Healthy Key Lime Pie

healthy key lime pie recipe

Key lime pie is one of my favorite desserts, and when made this way, it is healthy enough to eat for breakfast. I know… it’s not made in a crock-pot (though I’ve got a great crock-pot cheesecake recipe coming soon!).

5.0 from 1 reviews
Healthy Key Lime Pie
 
Prep time
Cook time
Total time
 
A grain free and dairy optional key lime pie recipe that is healthy and delicious.
Author:
Recipe type: Dessert
Serves: 6-8
Ingredients
  • Crust
  • ¾ cup almonds or pecans, finely ground in blender
  • 2-3 TBSP butter or coconut oil
  • 1 TBSP almond butter for stickiness
  • Filling
  • zest and juice of 6-8 fresh limes. [I didn't actually use key limes... they take forever and I don't think they taste any better, but you can if you want. Also, fresh limes really make the difference! I've tried this with organic lime juice and it just isn't the same!
  • 5 eggs
  • 1 tsp vanilla
  • 5 teaspoons of coconut flour
  • 1 cup of coconut milk. [If you make your own, just make sure it is smooth and well strained. If not, this brand doesn't have BPA and tastes great]
  • Stevia (or honey if you eat it) to taste - I use about a teaspoon of my homemade stevia tincture
  • Optional- Some heavy cream and a little vanilla or stevia to whip
Instructions
  1. Preheat oven to 375.
  2. Powder almonds or pecans and mix with coconut oil and almond butter. Press this in to the bottom or your pie pan. This will not make a sweet crust. If you prefer a sweeter crust, you can use my Homemade Lara Bar Recipe as a crust and it works really well!
  3. Either way, put the crust in the oven for about 10 minutes until it starts to brown.
  4. While its browning, put the eggs in the blender and beat until smooth and frothy.
  5. Add the lime juice and zest, vanilla, coconut flour, coconut milk and sweetener to taste.
  6. Blend until smooth.
  7. When crust is browned, slowly pour the filling into the pan. If you don't pour slowly, some of the crust may float up and mix with the filling. This is not a big deal, but messes with the texture.
  8. Bake for about 30-35 minutes or until the middle doesn't wiggle when you shake the pan.
  9. When set, remove and let cool.
  10. This is the hardest step... put in the fridge and do not eat until it has cooled completely.
  11. While you are waiting, whip the cream and vanilla or stevia if you are using.
  12. Enjoy... even for breakfast!

Are you a key lime pie person? What’s your favorite healthy dessert? Let me know below!

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Reader Comments

  1. LOL – I just noticed a typo.  At the beginning of the directions you wrote “How to make Healthy Cheesecake”.  I am looking forward to that recipe as well!  😉

  2. LOL – I just noticed a typo.  At the beginning of the directions you wrote “How to make Healthy Cheesecake”.  I am looking forward to that recipe as well!  😉

  3. This is a fabulous recipe.  Made the pie today!  Yum!!  Thank you for sharing it with us. I hope a cookbook is in your future.  Your recipes never disappoint!!

  4. How much actual lime juice in ounces do you use? I used 7 limes (approx 6 oz lime juice)…and boy was it tangy! I’m guessing 6 ounces was too much. Perhaps I had some super juicy limes? We loved the crust! I plan to make it again, just curious about appropriate amount of lime juice. Also, have you ever made it with lemon juice instead? I’m thinking I might try that at some point.  We never eat dessert so this was such a treat. We ate half the pie the first night after dinner and the other half the second night!

  5. Hi, I tried this recipe the other day. I used 1 tsp of stevia (the baking version). It turned out extremely sour, and could not eat it. Any suggestions? I can’t use syrops, cane sugar, agave, etc. as I am on a no added sugar challenge. My only options are stevia, or something like apple butter.

  6. Like some others, mine first attempt turned out too tart.  I checked other key lime pie recipes for quantity of lime juice and found lots called for a 1/2 cup (125 ml or — according to Google — 4.22675 ounces.)  It was just right.   Love this and so do my kids…

  7. Hi. Recipe looks delish, but can someone tell what exactly is ‘filling’ – its one of the ingredients, and I’m a bit confused

    • The bulleted list in the recipe is a little messed up. It should read as Crust: [list of ingredients] then Filling: [list of ingredients]. “Filling” is the mixture of ingredients that make up the pie, aside from the crust.

  8. Just found this post when looking for healthy desserts. It looked so yummy I had to make it straight away! We didn’t have limes so I used bergamot lemons that we got delivered with our organic fruit and veg this week. They worked amazingly well. Also I was able to just chop them up and mix with the rest of the filling, without juicing first, which saved time. I ended up making too much filling so I used the rest of it to make a few healthy muffins (I poured the filling from the mixer onto the crust and the remainder of the filling I mixed with more nuts, coconut oil and coconut flakes and then baked it in little muffin cups at the same time with the pie). I found the pie the best with some cream and chopped fruit before bedtime: it might be the few extra carbs that helped me sleep better which was an added bonus!

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