Crust:
- 1 1/2 cups almond flour
- 1/4 cup granulated erythritol (or another keto-friendly sweetener)
- 1/4 cup melted butter
- 1/2 tsp vanilla extract
Filling:
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- 1 can (14 oz)Â full-fat coconut milk or heavy cream
- 4 large egg yolks
- 1/2 cup key lime juice (fresh or bottled, make sure it’s sugar-free)
- 1/2 cup granulated erythritol (or another keto-friendly sweetener)
- 1 tsp lime zest
- 1/4 tsp salt
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Prepare the Crust:
-
- In a medium bowl, combine the almond flour, erythritol, melted butter, and vanilla extract. Mix until well combined and crumbly.
- Press the mixture into the bottom and up the sides of a 9-inch pie dish to form an even crust.
- Bake for 10 minutes or until golden brown. Let it cool while you prepare the filling.
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- Make the Filling:
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- In a medium saucepan over medium heat, combine the coconut milk or heavy cream, erythritol, and salt. Stir until the sweetener is dissolved and the mixture is heated through.
- In a separate bowl, whisk the egg yolks. Slowly add a small amount of the warm coconut milk mixture into the egg yolks while whisking to temper them.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining coconut milk mixture.
- Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes). Be careful not to let it boil.
- Remove from heat and stir in the key lime juice and lime zest until well combined.
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- Assemble the Pie:
- Pour the lime filling into the pre-baked pie crust, spreading it evenly.
- Bake the pie for 10-12 minutes, or until the filling is set but still slightly jiggly in the center.
- Let the pie cool to room temperature, then refrigerate for at least 4 hours or until fully chilled and set.
- Serve:
- Garnish with whipped cream or lime slices if desired.
- Slice and enjoy your keto key lime pie!
Feel free to adjust the sweetness and tartness according to your taste. Enjoy your low-carb, keto-friendly treat!