About Me

Vivica Menegaz

Nutritionist, Author, & Blogger

Hi I am Vivica, welcome to my blog! I am a certified nutritionist and the creator of the Healing Foods Method. My philosophy of healing is to let the right foods delight you, nourish you and make you healthy!

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
  • Carbohydrates: 7 gr net
  • Fiber: 5 gr
  • Protein: 11.11 gr
  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

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Comments 33

  1. dnicholls says:

    Just wondering if you could include the serving size with carb and fat count. Nuts are pretty high in carbs and so is lime juice, so wondering how low carb this is cos it sounds yummy but I need to keep my carbs under 20 gms.

  2. Donna says:

    Would love to make this. It sounds delicious but I think something is missing in the ingredients and instructions for the crust. I don’t see the egg or coconut oil listed in the instructions or the Swerve listed in the crust ingredients. Could you please clarify. Thanks.

    • The Nourished Caveman says:

      Dear Donna
      please read the instructions more carefully, all the ingredients are there and in the right place 🙂

      • Abby says:

        I see how the coconut oil is used for the crust but the egg isn’t listed does it go into the food processor with the other ingredients

        • The Nourished Caveman says:

          Hey Abby, the recipe said mix everything, and I gues it was not clear enough, so I updated it adding the egg to the list of things to add to the food processor. 🙂

      • Beth says:

        Actually, you don’t mention the egg anywhere in the directions for the crust. So, I’m assuming you put it in during the “Mix Everything until it forms a dough”, but probably shouldn’t make people assume in a baking recipe.
        Also, your tone of reply (though in text) comes off as rude to the original commentor. I’m, again, going to assume that you didn’t mean it that way and continue to peruse your recipes.

        • The Nourished Caveman says:

          Beth, please see answer above, and please do explain to me how I was “coming off as rude” ??
          Thank you

  3. Rachel says:

    This looks divine! Is the swerve a filling ingredient? It is listed as such, but mentioned in the directions as part of the crust. TIA!

    • The Nourished Caveman says:

      Sorry Rachel, I had forgotten to split the swerve between crust and filling 🙂
      I fixed it now!

  4. Maris Wild says:

    Thanks for all yhour recipes. I live in Australia and have not come across Swerve. What can I use to replace it. I have coconut sugar and maple syrup. Is that OK?


    • The Nourished Caveman says:

      Maris, stevia would be a better choice. Both coconut sugar and maple syrup are sugars, and to be avoided if you follow a keto or low-carb diet. 🙂

  5. Maris Wild says:

    What can I use to replace Swerve? I have not seen it in Australia.

    Thanks a lot

    • The Nourished Caveman says:

      Maris I would just use a bit of Stevia! Just go by your taste on how much to put.

  6. Raia says:

    Oh my goodness. This looks amazing, Vivica! Thanks so much for sharing it at Savoring Saturdays!

    • The Nourished Caveman says:

      You are very welcome!! Thank you for hosting such a cool weekly event!

  7. Holly says:

    This looks really good! But doesn’t Swerve have just as many carbs as sugar? (4 grams per tsp)

  8. jessica says:

    Looks great but I am missing many things for the crust. Wondering if I could make it crustless, sort of cheesecake style?

  9. Shirley Messerschmidt says:

    Confusing portion count for the pie…One portion is how many carbs.????

  10. Nasreen says:

    I am on a special diet and can’t have sour cream. Do you think it would be ok to substitute the sour cream with yogurt?

  11. Dana says:

    Is this supposed to set up in the fridge? It was really funny when I took it out of the oven.

    • The Nourished Caveman says:

      Yes it will harden in the fridge for sure.

  12. Linda says:

    Hi Vivica, Just found your website, looking for a recipe like this! Just wondering if you’ve tried blanched almond flour for the crust? I have no hazelnuts (but can buy them)–but am thinking you probably chose those to be a warmer contrast to the lime (more like a graham cracker crust)? Or is there a nutritional or other aspect, where the hazelnuts are better?

    • The Nourished Caveman says:

      You can totally use almond flour. I prefer the flavor of hazelnuts and so I wanted to try something different 🙂

      • Grant says:

        Another recipe I’ve tried used toasted almond flour to replicate the hazelnut flavor. Five-ish minutes in a pan over medium heat until you can smell it but before it starts to brown.

        • The Nourished Caveman says:

          Great idea! Almond would work just fine, I just LOVE the flavor of hazelnuts 🙂

  13. Grant says:

    Made this last night, ate a slice this morning, and it was tasty. The lime overpowered everything, though, so I’d suggest 3/4 cup lime juice instead of a full cup. (Less liquid might also help consistency.) 3 Tbps of Swerve gives it a hint of sweetness but doesn’t curb my sweet tooth, so I’d suggest another Tbsp of that (1/4 cup instead of 3 Tbsp). All in all, very good!

    • The Nourished Caveman says:

      Hi Grant, I do not like things too sweet, so the recipe can be modified to fit individual taste 🙂

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