Key Lime Pie is such a classic summer flavor and it also happens to be my dad’s favorite pie, so it brings back good memories. This keto-friendly version uses a coconut cream vs sugar filled condensed milk and the coconut flour just helps thicken it a bit. Make sure you use full fat coconut cream, not canned coconut milk. You should be able to find it at any store in the baking or canned food aisle and also the aisle with the Asian ingredients.

For the pie crust, I use the Diamond of California Pie Crust in Pecan, I keep them in the freezer so I always have one on hand, I love them! They also sell them at Walmart.

KEY LIMES VS LIMES

You want to use key limes in this recipe if you can, I mean it is called key lime pie! Key limes are more tart than regular limes, they are also more yellow and have more seeds than regular limes. They are small and it takes a little work to get the juice out of them, a key lime will produce about 2tsp of juice per key lime where a traditional lime will produce about 2tbsp of juice. So buy a bundle of them and squeeze everything you can out of them! The fresh juice is definitely worth it, don’t replace with bottled lime juice, plus you need the zest.

INGREDIENTS

• 1 can of full fat coconut cream (13.5 oz can) 

• 2 tbsp coconut flour

• 1 tsp granular erythritol 

• ½ cup lime juice (use key limes if you can) 

• Zest of 2 limes 

• 1 Diamond of California Pie Crust (I used Pecan)

Directions

1. Add all of the filling ingredients into a large mixing bowl, including the zest. Mix with an electric mixer until fully combined. 

2. Add the filling to the Diamond Pecan Pie Crust. 

3. Cover pie with plastic wrap and place pie in the refrigerator for at least 4 hours to set, overnight is optimal. 

4. Serve with whipping cream and garnish with slime slices if you desire. 

After you have let your pie sit in the freezer for at least 4 hours you can decorate it! Of course you can get creative here if you would like. Some people like to cover the whole pie in whipped cream, but I like to do some small dabs all the way around to make sure each slice gets the same amount. You can also zest a bit more key lime on top for a little extra freshness or place super thin slices of key lime on each slice.

The consistency is wonderfully thick and using the full fat coconut milk makes a slice so filling and satisfying! I think this will become one of you go to keto dessert recipes!