Ketogenic Coconut Key Lime Pie

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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.

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