KETO 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 melted KEY LIME AVOCADO FILLING – 1 ½ cup Avocado – ¾ cup Coconut Oil – ¼ cup Coconut Milk – ½ cup Lime Juice – Zest of 1 lime – ½ cup Sugar-free Maple Syrup
Making the Base
In a food processor, with the S blade attachment, add all the base ingredients. The order doesn't matter.
Blend Base Ingredients
Blend at high for about 1-2 minutes. Stop the food processor, scrape down the side every 30 seconds and repeat until the ingredients form a sticky batter.
Press in Pan
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.
Freeze the Base
Make sure the mixture gets an even thickness on the bottom and sides of the tart pan - about 3-4 mm thick. Freeze while you prepare the key lime filling.
Place all the filling ingredients into a blender or food processor, except the lime zest.
Blend Filling Ingredients
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 in Pie Crust
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.
NET CARBS FAT PROTEIN
Serving: 1 Slice Makes: 12 Slices
Prep: 20 Minutes Fridge: 60 Minutes
KETO AVOCADO KEY LIME PIE
SWIPE UP FOR PRINTABLE RECIPE