Low Carb Coconut Key Lime Pie from Scratch
Servings: 8 people
Calories: 199
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.
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Ingredients
Pie Shell:
- ¼ cup butter melted
- ½ cup almond flour
- 2 eggs
- ¼ cup low carb sugar substitute or equivalent sweetener
- ¼ teaspoon salt
- ½ cup coconut flour sifted
Filling:
- ¾ cup coconut milk
- ¼ cup heavy cream
- ½ teaspoon monk fruit liquid extract or ½ granular sweetener (see note)
- 2 teaspoons xanthan gum
- 1 teaspoon guar gum or additional xanthan gum
- 3 large egg yolks
- ½ cup Key West Lime Juice
- 2 tablespoons unsweetened shredded coconut optional
Instructions
Pie Shell:
- 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).
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.
Video
Notes
It's recommended to use a non-erythritol sweetener in the pie. Using a granular sweetener with erythritol can cause the filling to be gritty as the erythritol can crystallize. Using ¼ teaspoon monk fruit (or stevia) liquid sweetener and ¼ granular sweetener should be okay as the lower amount of erythritol shouldn't crystallize.
The pie crust most likely doesn't need to be baked separately. The recipe should work by filling the unbaked crust and then baking the pie for 20 to 30 minutes.
It's recommended to use a pie shield or foil to prevent burning the edges of the crust when baking.
Nutrition
Serving: 114g | Calories: 199 | 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
%
|
SmartPoints:
7