Key Lime Pie
*low carb *gluten free *dairy free *vegetarian *vegan
Servings Prep Time
8servings 45minutes
Cook Time Passive Time
10minutes 30minutes
Servings Prep Time
8servings 45minutes
Cook Time Passive Time
10minutes 30minutes
For the pie crust
For the key lime filling
For the pie crust (from
  1. 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
  2. Melt the tablespoon of coconut oil in the microwave if it is solid
  3. To a food processor, add the ground almonds, xylitol and salt. Pulse several times
  4. With the food processor turned on, pour in the flax egg, followed by the melted coconut oil. Pulse until it forms a ball
  5. Wrap the ball in plastic wrap and place in the refrigerator for 30 minutes
  6. Preheat the oven to 180°c
  7. Lightly grease a 9 inch/23cm pie pan
  8. 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
  9. 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
  1. 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
  2. Pour the filling on top of the base, use a spoon to create an even spread
  3. Serve immediately as it is or use slices of lime, quinoa, raw buckwheat, chia seeds and mint leaves to decorate!
Recipe Notes

Sweeteners for baking:-

Sweeteners vary greatly and so I advise using the one specified in the recipe for the best results. I find xylitol works very similar to sugar in baking, it weighs the same like for like as sugar and it is also a natural sweetener. Xylitol when eaten in large amounts may, like many sweeteners cause a laxative type effect, but I find it is not as bad as other sweeteners in this respect at all. The type of xylitol I purchase is called Total Sweet and is available in some larger supermarkets, health food stores like Holland & Barrett and on Amazon.

If you choose to use a different sweetener you may need significantly less than the recipe stipulates and you may experience a bitter aftertaste in your baked goods. Xylitol weighs the same like for like as sugar, where as many other sweeteners only need a tiny amount for the same sweetness, Jo xx