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Keto Avocado Key Lime Pie

4.97 from 549 votes
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Keto Avocado Ley Lime Pie is a vegan, no-bake, and paleo-friendly treat. A healthy raw dessert with a coconut, almond, and cashew crust!

Avocado key lime pie vegan, no bake and low carb.

What’s an Avocado Key Lime Pie?

An Avocado Key Lime Pie is like a revisited Key Lime Pie recipe, with the sweetened condensed milk replaced with avocado pulp!

Are regular Key Lime Pies keto-friendly?

No, a traditional Key Lime Pie is made with condensed milk, icing sugar, and a lot of juice, so it is not keto-friendly at all!

In fact, a classic Key Lime Pie contains as many as 50 grams of carbs per serving!

So, let’s see how to make a keto-friendly version of this classic recipe!

Avocado key lime pie vegan, no bake and low carb.

How To Make The Keto Avocado Key Lime Pie

My Keto Avocado Key Lime Pie is naturally vegan, using fresh avocado to create a lovely creamy key lime filling. Plus, it’s super easy to make.

Avocado key lime pie vegan, no bake and low carb.

Ingredients for the Keto Key Lime Pie

All you need are 10 ingredients that we all have in our pantry:

  • Desiccated Coconut – I am using super-fine unsweetened desiccated coconut. If you live in the US, check the ingredient list to make sure there’s no sugar added.
  • Cashew – feel free to use roasted or unroasted. Both work. I prefer the flavor of unroasted nuts.
  • Almonds – same as above, feel free to use roasted or unroasted. Again, I’m a fan of raw almonds.
  • Liquid sweetener – as I love low-carb, sugar-free desserts, I am using sugar-free maple syrup in this recipe to make it keto-friendly. However, any liquid sweetener would perfectly work. My healthy recommendations are brown rice syrup or maple syrup. Read my review of keto sweeteners for a full list!
  • Sea salt – optional, but you can balance the flavors very well in any dessert.
  • Vanilla – same as above the optional touch that makes a huge difference.
  • Avocado – I provided the amount in cups to make the recipe very precise. Some avocados make 1/2 cup, but some larger South American ones can measure as much as one full cup. Make sure yours are soft, ripe but with no darken part inside. Avocados are one of the best keto-friendly vegetables.
  • Coconut milk – I made the recipe either with canned coconut milk or light package coconut milk. Regular milk isn’t keto-friendly, so it is essential to use plant-based milk.
  • Coconut oil – I used unrefined coconut oil, but if you don’t like the coconut flavor so much, use refined coconut oil. Don’t use any other oil!
  • Lime juice – did you know you don’t need a juicer to get all the juice of a lime? Read my simple instructions to juice a lime with just a fork!
  • Lime zest – of course, this is another optional ingredient but so much recommended!
Avocado key lime pie vegan, no bake and low carb.

Preparing The Keto Key Lime Pie

This recipe makes a 10-inch key lime pie.

You can use a regular glass dish pie or a removable bottom tart pie – that’s what I am using: easy to unmold, beautiful presentation.

However, you can use a glass pie dish and use a pie server to serve each pie slice.

Avocado key lime pie vegan, no bake and low carb.

Frequently Asked Questions

Does it taste like avocado?

Your guests won’t believe there’s an avocado in there! It doesn’t taste like avocado at all.

The lime juice and sugar-free maple syrup cover the avocado flavor perfectly.

How Many Carbs Are In Avocado Key Lime Pie?

This recipe contains 6.2 grams of net carbs per serving.

Avocado key lime pie vegan, no bake and low carb.

More Keto Pies

If you like pies, you’ll love these:

Enjoy the easy healthy avocado key lime pie, and don’t forget to share a picture of your creation with me on Instagram if you try this!

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Avocado key lime pie vegan, no bake and low carb.

Keto Vegan Avocado Key Lime Pie

6.2gNet Carbs
Keto Vegan Avocado Key Lime Pie is a healthy raw paleo dessert with a coconut almond and cashew crust. 
Prep: 20 minutes
chill 1 hour
Total: 1 hour 20 minutes
Yield: 12 people
Serving Size: 1 slice
4.97 from 549 votes



  • 1 cup Almonds raw, unroasted, unsalted
  • cup Cashews raw, unroasted, unsalted
  • ¾ cup Unsweetened Desiccated Coconut
  • ½ cup Sugar-Free Maple Syrup or sugar-free powdered erythritol (fewer carbs, recommended!)
  • ¼ teaspoon Vanilla Extract
  • ¼ teaspoon Salt
  • 3 tablespoons Coconut Oil melted

Key lime avocado filling

  • 1 ½ cup Avocado about 3 avocado
  • ¾ cup Coconut Oil
  • ¼ cup Unsweetened Coconut Milk low-fat or regular
  • cup + 2 tablespoons Lime Juice
  • Zest of 1 Lime
  • cup + 2 tablespoons Sugar-Free Maple Syrup or sugar-free powdered erythritol (fewer carbs, recommended!)
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.


Make the base

  • In a food processor, with the S blade attachment, add all the base ingredients. The order doesn't matter.
  • Blend at high for about 1-2 minutes. Stop the food processor, scrape down the side every 30 seconds and repeat until the ingredients come together and form a sticky batter that is easy to press into a pie dish to form a crust. If too dry or crumbly, add an extra 1-2 tablespoons of water. 
  • Press the mixture into an 8-inch non-stick removable bottom tart pan. You can also use an 8-inch glass pie dish. I found the first option easier to unmold and serve beautiful pie. 
  • Make sure the mixture gets an even thickness on the bottom and sides of the tart pan – about 3-4 mm thick is what I found the best to hold well. Freeze while you prepare the key lime filling. 

Make the filling

  • Place all the filling ingredients into a blender or food processor, except the lime zest.   
  • Blend/process on high until it forms a creamy green batter. It should have no lumps. 
  • Stir in the lime zest with a spatula.


  • Pour the avocado key lime filling into the prepared pie base, spread evenly with a spatula, and return to the freezer for 1 hour a least or 3 hours in the fridge.
  • To unmold, push up the removable bottom of your tart mold and it will release the pie easily. If you are using a glass pie dish, simply cut the pie into 8-12 servings. Serve the slice using a pie server.
  • Store up to 5 days in the fridge in a cake plastic box. The box prevents the avocado from being in contact with the cold air, and it won't change the lovely green color. 
  • Serve with a dollop of dairy-free coconut yogurt and extra lime zest.


Nutrition panel is using a sugar-free crystal sweetener, net carbs per slice 6.2 g. Note that net carbs go to 14g per slice if you don’t use sugar-free maple syrup.
Freezing: if this pie is too large, freeze any extra slice! Defrost 1 hour before serving. 
Tried this recipe?Mention @sweetashoneyrecipes
Serving Size: 1 slice
Yield: 12 people
Serving: 1sliceCalories: 289kcal (14%)Carbohydrates: 9.8g (3%)Fiber: 3.6g (15%)Net Carbs: 6.2gProtein: 3.4g (7%)Fat: 27.7g (43%)Sodium: 65.7mg (3%)Sugar: 4.1g (5%)Vitamin C: 9.9mg (12%)Calcium: 30mg (3%)Iron: 0.9mg (5%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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    44 Thoughts On Keto Avocado Key Lime Pie
    1 2
  1. 5 stars
    We adore this pie… recognizing greatness when we taste it! The whole community loves this dish, and when there’s an abundance of avocado, it’s this pie’s time to shine!

    xoDave S.
    Ventura, CA

  2. 5 stars
    I have made this dessert twice now and keep coming back for more….amazing! Definitely cannot taste the avocado and it is nice and zesty with the limes. I did replace cashews with walnuts and used powdered natural sweetener in the base as well as the filling, came out great. Thank you 🙂

    • Oh thanks, Dani! I came to the comments not only for reviews, but to see if anyone used any substitutions for the cashews!

  3. Hi. I’m interested in making this recipe but I’m confused about the sweetener. Whether I use the Sugar-free flavored maple syrup OR sugar free powdered erythritol, is it still 1/2 cups for the base, and 1/3 & 2 tbsp for the filling?

    • Yes you can simply swap one ingredient by the other in same quantity. So yes the filling will have either 1/3 cup + 2 tbsp of sugar-free maple flavored syrup or powdered erythritol. The base required 1/2 cup of sweetener, same as mention before use the option you want. The option with powder erythritol will be less sweet and the avocado flavor can show more that’s why I prefer sugar free maple flavored syrup in this pie recipe, XOXO Carine

  4. 5 stars
    Absolutely delicious. My family can’t get enough of this lime pie. It’s a winner in our home and anyone I’ve given a taste to. Thank you so much

  5. 5 stars
    I made it tonight! It’s in the freezer right now! Love this recipe – hope it tastes as good as it looks! 🙂

  6. 5 stars
    I didn’t realize it was so high in carbs, should have read that first 14 net carbs per slice is a lot more than I usually eat. But tastes great!

    • It is a dessert, a treat to fix your lemon pie craving but so yes it is a bit high carb side. However, it is better than indulging on a high sugar lemon pie 🙂 I am so glad you love it. XOXO Carine.

    • If you eat dairy, butter typically works great in place of coconut oil. In place of coconut milk you can use evaporated milk. I’ve also heard that silken tofu works in place of coconut milk but that may take a bit more experimentation. Hope this helps 🙂

      • Unfortunately this is not right for no bake keto recipes. You can’t replace coconut oil by butter or the pie won’t hold together. Coconut milk can always be replaced by almond milk – milk has lactose and it won’t be keto friendly as well. Finally tofu is also on the grey zone on keto so I won’t recommend that option too if you are on strict keto. Enjoy the recipe, XOXO Carine

  7. 5 stars
    Can I substitute the desiccated coconut with something else? I find desiccated coconut hard to swallow. It remains in my mouth when all else has been swallowed!

    • Hi, you can try more almond meal instead. I didn’t try myself so I am not sure if a 1:1 ratio will work well. Adjust with more almond meal until it comes together as a dough. Enjoy the pie, XOXO Carine.

    • Hahah I agree but it freeze well if you don’t want to eat this all at once 🙂 Enjoy the desserts on the blog. XOXO Carine.

  8. Is the coconut milk for the filling supoosed to be canned, or can it be from a refrigerated carton? So excited to try!

    • Yes. I prefer canned coconut milk as it is pure coconut milk with the perfect balance of fat. Carton ones often have thickeners and additives. It also has less fat and doesn’t get the same creamy filling, it end up more liquid. Enjoy the recipes on the blog. XOXO Carine.

  9. I’d like to use almond meal instead of grinding the almonds. How much of this would I substitute in place of the almonds? Thanks!

    • It is hard to tell how much you need as I did not try myself. I would recommend to starts with a similar amount minus 1/3 cup and then adjust to see how it goes. Add more if it doesn’t come together. Enjoy the pie ! XOXO Carine.

  10. I’m on the keto diet so maple syrup is out of the question. My go-to option for a sweetener is Swerve, but it’s only available in either granular or powder. Wondering if you have any suggestions for how to use this instead of liquid sweetener? Add water? Also, since I won’t be using maple, I assume that the lime will be sufficient to mask the taste of the avocado? Or would you suggest vanilla instead? Thanks!

    • Hello! I am not using maple syrup in this recipe but a keto sugar free liquid sweetener that has the same flavor as maple syrup. It is natural, sugar free, no carbs, no calories and made of monk fruit and stevia. I highly recommend you try this in this recipe ! Much tastier than sugar free crystal sweetener that often leave some crunchy bites into raw dessert. You can check out my Maple Flavored Sugar Free Syrup. Enjoy the recipe ! XOXO Carine.

  11. 5 stars
    i love this pie! it’s too easy to be this good and tasty — i cut back on the sweetener in the crust – mostly because i didn’t have enough — but then my husband and i can sprinkle on some sugar and stevia respectively — but it hardly needs it even with half the maple syrup — then we did sliced strawberries and he did some whipped topping — wow wow wow — this is as good as how i previously made key lime pie with sugar and a gingersmap crust with all the cooking of everything — next time i might try some ginger in the crust —

    this is an outstanding recipe — thank you

    • WOW ! that is the most beautiful comment I get today 🙂 I love when my recipes makes people happy. I have got a sweet tooth so I agree the amount of maple could probably be decreased. Love your addition of strawberry and ginger idea in the crust. I will definetly try this next time! Thanks for taking a minute to add such a beautiful comment on my blog. XOXO Carine.

  12. The base: I have an almond intolerance so I took hazelnuts but it was liquid…not a paste!! I think 11/4 maple syrup is too much??

    • Hi! I understand you are having an intolerance to almonds but hazelnuts (or walnuts) should not be used in this recipe. Both of those nuts contains 20 g more fat per 100g and less fibre. It means that when blend with the same amount of liquid in a recipe they will release extra moisture from their fat and absorb less moisture because they contains less fibre. That is why you end up with a liquid base using hazelnuts. If you can’t have almonds, it will be a totally new recipe that you ill have to make up. I would recommend you add only 1 cup of liquid sweetener, blend, check the texture and add more gradually until it forms a dough that stick together. Also, note that when a dough is liquid for a raw recipe you can always add more ground nuts, blend, until the texture is the one you like. It is a nice trick to end up with a dough that has the texture you expect and if you have too much of it, freeze! Enjoy, XOXO Carine.

  13. 5 stars
    Wonderful taste and even better the next day! And as a side benefit if one “accidentally” freezes the filling one can make (et voila!) KEY LIME PIE ICE CREAM! So its really 2 desserts in one! Thank you Carine you Magic Chef you!

    • I agree! I love this pie even more after with hours or a day in the fridge. Great idea about the ice cream ! I never though about it so clever for my summer Popsicle for the kids! Thanks for sharing your ideas too. I love to exchange about recipes, this makes me SO happy! Have a lovely day. XOXO. Carine.

    • Sure ! Macadamia or walnuts would taste great too in this crust or simply almonds ! Enjoy the recipe. XOXO Carine.

        • Well, I don’t like walnuts because they always release too much oil in no bake goods but it is working with it, the taste and uis simply to much different for me. That is why I won’t recommend it but if it is all you have or can have it is an option. XOXO Carine

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The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.

The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.

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