This Gluten Free Keto No Bake Key Lime Pie recipe has a creamy filling with a sweet nutty crust that is sure to be loved by all. It has all the classic taste of classic key lime pie, but in a much healthier way.
Why This Gluten Free-Keto No Bake Key Lime Pie Works
Key lime pie is a very simple summer dessert using sweetened condensed milk, egg yolks and of course, lots of lime. It is baked in a graham cracker crust and is unbelievably delicious, yet very high in fat and calories.
We’ve completely turned this dessert on it’s head first by using pitted dates, almonds and coconut for the base. This replaces the processed filled graham cracker crust. We use pitted dates in quite a few of our recipes, our Crunchy Almond Energy Balls being the most popular. They are quite versatile.
Next, the filling gets a complete makeover using cashews and coconut milk along with LOTS of lime. This creates the most luscious and creamiest filling you’ve ever had. You won’t miss the sweetened condensed milk at all!
What to Pair with Key Lime Pie:
Custard or cream pies (lemon meringue, key lime, banana cream, coconut cream) pair really well with fish. Their cooling sweet flavors are a great balance. So, if you’re whipping up a yummy fish-based meal, like this Grilled Salmon or Fish and Chips, finishing the meal off with a citrus creamy dessert is a perfect pairing.
A white, sharp, crisp white wine would be the perfect choice to go with this as well. All the flavors are very light and perfect for a summer meal.
- Almonds: These are ground to help create an equivalent to graham cracker crust.
- Raw Cashews: Soak them for 8 hours or boil for 30 minutes to get a tender texture.
- Coconut Milk & Coconut Oil: Used in replacement of the no-no ingredients found in traditional key lime pie recipes.
- Shredded Coconut: Mixed with the ground almonds and dates to add flavor and texture to the crust.
- Dates: These should be packed and pitted. They’ll be used to add a natural sweetness to the keto friendly crust.
- Liquids: Lime juice, liquid stevia, and vanilla extract each add flavor to the key lime pie filling. You’ll only need a few teaspoons.
HOW TO MAKE THE CRUST:
Step One – Pour almonds into a food processor and pulse until you get a finely ground consistency.
Step Two – Add in coconut flakes and pitted dates.
Step 3 – Continue pulsing (or blending) until the ingredients reach a smooth consistency.
Step Four – Press the pie crust mixture into the bottom of a parchment lined square baking pan.
HOW TO MAKE THE FILLING:
Step One – Add the soaked and drained cashews, lime juice, liquid stevia, vanilla extract, coconut oil, canned coconut milk in a food processor or blender and pulse until completely smooth.
Note: Blenders and high-speed food processors will achieve a softer texture than regular food processors.
Step Two – Pour the filling over the crust. Smooth with a spatula or knife if needed.
Step Three – Refrigerate for at least 3 hours or until completely set.
How to Serve Keto Key Lime Pie
- Save room for a slice of this pie after a meal, especially if you’re serving fish.
- Serve with a lemon slice, a dollop of whipped cream, lime zest, and squeeze of lemon juice garnish.
- When it comes to beverages, a piece can be served with a glass of coconut or almond milk.
While this pie is okay to have out at room temperature for serving, place any leftovers in the fridge (preferably in an airtight container).Print
A delicious and super simple dessert that is gluten free/keto friendly – this no bake key lime pie will become a new favorite for sure!
- ½ Cup Packed Pitted Dates
- 1 Cup Almonds
- ½ Cup Shredded Coconut
- ¼ Cup Fresh Lime juice
- 1 Cup Canned Coconut Milk (mainly solids)
- 2 teaspoons Liquid Stevia (adjusted to taste)
- 2 teaspoons Vanilla extract
- 3 Tbsp Melted Coconut Oil
- 2 Cups Raw Cashews, soaked for 8 hours (if you do not have time or simply forget, you can place the cashews in boiling water for 30 minutes). The result should be tender cashew nuts.
For the Crust:
- the almonds in a blender or food processor and pulse until you get a fine ground consistency. Then add dates (see notes) and shredded coconut.
- Line an 8’’ square pan with parchment paper.
- Transfer the crust into the prepared pan and press it down to cover it evenly.
For the Filling:
- the soaked and drained cashews, lime juice, liquid stevia, vanilla extract, coconut oil, canned coconut milk in a food processor or blender and pulse until completely smooth. (Blenders and high-speed food processors will achieve a softer texture than regular food processors)
- Pour the filling over the crust. Smooth with a knife if needed.
- Refrigerate for at least 3 hours or until completely set.
- Dates should be moist and sticky. If yours are dry, soak them in warm water for 20 minutes, then drain excess water until you get a sticky dates puree..
- Note 2: Canned coconut milk – spoon the solids first and use the liquid part as needed until desired consistency.
WHAT TO PAIR WITH THIS:
- This dessert is freezer friendly, just store it in an airtight container and thaw it in the fridge for a couple of hours before serving.
- You can replace liquid stevia with any other liquid or powdered sweetener.
- You can replace almonds with any other nuts, preferably pecans or walnuts.
- Prep Time: 40 minutes
- Cook Time: 3 hrs chill time
- Category: dessert