Easy Keto Recipe
Key Lime Pie Base – 1 cup Almonds – ⅓ cup Cashews – ¾ cup Desiccated Coconut – ½ cup Sugar-free Maple Syrup – ¼ tsp Vanilla Extract – ¼ tsp Salt – 3 tbsp Coconut Oil KEY LIME AVOCADO FILLING – 1 ½ cup Avocado – ¾ cup Coconut Oil – ¼ cup Coconut Milk – ⅓ cup + 2 tbsp Lime Juice – Zest of 1 lime – ⅓ cup Sugar-free Maple Syrup
Combine the key lime pie crust ingredients in the bowl of a food processor.
Blend at high speed for about 2 minutes until a sticky batter forms.
Gather the pie crust batter, form a large dough ball, and press it in the pie pan.
Freeze the no-bake pie crust while preparing the key lime pie filling.
Slice the avocado, discard the pit and the skin. Discard any avocado with dark lines in the flash.
Slice the limes, juice them. Do not discard the skin, grate it on a hand grater to get the zest.
Combine all the key lime pie filling ingredients in the jug of a blender.
Blend the keto key lime pie ingredients in the blender until it's smooth and creamy.
Add the lime zest and stir with a spatula until well distributed.
Pour the low-carb key lime pie filling on the no-bake pie crust.
Spread the filling all over the key lime pie and take it to the freezer for one hour.
Once the key lime pie filling has set, sprinkle some more lime zest.
Cut the cold keto key lime pie into 12 even slices.
Decorate the keto key lime pie with a dollop of dairy-free coconut yogurt.
NET CARBS FAT PROTEIN
Serving: 1 Slice Makes: 16 Slices
Prep: 15 Minutes Cook: 45 Minutes