This dessert recipe is a Key Lime Pie lover's dream! Using almond flour instead of the traditional graham crackers for the crust and fresh avocados for creaminess and color, this healthy version is also sugar free! It's a diabetes approved and keto to boot. This pie doesn't require baking and can be assembled in 20 minutes, and then spends two hours in the refrigerator before being ready to serve. A quick and easy way to make this sugar-free take on the classic Key Lime Pie!
[cooked-sharing]
In a medium bowl whisk to combine almond meal, monk fruit, and salt. Add oil and stir until incorporated. Press mixture firmly and evenly on the bottom and up the sides of a 9” pie pan, creating a ¼” crust rim. Freeze while you prepare the filling.
In a food processor combine avocado and cream cheese. Process until completely smooth. Add monk fruit, lime zest and juice, and vanilla. Process until combined.
Scrape mixture into frozen crust. Refrigerate until firm, at least 2 hours.
In a medium bowl beat cream and monk fruit until cream is stiff. Serve slices of pie with dollops of whipped cream.
Pie should be served within 2 days for best color. After 2 days it will begin to discolor, but is safe to eat up to 1 week after making.
Prep time: 20 minutes
Cook time: 0 minutes
Total time: 140 minutes
1 servings
12 slices
- Amount per serving
- Calories370
- % Daily Value *
- Total Fat 36g47%
- Saturated Fat 16g80%
- Trans Fat 0g
- Sodium 150mg7%
- Total Carbohydrate 9g4%
- Dietary Fiber 4g15%
- Total Sugars 3g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
In a medium bowl whisk to combine almond meal, monk fruit, and salt. Add oil and stir until incorporated. Press mixture firmly and evenly on the bottom and up the sides of a 9” pie pan, creating a ¼” crust rim. Freeze while you prepare the filling.
In a food processor combine avocado and cream cheese. Process until completely smooth. Add monk fruit, lime zest and juice, and vanilla. Process until combined.
Scrape mixture into frozen crust. Refrigerate until firm, at least 2 hours.
In a medium bowl beat cream and monk fruit until cream is stiff. Serve slices of pie with dollops of whipped cream.
Pie should be served within 2 days for best color. After 2 days it will begin to discolor, but is safe to eat up to 1 week after making.
Notes
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