Servings: 8 servings
Calories: 268kcal
Ingredients
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
Instructions
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!
Notes
SWEETENERS
The main two natural sweeteners I use in my recipes are xylitol and erythritol. The brand of xylitol that I use and is most widely available in larger supermarkets is Total Sweet. To find a local stockist, please check this link. It is important to note that xylitol, although a natural sweetener, is highly toxic to dogs, so no sharing your GD treats with your furry friends! If you struggle with IBS you may find you are sensitive to xylitol, in which case erythritol is a better choice. I use NKD Living powdered erythritol.
Artificial powdered sweeteners such as sucralose (like Splenda) or aspartame (like Canderel) can be used but they may raise blood glucose levels slightly and can leave a bitter aftertaste.
For the best outcomes with this recipe it is best to use the ingredients recommended and in the quantities stated.
Nutrition
Calories: 268kcal | Carbohydrates: 11g | Protein: 7g | Fat: 24g | of which saturates: 4g | Fibre: 7g | of which sugars: 1g
Nutritional info. is based per serving unless stated otherwise and is only a guide. The nutritional content will vary depending on the exact ingredients used
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