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Low carb key lime pie from scratch

Low Carb Coconut Key Lime Pie from Scratch

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 people
Calories: 199kcal
A sugar free key lime pie with a flaky gluten free coconut flour crust. This is a great sugar free pie that isn't overly sweet. Perfect for the holidays.
Print Recipe


Pie Shell:



Pie Shell:

  • Melt butter in a medium microwavable bowl.
  • Add almond flour, eggs, Swerve 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 1/8 inch think and turn dough into 9 inch pie pan.
  • Prick bottom and sides of crust with fork.
  • Bake crust at 400 degrees F for 10 minutes. Set aside.


  • Combine coconut milk, heavy cream, xanthan gum, guar gum and Swerve in a food processor.
  • Add egg yolks and lime juice. Process all ingredients until well blended. Stir in dried coconut if using.
  • Spread filling into pie crust.
  • Bake at 350°F for 10 minutes.
  • Allow to stand for 10 minutes before refrigerating. Just before serving, top with whipped cream.


You may sub the stevia with another 1/4 to 1/2 cup sweetener. Just be careful not to add too much erythritol as it may crystallize.


Serving: 114g | Calories: 199kcal | Carbohydrates: 6g | Protein: 8g | Fat: 15.3g | Saturated Fat: 7.5g | Polyunsaturated Fat: 1g | Cholesterol: 141mg | Sodium: 162mg | Potassium: 32mg | Fiber: 4g | Sugar: 0.9g | Vitamin A: 500IU | Calcium: 70mg | Iron: 1.6mg

Additional Info

Net Carbs: 2 g | % Carbs: 4.5 % | % Protein: 18 % | % Fat: 77.5 %

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