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    Home >> Low-Carb

    Low Carb Blueberry Lime Pie {Keto, Vegan, Paleo}

    Published: Jan 12, 2018 · Modified: Jun 17, 2022 by Emily · This post may contain affiliate links · 26 Comments

    Deliciously tangy lime cream swirled with an easy blueberry compote. Low Carb Blueberry Lime Pie! You won't believe this is wholesome! {Zero added sugar, and it's free from gluten/grains, dairy and eggs.}

    Jump to Recipe

    Originally published Jan 2018 - Updated Jun 2022

    Blueberry Lime Pie (Keto, Vegan, Paleo) PrettyPies.com

    Key Lime Pie, Remix!

    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!!

    Disclosure: we are members of Amazon Affiliates and other affiliate partnerships and earn commissions on qualifying purchases made from this website.

    Low-Carb Blueberry Lime Pie (Keto, Vegan, Paleo) PrettyPies.com

    Easy Method

    There's nothing complicated about this recipe. It's easy and foolproof!

    No baking. No ice baths. No gelatin.

    Mix and chill.

    You'll need a food processor to make this recipe. I recommend this one.

    To make the crust, pulse together the ingredients (almonds, coconut oil and sweetener) then press into a 7" springform pan. (This makes it tall and pretty. If you use a standard pan, I would double the recipe.)

    To make the filling, blend the ingredients in a food processor, starting with avocado then adding the remaining liquids then oil at the end. The coconut oil helps solidify the filling so you don't have to bake it to set.

    I always recommend tasting your filling and adjusting to your preference. Sometimes it needs a little more sweetener or a little more salt.

    Low-Carb Blueberry Lime Pie (Keto, Vegan, Paleo) PrettyPies.com

    Low-Carb Alternative to 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.

    Update: I discovered sugar free syrups that work as a 1:1 replacement to pure maple syrup!

    Lakanto and Besti both have these syrups - that I think are technically marketed as coffee syrups! - but I use them in everything, ha! Especially cake.

    Lakanto makes sugar-free maple syrup, too but the maple flavor may come through too much. I would stick with vanilla or classic.

    Avocado... in Desserts!

    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 😉

    I use medium size avocados in my recipes. I buy from Aldi where they are all about the same size (that fits in the palm of your hand) and they are less expensive.

    Does it turn BROWN with Avocado in it?

    Nope.

    Lime juice is a natural preservative to keep it fresh.

    Over time, the color will become less vibrant, but it definitely does not turn gross and brown like an overripe avocado or old guacamole lol.

    Low-Carb Blueberry Lime Pie (Keto, Vegan, Paleo) PrettyPies.com

    Goodbye, Dates. A Sugar-Free Alternative

    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.

    The Easy No-Bake Crust

    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.

    Low-Carb Blueberry Lime Pie (Keto, Vegan, Paleo) PrettyPies.com

    Hello, Easy Blueberry Compote!

    I had no idea a compote would be so EASY! Don't let it intimidate you if you've never made one.

    Simply cook down a handful of blueberries with a splash of lime for about 5 minutes. This concentrates and enhances the flavor and sweetness.

    AND makes this gorgeous deep purple color that's SO pretty against the soft green of the pie.

    How to Store

    Keep this pie refrigerated for up to 5 days, although its best freshness is within 1-2 days.

    Freezing is not recommended due to the change in the texture of the compote.

    Who's ready for some luscious lime pie? This may be my new go-to pie! (Especially when avocados go on sale for 29 CENTS at Aldi! Woot!)

    If you make this recipe, be sure to tag me on Instagram @emily.likes.food #prettypies. I love seeing your creations!

    Low Carb Blueberry Lime Pie {Keto, Vegan, Paleo}

    Deliciously sweet and tangy lime cream with a blueberry swirl on an almond crumb crust. Unbelieveably sugar-free!
    5 from 4 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 15 minutes
    Servings: 10 slices
    Author: Emily

    Ingredients

    Crumb Crust

    • 1 ½ 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
    • ¼ cup coconut milk
    • 2 ½ Tbs lime juice
    • 30-40 drops Sweet Leaf vanilla creme stevia - to taste
    • ½ cup coconut oil - melted
    • 2 teaspoon vanilla extract
    • Pinch of pink salt
    • Zest of 2 small limes

    Blueberry Compote

    • â…” 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 ½ 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

    What I used
    Nutrition Facts
    Low Carb Blueberry Lime Pie {Keto, Vegan, Paleo}
    Amount per Serving
    Calories
    322.63
    % Daily Value*
    Fat
     
    31.43
    g
    48
    %
    Saturated Fat
     
    14.05
    g
    88
    %
    Trans Fat
     
    0.004
    g
    Polyunsaturated Fat
     
    3.63
    g
    Monounsaturated Fat
     
    11.64
    g
    Sodium
     
    4.01
    mg
    0
    %
    Potassium
     
    377.8
    mg
    11
    %
    Carbohydrates
     
    10.19
    g
    3
    %
    Fiber
     
    5.63
    g
    23
    %
    Sugar
     
    2.35
    g
    3
    %
    Net Carbs
     
    4.6
    g
    Protein
     
    5.55
    g
    11
    %
    Vitamin A
     
    66.11
    IU
    1
    %
    Vitamin C
     
    6.16
    mg
    7
    %
    Calcium
     
    64.88
    mg
    6
    %
    Iron
     
    1.24
    mg
    7
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag @emily.likes.food #prettypies!

    Lime Cheesecake Bites (Dairy-Free Keto Low-Carb Paleo Vegan) PrettyPies.com

    More Lime Love

    Have you noticed I sort of have an obsession with lime flavored desserts? They're SO good. So tangy, fresh and zingy. It's so refreshing and bright.

    Check out the collection HERE but probably my fav is LIME CHEESECAKE Bites!

    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!

     

    « Low-Carb Mocha Mousse (Dairy-Free)
    Peanut Butter Cream Cakes {Vegan, GF, No-Bake} »

    Filed Under: Low-Carb, Pie Tagged With: almonds, avocado, blueberry, lime, low carb, no-bake

    About Emily

    Emily is the creative force behind the food blog, Pretty Pies, a destination for people interested in healthier eating, and for those with dietary restrictions and preferences, such as dairy-free, gluten-free and egg-free.

    Emily specializes in healthy desserts that are low-carb, keto, and made with plant-based natural ingredients. She is the author of two cookbooks in the low-carb sweets niche, "PS It's Healthy," and "Yay It' Sugar-Free!"

    Her recipes have reached millions of people across the globe over a 7-year time span, and helped countless readers enjoy delicious desserts without detriment to their health.

    When she's not creating in the kitchen, she loves spending time with her family and petite Goldendoodle, Eevee, spending time in nature, and eating Tex-Mex.

    Reader Interactions

    Comments

    1. Kathryn

      January 12, 2018 at 6:40 pm

      Is there a substitute for Syria in your recipes?

      Reply
      • Emily

        January 12, 2018 at 6:44 pm

        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!

        Reply
    2. Erin

      January 20, 2018 at 1:23 pm

      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.

      Reply
      • Emily

        January 20, 2018 at 1:30 pm

        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

        Reply
    3. Gisèle

      January 23, 2018 at 10:29 am

      How do you cover the pan with a paper towel without touching the surface?

      Reply
      • Emily

        January 23, 2018 at 10:34 am

        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!

        Reply
      • Tara

        April 26, 2021 at 1:39 pm

        Any substitute for the blueberry compote? I'm on a Very low carb diet due to diabetes. Although I'm allowed some leeway, blueberries are on my high carb list.

        Reply
        • Emily

          April 26, 2021 at 1:40 pm

          You could use sugar-free whipped cream or just a simple lime zest on top 🙂

          Reply
    4. Hannah

      February 17, 2018 at 1:46 pm

      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

      Reply
      • Emily

        February 17, 2018 at 1:58 pm

        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.

        Reply
    5. Emma

      March 23, 2018 at 10:43 pm

      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!

      Reply
      • Emily

        March 23, 2018 at 10:56 pm

        Yes it's just to add a little sweetness. You can leave it out if you like 🙂

        Reply
      • Connor

        August 16, 2020 at 8:01 pm

        Could I substitute tigernuts for the almonds in this recipe for a nut-free alternative?

        Reply
        • Emily

          August 16, 2020 at 10:51 pm

          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

          Reply
    6. Britt Park

      May 01, 2018 at 9:22 am

      Carbs?

      Reply
      • Emily

        May 01, 2018 at 9:38 am

        3.3 g net carbs per slice 🙂 via MyFitnessPal.com

        Reply
    7. Sk

      May 07, 2018 at 2:19 am

      Can i know the calories

      Reply
      • Emily

        May 07, 2018 at 8:28 am

        266 cal per slice, based on 10 slices (via MyFitnessPal) 🙂

        Reply
    8. Marla

      May 14, 2018 at 12:32 pm

      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!

      Reply
      • Emily

        May 14, 2018 at 12:39 pm

        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

        Reply
    9. Rebecca

      October 15, 2018 at 11:25 pm

      If I wanted to make this with almond flour, how much would I use in place of the whole almonds?

      Reply
      • Emily

        October 15, 2018 at 11:36 pm

        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 🙂

        Reply
      • Jacqueline

        April 29, 2020 at 3:10 pm

        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.

        Reply

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