking it and then whip up the thick cream only (not the water). It doesn’t work with all coconut milk brands though, so you would need to experiment with different ones.

Keto Key Lime Pie Recipe

Ingredients:

Crust

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

Key Lime Filling

400 g avocado about 3
250 g coconut cream chilled
2 tbsp 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 tsp kosher salt to taste

Preparation:

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. 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.

Key Lime Filling

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, seasoning and adjust accordingly. Key limes can vary a lot in taste, so start with the lower amount and add to taste. 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. If you like, serve the pie topped with a bit of whipped cream and slices of lime for additional garnish.

Nutrition Facts:

Amount Per Serving (1 slice)

• Calories 297
• Calories from Fat 252
• Total Fat 28 g
• Saturated Fat 12 g
• Cholesterol 12 mg
• Sodium 160 mg
• Potassium 284 mg
• Total Carbohydrates 8 g
• Dietary Fiber 5 g
• Sugars 1 g
• Protein 5 g

Enjoy it.