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.}

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

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!!

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

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!

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

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 ๐Ÿ˜‰

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

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.

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

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}

Deliciously sweet and tangy lime cream with a blueberry swirl on an almond crumb crust. Unbelieveably sugar-free!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 10 slices


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


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!


What I used


  1. Erin says:

    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 says:

      I use a tall springform pan, so there is a good 2 inches between the pie and the top of the pan. ๐Ÿ™‚
      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!

  2. Hannah says:

    This looks great!

    Your recipe calls for 2 avocados… what variety do you use? Different varieties are different sizes.

    Also, I donโ€™t have stevia… I use Pyure. Do you know if that would work? And how much would I use?


    • Emily says:

      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! ๐Ÿ™‚ that’s what I do.

  3. Emma says:

    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!

  4. Marla says:

    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 says:

      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

    • Emily says:

      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 ๐Ÿ™‚

Leave a Reply