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

24 comments

  1. 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!!

  2. 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! 🙂

  3. 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!

  4. 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

  5. That looks totally amazing! Was searching for a no bake cheesecake like recipe when I bumped into this one. And I love lime in everything so will be making this next week! Can’t wait to try it!

  6. Liz says:

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

  7. 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

  8. 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!

  9. 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!

  10. 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

  11. 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 🙂

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