Coconut Key Lime Pie Keto and Low Carb

Coconut Key Lime Pie Keto By The Nourished Caveman 2

Coconut Key Lime Pie Keto and Low Carb

This is a great example of the delicious foods you can enjoy when you are following a ketogenic diet!

Here is a testimonial from Michelle G. who followed my meal plan:

“I have been following Vivica’s eating plan for about a little over a  month now. Throughout my life, I’ve always dieted and struggled on and off with my weight.  I have been on a low carb diet for about 1.5 year, but I found the ketogenic diet innovative and I don’t feel like I am ” lacking ” anything like  I did  when I was on a low carbs and low fat diet. Back then I had cravings for sugar or bad carbs, which I dont have anymore since Ive started changing the way I eat. I work up to 10 hour days and I travel for work a lot, but the recipes are simple and easy to follow and absolutely delicious.

My energy levels are higher, my skin looks better,  and  I don’t suffer from bloating or gas like I used to.
I am looking forward to a healthier lifestyle and to learning  more every day about the keto diet and its benefits. I follow Vivica’s blog and watch her cute videos. Her tips and diet plan have helped me a lot, they’ve showed me that its possible to be healthy without sacrificing flavor, healthy fats and meat ( that I LOVE)
I can only thank Vivica for the great job you do in raising awareness. If it weren’t  for her and the exposure on facebook and the blog, I would probably still be in my same old eating habits.”
You can see my meal plan here!
If you are new to the keto lifestyle please read this post to learn more about it. You can also take the Carb Intolerance Quiz to find out if this way of eating is for you!
I hope you will enjoy the delicious Pie and all my other recipes.

Keto Key Lime Pie
Nutrition Information
  • Serves: 9 portions
  • Serving size: 1 portion
  • Calories: 466
  • Fat: 42 gr
  • Net Carbs: 7 gr net
  • Fiber: 5 gr
  • Protein: 11.11 gr
Prep time: 
Cook time: 
Total time: 
  1. Pre heat oven to 375 degrees F.
  2. In a food processor grind the hazelnuts until they turn in to a flour, then add the chia seeds, Swerve, egg and melted butter. Mix everything together until a dough is formed.
  3. Now grease a 6 by 9 inch pyrex with coconut oil.
  4. Press the crust flat into the pyrex.
  5. Bake for 20 min at 375 F.
  6. In the meantime prepare the filling.
  7. In a large bowl mix all the filling ingredients and blend with an immersion blender until smooth and frothy.
  8. Remove the crust from the oven once done.
  9. Pour filling onto crust and put back in the oven at 350 degrees.
  10. Bake for 45 minutes.
  11. Remove from the oven, and let cool,then sprinkle evenly with the coconut flakes.
  12. The refrigerate overnight
If you want to lower the carb count for this recipe, just lower the amount of coconut cream and use more sour cream. Coconut cream has 4 gr of whole carbs per ⅓ cup.

Coconut Key Lime Pie Keto By The Nourished Caveman

Tres Leches Keto Cake for my B-day!

Tres Leches K eto Cake By The Nourished Caveman 2

Today is my birthday.

So I decided to treat you and I both to a cake we can actually eat without “cheating”!!

Tres Leches has always been one of my favorite cakes, and here I made it keto, so I could eat it without my blood sugar going through the roof.

I actually measured it after I ate a slice and it just went up from my baseline of 85 to about 100. Not bad for a cake!

The recipe is the exact translation of the Mexican recipe with some small substitutions.

I hope you will enjoy it!

Tres Leches K eto Cake By The Nourished Caveman

4.0 from 3 reviews
Tres Leches Keto Cake for my B-day!
Nutrition Information
  • Serves: 8
  • Serving size: 8 large portions
  • Calories: 394
  • Fat: 38.87 gr
  • Net Carbs: 4.52 net gr
  • Sugar: 0
  • Protein: 10.95 gr
Recipe type: Dessert
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
A keto, low carb version of the most popular Mexican cake!
  • Cake:
  • 9 eggs, separated
  • 1 cup swerve
  • 1 tablespoon vanilla extract
  • 1 cup coconut flour
  • Cream:
  • 3 tablespoons melted butter
  • ¼ cup creme fraiche (or coconut cream for dairy free option)
  • ¼ cup coconut cream
  • Topping
  • 2 cups organic heavy whipping cream (Or whipped coconut cream for dairy free option)
  • 1 tablespoon vanilla extract
  1. Cake:
  2. Preheat oven to 360 degrees
  3. Butter a 10x 10 inch pan (or a 10 diameter round springform pan) and line the bottom with parchment paper
  4. Pour the egg whites into a bowl and whisk with an electric whisk until very foamy.
  5. Add ½ cup swerve and continue beating until hard peaks form (2 to 4 min) then move the mixture into a large mixing bowl
  6. Rinse the whisk and in another smaller bowl mix the yolks with the rest of the sugar and the vanilla. Beat on high for about 4 min, until all the sugar has dissolved and the mixture turns very pale yellow
  7. Pour the egg yolk mix into the egg whites, slowly mixing with a spatula stirring from bottom to top
  8. Now add the coconut flour, sifting it through a fine mesh sieve
  9. Slowly stir in trying to preserve the fluffiness of the mix
  10. The batter should be runny, almost liquid
  11. Pour the batter into the cake pan and bake it for 20 to 25 minutes, or until a toothpick comes out clean
  12. Take out from the oven and let cool
  13. Once cool turn it our onto a plate, then invert again.
  14. Poke holes all over the top of the cake with a fork, so it will better absorb the sauce we are about to prepare
  15. Cream:
  16. In a mixing bowl combine the butter and 2 creams, until well blended. Might have to keep warm before mixing to blend more evenly.
  17. Topping
  18. In a mixing bowl whip the cream until very stiff.
  19. Now pour the cream mix on the cake and let absorb for 20 minutes.
  20. Finish the cake with the whipped cream.
  21. Serve immediately

Tres Leches K eto Cake By The Nourished Caveman 5

Are you tired and frustrated by having to constantly figure out what to cook for dinner? Are confused about the healthiest foods to feed your family, that will at the same time be really tasty and easy to make?

If you enjoyed the recipes in this post, you might want to get the one week Meal Plan! It’s the best way to get started with a WELL FORMULATED Ketogenic diet! The meal plan contains a full week of unpublished recipes, (all Paleo too!!), a shopping guide, and a list of good and bad foods!

Everything you will need to get started with Keto in the best / healthiest possible way!

Just click HERE to have a look at the MEAL PLAN!

Tres Leches K eto Cake By The Nourished Caveman 3



Orange Walnut Paleo Cake with Cardamom Cream

Orange Walnut Paleo Cake with Cardamom Cream

This is another version of grain-free, dairy-free Paleo cake. I tend to use a lot of exotic spices in my recipes, and cardamom is one of my favorite ones. I feel like it made plain old orange flavor more complex and interesting. if you really love cardamom try adding a teaspoon to the cake mixture too.

I really like this cake for breakfast or a quick snack, it makes a decent dessert too!






5.0 from 1 reviews
Orange Walnut Cake with Cardamom Cream
Recipe type: Breakfast, Dessert
Cuisine: Paleo, Gluten Free, Grain Free, Dairy Free
Prep time: 
Cook time: 
Total time: 
A deliciously spiced paleo cake perfect for dessert or breakfast! In this recipe the carbs are pretty high, but a good dose of healthy fat balances it nicely!
  • ½ cup almond meal
  • 2 cups coconut flour
  • 1 cup grated yams
  • 1 cup crushed walnuts
  • 1 teaspoon orange zest
  • ½ teaspoon lemon zest
  • 1 tsp baking soda
  • ⅔ cup coconut oil, liquid
  • 3 large eggs (preferably duck)
  • ½ cup canned coconut cream (I use this one!)
  • Cardamom Cream:
  • 1 cup canned coconut cream
  • 1 tablespoon freshly ground cardamom seeds
  • ½ tablespoon orange zest
  1. Preheat oven to 350 degrees.
  2. Grate Yams in a food processor, then transfer to a large mixing bowl.
  3. Add coconut and almond flour, walnuts, baking soda and zest to the bowl, stir well.
  4. Add coconut oil and cream to the mix.
  5. On the side whisk eggs lightly in another bowl, then add to cake mixture.
  6. (You can also put eggs, coconut oil and coconut cream in the blender and mix until frothy, then add to the dry ingredients)
  7. Mix ingredients thoroughly until well combined.
  8. Prepare a 9" baking pan by coating the interior lightly with coconut oil.
  9. Cut a piece of parchment paper to fit the bottom of the pan and place it on top of the coconut oil.
  10. Now pour the cake mixture into the pan and bake for 35/ 40 minutes, or until an inserted toothpick will come out dry.
  11. Let cake cool down for 10 minutes on a rack.
  12. In the meantime whisk together the coconut cream, orange zest and cardamom.
  13. When the cake is ready to serve, spread the cream to your taste on individual slices.

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