Ketogenic Coconut Key Lime Pie

By Chef Geri

This recipe uses our bread mix. We no longer make it, so the seven ingredients are listed in the recipe below, or grab them all in one go.

Get the mix ingredients

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A creamy, tangy key lime custard in a Ketonia macaroon crust topped with vanilla whipped cream. Sweet, bright, and completely keto. The macaroon crust is pressed and pre-baked for a crispy, coconut-rich base that beats any graham cracker original.

Ketogenic Coconut Key Lime Pie

Print Recipe

Prep Time 30

Cook Time 20

Servings: 8 slices

Calories: 380

Ingredients Method Nutrition Notes

Ingredients

Macaroon Crust

227 g Ketonia Coconut Macaroons, crushed 2 cups crushed – see Ketonia Coconut Macaroons recipe, approx 16 macaroons (14g each)
3 tbsp butter, melted
67 g Swerve Brown 1/3 cup

Key Lime Custard

480 ml heavy cream 2 cups
133 g granulated erythritol 2/3 cup, Swerve or equivalent
2 tsp lime zest, finely grated
pinch of salt
80 ml key lime juice 1/3 cup, freshly squeezed preferred

Vanilla Whipped Cream Topping

Method

Make crust: combine crushed macaroons, melted butter, and Swerve Brown in a bowl. Preheat oven to 350°F. Press mixture evenly up the sides and bottom of a glass pie pan. Bake 15 minutes until golden brown. Remove and cool completely.
Make custard: combine cream, erythritol, lime zest, and salt in a medium saucepan over medium-high. Bring to a simmer, stirring frequently to dissolve sweetener. Simmer vigorously until mixture thickens slightly, about 4 to 5 minutes.
Remove from heat and stir in lime juice. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes. Stir, then strain through a fine mesh strainer into the cooled macaroon crust.
Refrigerate uncovered until completely set, about 3 hours.
Make whipped cream: combine heavy cream, confectioners erythritol, and vanilla. Whip to medium peaks. Top the set pie with whipped cream. Serve chilled.

Nutrition

Calories: 380kcalCarbohydrates: 7gProtein: 6gFat: 38gFiber: 2gSugar: 3g

Notes

The macaroon crust is made from the Ketonia Coconut Macaroons recipe (Recipe #1). Each macaroon weighs approximately 14g; 16 macaroons yields about 2 cups when crushed. This pie is extraordinary on a warm day, a stressful day, a cold day, a Monday, a Friday – really any day. Nutrition is estimated per slice.