Tangy Key Lime Pie

SERVINGS: 8 SLICES

This diabetic-friendly twist on the classic Key lime pie is rich, silky, and bursting with citrus flavor—minus the sugar. With a crisp almond flour crust and a creamy filling made with fresh lime juice and a touch of sweetened condensed flavor (without the sugar), this pie hits the spot without spiking your blood sugar.

Ingredients:

For the Crust

1 ½ cups almond flour
3 tablespoons melted butter
1 tablespoon powdered monk fruit or erythritol sweetener
¼ teaspoon salt

For the Filling

4 large egg yolks
1 can (13.5 oz) unsweetened coconut cream (use only the thick part from the top)
⅓ cup fresh Key lime juice (or regular lime juice if Key limes aren’t available)
½ tablespoon finely grated lime zest
½ cup powdered allulose or monk fruit sweetener
1 teaspoon vanilla extract

Optional Topping

½ cup heavy whipping cream
1 tablespoon powdered monk fruit sweetener
½ teaspoon vanilla extract
Lime zest, for garnish

Instructions

1. Prepare the Crust:
Preheat oven to 325°F. In a medium bowl, mix almond flour, sweetener, melted butter, and salt until well combined. Press mixture evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 10–12 minutes, or until edges are golden. Let cool while preparing the filling.
2. Make the Filling:
In a medium bowl, whisk egg yolks until slightly thickened (about 1 minute). Stir in lime juice, lime zest, sweetener, coconut cream (just the solid top portion), and vanilla until smooth. Pour filling into cooled crust and smooth the top.
3. Bake & Chill:
Bake for 18–22 minutes, or until filling is just set but still slightly jiggly in the center. Cool at room temperature for 30 minutes, then refrigerate for at least 3 hours (or overnight) until fully chilled and firm.
4. Optional Topping:
Whip cream, sweetener, and vanilla until soft peaks form. Spread or pipe onto chilled pie just before serving. Top with lime zest if desired.

This AMAZING Recipe can be found in my Diabetic Desserts Cookbook here