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Low Carb Blueberry Lime Pie {Keto, Vegan, Paleo}
Deliciously sweet and tangy lime cream with a blueberry swirl on an almond crumb crust. Unbelievably sugar-free!
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Servings:
10
slices
Calories:
322.63
kcal
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
⅔
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!
Nutrition
Calories:
322.63
kcal
|
Carbohydrates:
10.19
g
|
Protein:
5.55
g
|
Fat:
31.43
g
|
Saturated Fat:
14.05
g
|
Polyunsaturated Fat:
3.63
g
|
Monounsaturated Fat:
11.64
g
|
Trans Fat:
0.004
g
|
Sodium:
4.01
mg
|
Potassium:
377.8
mg
|
Fiber:
5.63
g
|
Sugar:
2.35
g
|
Vitamin A:
66.11
IU
|
Vitamin C:
6.16
mg
|
Calcium:
64.88
mg
|
Iron:
1.24
mg
|
Net Carbs:
4.6
g