Keto Key Lime Pie


This keto key lime pie is simply amazing.  I love, love, love key lime pie, but for obvious reasons, I rarely eat it.    I am really excited that I found a way to make it wheat free and sugar free.  I wanted to test this recipe out before I serve it at Thanksgiving dinner in a few days.  Only a couple tweaks will be made…and I will tell you these along the way!


The Crust:
3 ounces of macadamia nuts
1 cup of almond flour
1 egg
1/2 teaspoon of stevia powder extract
A couple cranks of pink Himalayan salt


Preheat oven to 350.  Grind the nuts until fine.  (Here is where I am making a change.  I thought I could really like a lumpy crust with huge chunks of macadamia nuts because I LOVE macadamia nuts.  So, I tried to pulse mine in my Nutribullet.   Big mistake.  Not that we didn’t choke down this entire pie in the course of two days,  but the lumps were a no-go.  I don’t have a food processor, but I have a coffee bean grinder that will do the trick.)  Add all the ingredient in a mixing bowl, and mix with your hands.  Press the dough into a pie plate, and bake for 8-10 minutes.  Let it cool completely before adding the filling.


Key Lime Filling:
6 eggs
1 can of coconut milk
1/4 cup of xylitol
1/2 teaspoon of stevia powder extract
zest of 3 limes
1/2 cup of lime juice
1 tablespoon of arrowroot flour


Whisk all the ingredients in a glass mixing bowl except the arrowroot flour.  (that is my girl showing off her whisking skills) Heat up a few inches of water in a saucepan over medium heat.  Put the glass bowl over the saucepan making sure the water doesn’t touch the bottom of the bowl.
I would like to add in here that I felt like a chemist.  I don’t bake.  You have to be really exact, actually measure and use lots of dishes.  i am too rambunctious for all that exactness.  My  husband even took a picture of me whisking away at the stove.

You are supposed to continue to whisk for 10 minutes or until it thickens.  Mine wasn’t thickening after 2 minutes, so I grew bored of whisking and added in the arrowroot flour.  (Next time I will practice patience.)  Pour the filling (mine was lime water basically) into the cooled pie crust and refrigerate for 2 hours.

I waited 4 hours and because I didn’t follow directions, my pie filing was still very liquified.  I was devastated for many  reasons.  First of all, I wanted to eat a piece.  Secondly, I bought all the ingredients, and because I knew it would be successful, I doubled what I bought, so I could make two.  Third, I wanted  to post a fun recipe you could make for your Thanksgiving feast.

Nothing goes to waste, so I decided to put it in the oven.  I baked it at 300 for about 20 minutes.  My husband was worried it would end up like a quiche, but it was magnificent!  Even with the lumpy crust.  🙂  One more thing I might do on the big day is make some whipped cream…just heavy whipping cream, stevia, and vanilla extract!

Very Vague Nutrition Facts:  (Serves 8)
Calories:  250
Fat: 25 grams
Protein:  8 grams
Carbs (net) 7 grams


*Recipe loosely based from a combo of SparkPeople Recipes, Yummly,  and SugarFree Mom. 




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