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.
- Serves: 9 portions
- Serving size: 1 portion
- Calories: 466
- Fat: 42 gr
- Carbohydrates: 7 gr net
- Fiber: 5 gr
- Protein: 11.11 gr
- 2 cups raw hazelnuts
- 1 egg
- 4 Tbs Chia seeds
- 4 Tbs organic butter, melted
- 1 Tbs coconut oil
- 1Tbs Swerve
- 1.5 cup coconut cream
- 1.5 cup sour cream
- 3 large eggs
- 1 cup fresh key lime juice
- 3 Tbs Swerve
- 1 Tbs Key Lime Zest
- ½ cup unsweetened coconut shavings
- Pre heat oven to 375 degrees F.
- 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.
- Now grease a 6 by 9 inch pyrex with coconut oil.
- Press the crust flat into the pyrex.
- Bake for 20 min at 375 F.
- In the meantime prepare the filling.
- In a large bowl mix all the filling ingredients and blend with an immersion blender until smooth and frothy.
- Remove the crust from the oven once done.
- Pour filling onto crust and put back in the oven at 350 degrees.
- Bake for 45 minutes.
- Remove from the oven, and let cool,then sprinkle evenly with the coconut flakes.
- The refrigerate overnight
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.
Ok Nutritional info is on there now 🙂
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.
please read the instructions more carefully, all the ingredients are there and in the right place 🙂
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
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. 🙂
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.
Beth, please see answer above, and please do explain to me how I was “coming off as rude” ??
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!
Sorry Rachel, I had forgotten to split the swerve between crust and filling 🙂
I fixed it now!
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?
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. 🙂
What can I use to replace Swerve? I have not seen it in Australia.
Thanks a lot
Maris I would just use a bit of Stevia! Just go by your taste on how much to put.
Oh my goodness. This looks amazing, Vivica! Thanks so much for sharing it at Savoring Saturdays!
You are very welcome!! Thank you for hosting such a cool weekly event!
This looks really good! But doesn’t Swerve have just as many carbs as sugar? (4 grams per tsp)
learn all about Swerve here:
Looks great but I am missing many things for the crust. Wondering if I could make it crustless, sort of cheesecake style?
Confusing portion count for the pie…One portion is how many carbs.????
7 grams of net carbs per portion.
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?
How about coconut cream instead?
Is this supposed to set up in the fridge? It was really funny when I took it out of the oven.
Yes it will harden in the fridge for sure.
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?
You can totally use almond flour. I prefer the flavor of hazelnuts and so I wanted to try something different 🙂
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.
Great idea! Almond would work just fine, I just LOVE the flavor of hazelnuts 🙂
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!
Hi Grant, I do not like things too sweet, so the recipe can be modified to fit individual taste 🙂