Coconut Cream Key Lime Pie
Coconut cream key lime pie is a recipe made by my wife Angel. Check out Angel’s website, instagram and facebook page where she shares stories and pics about our life.
She also has a great YouTube channel you can check out as well. I love this recipe and I think you guys will really enjoy it!
If you enjoy recipes like this, you may be interested in my advanced nutrition and recipe book the Keto Metabolic Breakthrough.
Coconut Cream Key Lime Pie Recipe
Prep
Cook
Inactive
Total
Yield 16 Pie Slices
Filling Ingredients:
- 21 oz full-fat coconut milk
- 10 oz coconut cream
- 1/4 tsp. sea salt
- 1 Tbsp. grass-fed gelatin
- 1 tsp. vanilla extract
- Juice of 1 lime or 2 tbsp of organic lime juice
- 2-4 squirts of lemon-flavored stevia (or to desired taste)
**If you like this sweeter, use 4 full dropper squirts and if you like the sweetness milder you can use 2. If you don't want added sweetness, you can avoid using the stevia all together.
Grain-Free Crust:
- 1 1/2 cup fine shredded coconut, unsweetened
- 1/4 cup coconut flour (optional)
- 1 tsp. chia seeds
- 1 tsp. hemp seeds
- 3 Tbsp. melted butter or coconut oil
Coconut Whipped Cream:
- 5.6 oz coconut cream, refrigerated
- 1 1/2 tsp of lime juice
- 20 drops of lemon flavored stevia
- Dash of sea salt
Key Lime Pie Instructions
Step #1: In a medium bowl, mix shredded coconut, coconut flour (optional), chia seeds, hemp seeds, and butter (or coconut oil).
Step #2: Spread and form mixture into a pie pan. Place in freezer for 15-30 minutes for the crust to firm.
Step #3: In a saucepan over medium heat, add coconut milk and coconut cream, bring to a boil and stir until lumps are gone.
Step #4: Once boiling, reduce heat to a summer and sprinkle in gelatin. Continue to stir for about 10 minutes until thickened.
Step #5: Remove from heat and stir in lime or lime juice, stevia (or other sweetener), sea salt, and vanilla extract.
Step #6: Pour over coconut crust and refrigerate for 3 hours or overnight.
Step #7: In a medium bowl, make the coconut whipped cream by adding coconut cream, lime juice, stevia and sea salt together and mix until whipped.
Step #8: Top the pie with whipped cream and enjoy!
Notes
***The nutrition info for this recipe is based on the linked ingredients above** *
**Nutritional info does not include optional ingredients. ***
Courses Dessert
Nutrition Facts
Serving Size 1 slice
Amount Per Serving | ||
|---|---|---|
Calories 206 | ||
% Daily Value | ||
Total Fat 21 g | 32% | |
Total Carbohydrates 4.5 g | 2% | |
Dietary Fiber 1 g | 4% | |
Sugars 0.5 g | ||
Protein 2 g | 4% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Dr Jockers Comments
This key lime pie is a low-carb, fat burning, ketogenic dessert recipe that helps to reduce inflammation and improves metabolic function. It is easy to make and tastes wonderful. I know you will love it!
Coconut provides medium chain fats that are easier on the digestive system and turn into ketones with fewer steps than long-chain fatty acids. This makes the process of using fat as your fuel source easier on the body and turns you into a lean, mean fat burning machine.
In this key lime pie, we use grass-fed beef gelatin for this recipe which provides high quality collagen peptides in a gelatinous form that thickens the recipe. The collagen protein provides key amino acids that support healthy intestinal lining, joints, skin, nails and bones.
We used stevia in this recipe as it is a healthy natural sweetener that does not impact your blood sugar and has nutritional value. If you don’t do well with stevia, you can also try the Honest keto maple syrup here or the Lakanto brand keto maple syrup here. Both of these are made from natural ingredients and do not contain anything that elevated blood sugar levels.
This coconut cream key lime pie is totally worth the time and effort to make because I know you will LOVE IT like I do! Let us know your experience with this recipe in the comments section below!!
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How much maple syrup would you use?
To taste Sandra! This would add more liquid to the recipe so you may need to change the proportions of the other ingredients to keep the same consistency!
Looks great but the recipe instructions don’t mention the lime juice when telling when and how to mix everything. I’m assuming you put it in the filling after it is taken off the stove and at the same time when adding the stevia, sea salt and vanilla? Same with the whipped coconut cream – mention of lime juice is left out. Thank you for the recipe however!!
Sounds great-I love key lime pie!
Any substitutions for beef gelatin if I’m a vegan?
Thanks for all you give to us, Dr. Jocker!
You may be able to use ground chia seeds pre soaked in water but I have never tried this!
Agar may work https://discover.texasrealfood.com/swap-and-savor/how-to-substitute-agar-agar-for-gelatin-in-your-recipes
Agar agar!
Can size or volume measurements would be helpful?
I agree Patrick. I’m not sure how many ounces a “small can of coconut cream” would be!
Yes we updated it to use these cans https://amzn.to/38W0tMC
Recipe needs editing as noted by comments above- waiting for corrections
We updated those! Here is the coconut cream https://amzn.to/38W0tMC
Thank. My qyestion was whete can i get coconut cream. I’m glad to be part of your tribe.
Any substitution suggestions for the chia and hemp seeds in the crust?
You can do almonds or almond flour!
As a Hashimoto sufferer, and on the mend only now I have addressed mthfr and have a functional doctor who did blood tests for food intolerances, cane sugar, green beans, pineapple, black beans. I have lost 12 lbs/6 kilos. I am paleo and avoid all gluten, soy, dairy and white sugar. I have been using stevia for 2 or 3 years once a day in a mild coffee with coconut cream. I was using a a magnesium complex at night to help sleep, this contained stevia. For the last 8 months I could not understand why I had to keep getting up at night to go for a pee, it was often twice. Consequently my sleep was trashed. My doctor suggested a bladder xray, they said all was fine. Friends said to expect this at my age, 70 but I disagreed. Then I saw an article that was 2017 and its well known that stevia is a bladder irritant. I kept saying to the doctor, I feel that something is aggravating my bladder, she of course wanted to give me anti biotics that I refused. Now I avoid all stevia………I wont even have it my morning coffee, now getting 8 hours asleep uninterrupted!
Great to hear that you figured this out! You can always try monk fruit sweetener for this!
Magnesium relaxes everything and makes your kidneys work better. When you lay down and have that extra relaxation your blood pressure drops and kidneys kick in. Have same issues especially since only one kidney but generally the magnesium helps me to go back to sleep. I try to use magnesium chloride called remag from Dr Carolyn Dean because it is better on kidneys since it’s ionized and very small molecules for absorption. B6, ashwaganda, help with sleep also.
Any thoughts on lemon juice with powdered stevia?
Yes you can do that!
Amazing coconut cream key lime pie recipe. It’s yummy dessert.
So — to be clear — how many ounces of full-fat coconut milk does the recipe require? Thanks.
21 oz
Had to seriously tweak this recipe to get it to work. The picture included with the recipe doesn’t support the Finished product if you stick to the recipe.
–2 tbs of gelatin (and it never thickened on the stove…it set up after being refrigerated overnight)
—3/4 c of real, fresh squeezed key lime juice only (added after boiling the coconut/gelatin combo); no lemon juice
—Left out the vanilla…vanilla and citrus isn’t our “thing”
—used only 2 droppers of lemon stevia (we prefer tart key lime rather than sweet)
—added a tiny pinch of spirulina powder to give a green “key lime” hue but you could also use a tiny pinch of turmeric if you’d prefer a yellow “lemony” hue; without either the pie filling is white
—Strongly recommend the coconut flour for the crust bc it came out perfectly with it…probably a bit crumbly without it
—added a tiny dash of pink Himalayan salt to the crust
All this being said, the pie wasn’t bad but certainly not a home run. It’s good enough to warrant being tweaked a little further to give it a stronger key lime flavor.
Thanks for the suggestions on this. We are having our recipe girl Chene look into this.
I am in the middle of making this and I don’t see how this makes a crust. I have to add a ton more coconut oil I guess…I used 3 tbs butter as that is all I had left in the fridge lol. But anyway…this is not at all formable. How did other people get this to work without adding a lot more?
Also I am not sure how this will come out…the measurements for the coconut cream are not matching regular cans and it is hard to measure it right..
Sorry you are having problems here, be sure to watch the video on this recipe page which walks you through the steps.
Very good recipe! Thank you very much for sharing Dr. Jocker! I found that taking it out of the freezer (after the initial 4 hour or overnight setting) and transferring to the refrigerator (for 24 hours) provides a more creamy consistency and also improves the taste. I also substituted liquid monk fruit sweetener since I have issues with stevia. Just curious how long do you think it would stay covered in the refrigerator after the transfer?
Great to hear that! Thanks for the suggestions. I would recommend eating it within 3-5 days if you have it in the refrigerator.
Thank you!!!
How can we change the flavor of this yummy pie to c hocolate instead of lime/lemon. I would really love to try that out.
Yes you can try that out and let us know how you made it!
Basically I only changed the flavorings: Here are the ingredients, all else was the same. I added the cocoa to the coconut cream when I heated it before adding the gelatin. I think I would use a bit less gelatin next time though…
Coconut Chocolate Cream Pie Recipe
Filling Ingredients:
• 1 13 oz can full-fat coconut milk
• 10 oz 100% coconut cream
• 1/4 tsp. sea salt
• 1 Tbsp. grass-fed gelatin
• 1 tsp. vanilla extract
• 2/3 cup cacao powder
• ¼ cup Lakanto Maple syrup
• 3-4 squirts of chocolate flavored stevia (or to desired taste)
**If you like this sweeter, use 4 full dropper squirts and if you like the sweetness more mild you can use 2. If you don’t want added sweetness, you can avoid using the stevia all together.
Grain-Free Crust:
• 1 1/2 cup fine shredded coconut, unsweetened
• 1/4 cup coconut flour (optional)
• 1 tsp. chia seeds
• 1 tsp. hemp seeds
• 3 Tbsp. melted butter or coconut oil
Coconut Whipped Cream:
• 5.6 oz coconut cream, refrigerated
• 20 drops of chocolate flavored stevia
• Dash of sea salt
Thanks for sharing this Sandy!!
The cans of coconut milk and cream gave guar gum in them. I use guar gum free kind. Does this recipe account for that Dr. Jockers? I’m unable to use thickeners such as those.
The latest discovery is stevia is an anti-fertility entity. Evidently the women of the ancient Latino cultures knew this. Its wide approval by US Government for use in processed foods should have tipped us off.
Actually, we did a deep research dive on this and found the stevia-infertility claim to be untrue. https://drjockers.com/does-stevia-spike-insulin-and-cause-infertility-and-cancer/
Hi , I appreciate what I have learnt from your web sight and the support that I get from it.
I have some feedback on your recently shared carrot cake. It was to be my special bit of home baking for me, family and neighbours on Easter
Weekend. Though I used high quality ingredients and followed the recipe carefully the cake was a disaster! The first day it tasted heavily of salt. ( I used salted butter) the next day it tasted like a combination of salt and baking soda. I did a bit of research on baking soda in baking. It needs an acid to help things rise. What was the acid in that recipe? What was the use of 2 teaspoons of soda other then to give the cake terrible taste ?
I enjoyed grumbling about my cake, it was far from the end of the world but………