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 wholesome! {Zero added sugar, and it’s free from gluten/grains, dairy and eggs.}

Originally published Jan 2018 – Updated Jun 2022

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!!

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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 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.

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.

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 3 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 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

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!

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!