Home » desserts » No-Fuss Key Lime Pie 🍋 gluten free, keto & paleo

No-Fuss Key Lime Pie 🍋 gluten free, keto & paleo

37 comments

  1. Jennifer S. says:

    Thanks for the recipe. This was delicious, although definitely had quite a bit of avocado flavor. I followed the recipe exactly by weight and used just shy of 3 avocados, but added just a bit more lime juice and zest because I love limes. The avocados were just ripe. I let it sit for about 6 hours in the refrigerator. The great thing was, my dinner guests were all avocado fans and loved my “avocado” pie, and half of them requested the recipe, so definitely a hit, but I guess I was just hoping the avocado wouldn’t be so obvious. I agree with you that it’s even better the next day, although still tasted a bit avocado-y. I will try again maybe with your soaked cashew suggestion. Again, I and my guests love avocado so the taste was just fine. Delicious even. I was just hoping for the key limes to be more of the star. This crust was epic, by the way. I didn’t think it’d turn out without baking, but the toasting ahead of time made it absolutely perfect in taste and texture. So similar to a graham cracker crust. Maybe even better! ❤️

  2. aimee says:

    I made this for a friend’s birthday last night and it was really good! It only set for a few hours but was delicious! Today it is even better. My kids and husband loved it until they heard that it had avocado and erythritol in it. Next time I have to keep my mouth shut!!! (more for me though) 🙂

  3. Jaya Sathya says:

    This came out awesome! Key lime is my husband’s favorite pie and he said I’d knocked it out of the park. I said silent thanks to you 😀 . I used Lakanto monkfruit with Erythritol for sweetener and most of a huge Florida avocado, as that is what I had on hand. Thai kitchen sells coconut cream in a can, so used up the whole can. Thank you so much for this healthy low carb pie.

  4. Melissa says:

    Any avocado substitute? This looks good but hubby can’t have avocado and we are dairy free. More coconut cream??

    • Bob says:

      I would try soaked cashews, almonds, or macadamias made into a puree, or cashew or macadamia butter (less). If this doesn’t set up enough in the fridge, add some coconut oil to help it set.

      • Bob says:

        Also if you want it green add a small handful of baby spinach or lightly steamed spinach, or something similar.

        • Paola van der Hulst says:

          I wouldn’t do that tbh… spinach has texture and a very distinct taste- it’ll be hard for it to go completely unnoticed 😉

          • Bob says:

            Yeah fair enough. I would only use maybe 4 or 5 baby spinach leaves in the whole pie, which wouldn’t give much presence.

            The avocado version I made did taste of avocado to be honest, which was odd, but I don’t know. I used the weight of avocado suggested.

          • Paola van der Hulst says:

            Mmmm thanks for letting me know Bob! Someone else did comment the same thing for the first time (today in fact!), so I’ll take a look. Honestly when you add fresh ingredients some variables are bound to change (my key limes could’ve been more zesty etc). xo!

  5. B says:

    I have been loving all the recipes I have tried from you, but I am having trouble with this one. I’m not sure if it’s the sweetener (I only had stevia on hand), or if I used too much lime juice/zest, but it came out very tart almost like a sour avocado, and pretty much inedible. The crust: perfection! I made it into little muffin cups for a “fat bomb” and was making them to share so I doubled the recipe and got 72!! Maybe I didn’t add enough sweetener? I could dip them in chocolate…ha! Or maybe it was because i doubled it? Sometimes recipes have trouble doing that. Any suggestions or insight?

    • B says:

      Oh- I loved both the cookies n cream and cookie dough fat bombs. Amazing! The cookie dough ones are so simple! And the cookies n cream ones are wonderful with the added coffee flavor. Just beautiful!

  6. Joyce says:

    I made this for 4th of July and it was a big hit! Zesting all those limes were a pain but worth the effort! Thanks for another great recipe Paola 🙂

  7. Ping says:

    Ingredient called for “1/4-1/2 cup powdered xylitol”, however the link is for granulated xylitol. Which is correct?

    • Paola says:

      Hi Ping! Xylitol isn’t sold in powdered form, but if you read the section on sweeteners it explains that you can powder it yourself xo

  8. Alison says:

    Thank you for replying so quickly!
    I just whipped this up, and it’s chilling in the fridge right now. Mine does look a lot greener than in your photos. I wonder if it’s the coconut/avocado ratio? I did weigh both, but maybe I needed more coconut cream. Oh well… it tastes great!

    • Paola says:

      Could also be the avocados? When you use natural products they’re always bound to be some variations! Let it hang out in your fridge if you can overnight for best taste (tastes great after even just a few hours, but you’ll know what I mean tomorrow!) xo!

  9. Alison says:

    Thanks for this recipe. Going to make today.
    Are the measurements (I’m using ounces) for the coconut cream and avocado by weight or by volume (fluid ounces)? In other words, should I weigh them or measure in a liquid measuring cup? Thanks!

  10. Mary Folkins says:

    Hi. When I click on the US button to convert the measurements to cups it works great on the screen but most of it reverts back to grams when I click the print button. I’ve been writing the conversion on the printed recipe by hand but would be nice if I didn’t have to. Do you have any idea why this would happen. Thanks.

    • Paola says:

      We’re working on adding this feature with the recipe plugin provided Mary, hopefully it’ll be available soon

  11. Liz says:

    This looks truly amazing… can’t wait to try the recipe! Thanks so much for sharing this and so many others too….

  12. Mon says:

    Not gonna lie, even though I’ve made plenty of great recipes from you, I was still a bit skeptical of this one. But once again you did not disappoint at all! I made a 1/3 of the recipe with my daughter into small treats and they’re unbelievably good. You would never think these are healthy desserts and the crust blew my mind! You’re a genius

  13. LaWanda says:

    Oh, Paola, I am so confused. Regarding the instructions for the KETO GRAHAM CRACKER CRUST, you say, “Allow to come to room temperature and freeze while you make the pie filling.” What ingredients are not already at room temperature? Please help me understand.

    • Paola says:

      Hi LaWanda! Since you toasted the almond flour and the butter is melted, your mix will lightly be a bit warm 😉 xo!

  14. Alex says:

    Can’t wait to try this AND the bagels! Any chance you’ll ever try a baguette or maybe even a crusty dinner roll recipe? Also, just wanted to share – I know you’ve mentioned sukrin gold before (amazing!) but just in case you haven’t tried the regular sukrin powdered and sukrin:1, they are the best substitutes for sugar I’ve ever tasted. Even though they’re just erythritol like Swerve, I really don’t pickup any of that cooling sensation and aftertaste I get from Swerve. Even non-keto friends have said it’s impossible to tell it apart from sugar. I have to order it online, but I think it’s well worth it. You’ve probably already tried them, but just in case! 🙂

  15. Linda says:

    Love you and your recipes but, do you mean No Fuss? I am sure there isn’t any fuzz either but I thought I should just make sure.

    Thanks for all you do!!

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