Low Carb Blueberry Lime Pie {Keto, Vegan, Paleo}
Deliciously tangy lime cream swirled with an easy blueberry compote. Low Carb Blueberry Lime Pie! You won’t believe this is healthy! {Zero added sugar, and it’s free from gluten/grains, dairy and eggs.}
Say hello to my NEW lime PIE! This is a remake of one of my FAVORITE pies of all time and one of the most popular recipes on Pretty Pies…. my KEY LIME PIE.
That’s one of the recipes I make over and over again, take to parties and serve to friends. It’s such a classic!
But now it got a special LOW CARB makeover, plus a flavorful twist! And I’m so EXCITED!!
Lime Love
Have you noticed I sort of have an obsession with lime flavored desserts? They’re SO good.
Of course the Key Lime Pie, but have you checked out my Key Lime Cheesecake, and Low-Carb Lime Cheesecake? And I almost forgot about my Strawberry Lime Avocado Cream Pie. oh yum!
And my most popular recipe of all time.. Blueberry Lime Cheesecake!
I LOVE LIME. And if you do too, you’ll love this Blueberry Lime Pie!
Goodbye, maple syrup…
For a while I’ve been experimenting with replacing the maple syrup in recipes with canned coconut milk and stevia to cut my sugar intake. And it has worked amazingly well.
Especially for tangy flavors like LIME. The lime flavor compliments the taste of the stevia so much. You may not notice the stevia at all — just the delicious flavors.
Avos, you’re still my bff
I’ll never give up my AVOCADOS. They go with everything. Their smooth, silky texture and natural richness makes the BEST cream pies!
Not to mention they’re SO good for you! High in fiber and healthy fats plus more potassium than bananas! DESSERTS WITH BENEFITS 😉
Goodbye, dates
To remake my Key Lime Pie without added sugar, I also had to redo the CRUST. And that means no more medjool dates (tear). I really love dates, but unfortunately they’re not low-carb.
BUT all hope is not lost. I made a crust that I REALLY love. Dare I say.. even more??
It’s still made with almonds (yay!), but instead of dates, I used coconut oil and stevia to add sweetness and stability.
It’s now even MORE of a fine crumb crust. It reminds me of those GRAHAM CRACKER crumb crusts from traditional cheesecakes. Light and sweet with all those delicious tiny bits. Crazy good!
And still SO simple and easy to make in a food processor. The whole pie can be made in under 15 minutes. Then pop it in the freezer for a few hours to set up.
Hello, Compote!
Don’t get scared off by the compote! Simply cook down a handful of blueberries with a splash of lime for about 5 minutes. It concentrates and enhances the flavor.
AND makes this gorgeous deep purple color that’s SO pretty against the soft green of the pie.
Who’s ready for some luscious lime? This may be my new go-to pie! (Especially when avocados go on sale for 29 CENTS at Aldi! Woot!)
Click here to pin this recipe on Pinterest
If you make this recipe, be sure to tag me on Instagram @emily.likes.food or Facebook @Emily’s Pretty Pies! #prettypies. I love seeing your creations!
Low Carb Blueberry Lime Pie {Keto, Vegan, Paleo}
Ingredients
Crumb Crust
- 1 1/2 cups almonds
- 2 Tbs coconut oil
- Pinch of pink salt
- Dash of pure stevia powder - or 15 stevia drops
Key Lime Pie Filling
- 2 ripe avocados
- 1/4 cup coconut milk
- 2 1/2 Tbs lime juice
- 30-40 drops Sweet Leaf vanilla creme stevia - to taste
- 1/2 cup coconut oil - melted
- 2 tsp vanilla extract
- Pinch of pink salt
- Zest of 2 small limes
Blueberry Compote
- 2/3 cup blueberries
- Splash of lime juice
- 10 drops Sweet Leaf vanilla stevia
- Splash of vanilla
Instructions
To make the crust:
- Pulse together all ingredients in a food processor until crumbs form. Add a splash of water to help it blend, if needed.
- Press into a 7" springform pan lined with parchment. Press firmly with a flat measuring cup.
- Freeze while you prepare the filling.
To make the filling:
- Blend the avocados smooth in a food processor. Scrape down the sides.
- Zest and juice the limes. Reserve 1/2 the zest for garnish.
- Add the remaining ingredients, streaming in the oil last.
- Taste and adjust for sweetness/tang. Add more zest or stevia if needed. Add an extra Tbs lime juice if your avocados are large.
- Spread cream over the crust and set aside.
To make the compote:
- Cook blueberries and lime juice in a small pot over medium heat for about 5 minutes, stirring frequently and smashing with a spoon or spatula.
- Add vanilla and stevia and mix well. (optional: blend with an immersion blender)
- Spoon or pipe blueberry compote onto the pie and swirl with a knife. Garnish with remaining zest.
- Lay a paper towel over the pan (not touching the surface) then cover pan tightly with foil and freeze for 3-4 hours until set.
- Transfer to the fridge until ready to serve. Enjoy!
Notes
24 Comments
Kathryn
Is there a substitute for Syria in your recipes?
Emily
For this recipe, simply use my non-low -carb key lime pie recipe (https://prettypies.com/recipe/key-lime-pie/ ) and add you can add a blueberry compote with 2 tsp maple syrup. Hope that helps!
Erin
Hi Emily! Love your site! Can’t wait to try some of these. Question on this one–have you ever combined cashews with the avocados in this recipe? I saw your other blueberry key lime pie recipe which also sounds delish and just wondered if you have ever tried combining any of these.
Emily
Thanks! I have combined them but as layers in this low carb Lime Cheesecake: https://prettypies.com/low-carb-lime-cheesecake
I haven’t mixed them together yet but I’ll definitely add to my list to try!! I bet it’s so good
Gisèle
How do you cover the pan with a paper towel without touching the surface?
Emily
I use a tall springform pan, so there is a good 2 inches between the pie and the top of the pan. 🙂
If you use a bigger pie plate, just make sure the towel doesn’t dip down. Maybe secure it with the foil, or you could even tape it.
The paper towel is not required, but it does help absorb the extra moisture that accumulates. Hope that helps!
Hannah
This looks great!
Your recipe calls for 2 avocados… what variety do you use? Different varieties are different sizes.
Also, I don’t have stevia… I use Pyure. Do you know if that would work? And how much would I use?
Thanks
Emily
Thanks! I use 2 medium/average size avocados. Usually from Mexico, if that helps.
I haven’t tried Pyure, but the good thing is you can taste and adjust as you go! 🙂 that’s what I do.
Emma
Hey Emily!
If I don’t use the stevia powder in the crust will that cause a problem? Is the stevia purely for the sweetness of the crust?
Thanks so much!
Emily
Yes it’s just to add a little sweetness. You can leave it out if you like 🙂
Connor
Could I substitute tigernuts for the almonds in this recipe for a nut-free alternative?
Emily
I’m not sure since I’ve never tried tigernuts. I use a combination of pumpkin seeds (green/pepitas), coconut and sometimes flax or sunflower seeds for nut free recipes. Seeds are a great 1:1 sub
Britt Park
Carbs?
Emily
3.3 g net carbs per slice 🙂 via MyFitnessPal.com
Sk
Can i know the calories
Emily
266 cal per slice, based on 10 slices (via MyFitnessPal) 🙂
Marla
So bummed – love the look and it sounds yummy until I realized you are using avocados. I am so allergic to them… darn it…
I’m enjoying your site however because I like pretty things too (esp. food!) LOL! I found a couple low-carb treats I have to try (Lemon and Orange Cake bites).
Thank you!
Emily
Oh no! Sorry you’re allergic! Bummer. But I hope you enjoy the other recipes! I am planning on doing a Key Lime recipe without avocado soon
Rebecca
If I wanted to make this with almond flour, how much would I use in place of the whole almonds?
Emily
I would start with the same amount. Mix and see if it resembles a dough. It may need a little extra coconut oil to hold it together. It’s a flexible recipe since it’s no-bake 🙂
Jacqueline
This looks amazing. Can I use frozen avocado, (when they are out of season? )And can you please give an aproximate for the weight of the avocado’s I ‘ll need, since the frozen avocado come in packs of 500 grams. Thank you.
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