KETO KEY LIME PIE

EASY

INGREDIENTS

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.

1

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.

2

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.

3

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.

4

Make Filling

Place all the filling ingredients into a blender or food processor, except the lime zest.

5

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.

6

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.

7

Unmold

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.

8

NET CARBS FAT PROTEIN

6.2 grams

27.7 grams

3.4 grams

SERVINGS

TIME

Serving: 1 Slice Makes: 12 Slices

Prep: 20 Minutes Fridge: 60 Minutes

KETO AVOCADO KEY LIME PIE

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