An easy and delicious keto coconut key lime pie with coconut milk combines two great flavors. The custard filling tops a flaky almond and coconut flour crust. It's a great low-carb dessert that isn't overly sweet.
This year, I made a new low-carb pie to share at a small holiday family gathering. Instead of the more traditional desserts, I wanted to change it up by offering something more tropical.
I also retested an old pie crust made with both almond flour and coconut flour. Using both keto-friendly flours results in a light and flaky texture.
This tangy coconut key lime pie is not comparable to a regular one made with condensed sweetened milk. It's also much different than my key lime pie with cream cheese which comes with a cream cheese based crust and filling.
You'll find this is more like a coconut custard pie with a lime twist! It's always a favorite at Easter along with ricotta cheese pie. The filling is also thicker and richer than my key lime cheesecake in jars.
Making the Almond and Coconut Flour Pie Crust
The recipe for the crust is an adaptation of a coconut flour one from the Bruce Fife Cookbook. I added some sweetener to since it's being used for a sweet pie.
The crust is made with a blend of melted butter, low-carb flours, eggs, sweetener, and salt. Although I pre-baked it first, that shouldn't be needed.
Baking the Coconut Key Lime Pie Filling
I used a blend of coconut milk and heavy cream in the filling. But if you'd like the pie to be dairy-free, coconut cream can be used in place of the cream.
The filling is not overly sweet. I used xanthan and guar gum to firm up the custard. Additional egg yolks might work as well.
The base ingredients are combined first in a food processor or blender. Then the dried shredded coconut is stirred in.
Once it's poured into the prepared crust, it's baked at 400°F until set. Because of the added xanthan gum, it should set after baking. The baking is needed to cook the egg yolks.
To prevent burning the edges of the pie crust, use a pie shield or some aluminum foil to cover it while baking. Although I pre-baked the crust, that should not be needed since the filling is being baked.
A meringue topping can be added as the coconut key lime pie filling with coconut milk is similar to what you'd get in a keto lemon meringue pie.
The custard can be topped with a stabilized whipped cream made with heavy cream or coconut cream after cooled. Or, try piping on mounds of key lime mousse!
Some toasted coconut would be an excellent addition to sprinkle on top.
Other Recipes To Try
Looking for more keto pies for holiday desserts? Take a look at some of these popular recipes:
- Sugar Free Chocolate Pie has a rich and creamy pudding filling topped with whipped cream.
- Keto Coconut Cream Pie is a decadent pie that is sure to impress all your guests.
- Sugar Free Pecan Pie has all the sweet taste you love without all the high carb sweetener.
- Keto Apple Pie is made with chayote squash but you'll never miss the real apples.
- Keto Peanut Butter Pie whips up quickly as there's no baking needed.
Low Carb Coconut Key Lime Pie from Scratch
- Melt butter in a medium microwavable bowl.
- Add almond flour, eggs, sweetener and salt. Mix well. Stir in sifted coconut flour.
- Knead dough with hands for about one minute, then shape dough into a ball.
- Roll out between wax paper to about ⅛ inch think and turn dough into 9 inch pie pan.
- Prick bottom and sides of crust with fork (if using for a no-bake filling). Place a pie shield or aluminum foil over the edges to prevent burning.
- There's no need to pre-bake the crust for a baked pie filling like this coconut key lime. For a no-bake filling, bake crust at 400°F for 10 minutes (if using for a no-bake filling).
- Combine coconut milk, heavy cream, xanthan gum, guar gum and sweetener in a food processor or mixing bowl.
- Add egg yolks and lime juice. With food processor blade or electric mixer combine all ingredients until well blended. Stir in dried coconut if using.
- Spread filling into pie crust.
- Bake at 350°F for 10 minutes. If desired, the pie can be baked for up to 25 minutes if the center is too jiggly.
- Allow to cool for 10 minutes before refrigerating. Just before serving, top with whipped cream.
Array ( [serving_size] => 114 [calories] => 199 [carbohydrates] => 6 [protein] => 8 [fat] => 15.3 [saturated_fat] => 7.5 [polyunsaturated_fat] => 1 [cholesterol] => 141 [sodium] => 162 [potassium] => 32 [fiber] => 4 [sugar] => 0.9 [vitamin_a] => 500 [calcium] => 70 [iron] => 1.6 )
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Post updated on December 8, 2020 with new images and improved recipe. First published on April 25, 2011.