Sweet zingy key lime pie
Vegan Key Lime Pie

Following a vegan GD diet can be quite tricky as many of the usual high protein foods we recommend to eat to help pair carbs are not suitable for a vegan diet, and therefore, those following a vegan diet may struggle more than others to control blood sugar levels and may require a bit more help with medication. Please do not feel disheartened if this is the case, as those with higher insulin resistance will struggle to consume enough protein and natural fats.

This recipe wasn’t created by me but is two recipes put together from 2 other websites to create a great GD-friendly vegan dessert.

The pastry crust recipe can be found at Nora Cooks and the key lime filling at Total Sweet.

It would be tricky to tolerate the full recipe shown at Total Sweet due to the dates used in the recipe. Whilst other diabetics may tolerate them and have higher test targets they can follow, when pregnant, our targets tend to be much lower, and so this is why a GD diet can be a bit more restrictive.

Vegan Key Lime Pie
Vegan Key Lime Pie

Key Lime Pie

Sweet zingy key lime pie
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Course: Desserts, Snacks
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Keyword: avocado, lime, pie, tart
Free or Subscription Recipe: Free Recipe
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 1 hour 25 minutes
Servings: 8 servings
Calories: 268kcal
Author: Jo Paterson


For the pie crust

  • 200 grams ground almonds
  • 1 tbsp ground flaxseed
  • 3 tbsp water
  • 1 tbsp coconut oil melted
  • 1 tbsp xylitol or erythritol sweetener

For the key lime filling

  • 2 large avocado ripe, stoned and skinned
  • 2 whole lime the juice of 2 and zest of 1
  • 2 tbsp xylitol or erythritol sweetener
  • 2 tbsp cashew nut butter or other nut/seed butter


For the pie crust (from noracooks.com)

  • Make ‘flax eggs’ by combining the ground flax and water together in a small bowl. Stir and set aside for 5 minutes, until it thickens
  • Melt the tablespoon of coconut oil in the microwave if it is solid
  • To a food processor, add the ground almonds, xylitol and salt. Pulse several times
  • With the food processor turned on, pour in the flax egg, followed by the melted coconut oil. Pulse until it forms a ball
  • Wrap the ball in plastic wrap and place in the refrigerator for 30 minutes
  • Preheat the oven to 180°c
  • Lightly grease a 9 inch/23cm pie pan
  • Place the ball of dough on a sheet of plastic wrap. Take another large sheet of plastic wrap and put it on top of the dough. With your hands, start flattening the dough. Use a roller and roll the dough pretty thin, about ¼ inch thick. It’s okay if it’s not perfectly round yet, just do the best you can. It will stick without the plastic wrap. Now, remove the top layer of plastic wrap and carefully flip the pie crust onto the pie pan, using the bottom plastic wrap. Some pieces might fall off, that’s okay. Now use your hands and push the pie crust evenly into the pan. If pieces have fallen off or are going over the edge of the pan, push them into other areas that are bare, until you have an even crust. With a fork, prick the crust several times over the bottom. With a fork, prick the crust several times over the bottom
  • Bake for 10-12 minutes, until the bottom looks dry. Now your pie crust is ready to be filled and baked in any way you want!

For the key lime filling (from totalsweet.com)

  • Place the avocado, lime juice and zest, Total Sweet xylitol and cashew nut butter into a jug and use a stick blender to blitz until completely smooth
  • Pour the filling on top of the base, use a spoon to create an even spread
  • Serve immediately as it is or use slices of lime, quinoa, raw buckwheat, chia seeds and mint leaves to decorate!



Calories: 268kcal | Carbohydrates: 11g | Protein: 7g | Fat: 24g | of which saturates: 4g | Fibre: 7g | of which sugars: 1g