keto key lime pie {vegan, gluten-free}
key lime pie filling
1 cup raw cashews, soaked for 1-2 hours in hot water or 6-8 hours in cool water, then drained
1 large avocado
½ cup fresh lime juice
2-3 tablespoons lime zest
½ cup coconut cream
1 teaspoon vanilla extract
⅓ cup coconut oil, melted and cooled slightly (preferably "refined" for its neutral taste)
whipped coconut cream and lime slices, wedges and/or zest for topping (optional)*
INGREDIENTS
yield 12 servings
Pie Crust
2 cups fine/blanched almond flour
3 tablespoons coconut oil, melted and slightly cooled
1 egg white (if vegan, omit and add 1 more tablespoon of coconut oil)
½ teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon ground cinnamon
STEPS
for the pie crust
Preheat the oven to 350°F. (See notes for vegan and no-bake crust). In a medium bowl, combine the almond flour, coconut oil, egg white, monk fruit, vanilla, salt, and cinnamon.
Mix until a crumbly dough forms. Transfer it to a 9-inch pie pan and press it into the pan to form the crust, working it up the sides and evenly along the bottom of the pan (about ¼-inch thick). Flute the edges if you like. I use a small measuring cup to flatten the crust along the base of the pan. With a fork, poke holes in the bottom of the pie crust. Bake for 10-13 minutes, or until it is golden brown. Remove and allow it to cool completely- you can place it in the freezer to speed up the process.
In a high-speed blender or food processor, add the soaked/drained cashews. Pit the avocado and use a spoon to scoop it from the skin, place in the blender. Add the lime juice, lime zest (start with 2 tablespoons), monk fruit sweetener, coconut cream, and vanilla.
Pulse the blender a few times, then blend/process on high for 3-5 minutes, scraping down the sides with a spatula every minute or so. When the mixture is smooth, turn the blender to low speed and slowly drizzle in the melted coconut oil. Blend on high for another minute to combine.
Taste and adjust, adding a few more drops of sweetener or more lime juice or zest if needed.
Pour the Key lime pie filling into the almond flour crust. Smooth the top of it with a spatula. Transfer the pie to the refrigerator to chill for at least 4 hours, preferably overnight.
Before serving, top with coconut whipped cream.* Decorate with lime wedges, lime slices, and lemon zest (optional).
NOTE
For a vegan pie crust: Toast the almond flour in a pan set over medium heat for about 5-8 minutes, or until the almond flour turns a light golden brown. It toasts quickly so watch it carefully and stir it continually to prevent burning. Transfer the almond flour to a bowl and add the remaining crust ingredients (omit the egg white). Stir to combine. Press the crust into the pan- it will more closely resemble a "graham cracker crust" instead of a workable dough. Place it in the freezer for at least 15 minutes to set.
To make whipped cream topping: Place ¾ cup coconut cream OR whipped cream (if not dairy-free/vegan) in a chilled mixing bowl. Add ½ teaspoon the monk fruit sweetener and ½ teaspoon vanilla. Beat on low for about 1 minute, then increase to high speed and beat until it thickens, about 3-5 minutes. Spoon on top of the entire pie or serve individual slices with a spoonful of the whipped cream/coconut cream.
Substitutions: You can use butter or vegan butter in the crust if you'd prefer a buttery flavor. Use Key limes for a more traditional flavor (slightly sweeter and more tart) but regular limes will also work fine and are much easier to juice.
Taste the filling: The flavor can vary a bit based on the ripeness of the avocado, the limes used, etc. Taste and adjust as needed. Note that the lime flavor will mellow a bit once the pie is chilled.
Store the pie covered in the refrigerator for up to 7 days.