Coconut Cream Key Lime Pie
Coconut cream key lime pie is a recipe made by Chené who is our recipe and social media manager from South Africa. Chené is a gifted photographer and posts recipes and lifestyle images on her Instagram page here. I loved this recipe and I think you guys will really enjoy this coconut cream key lime pie recipe!
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
Yield 16 Pie Slices
- 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 more mild you can use 2. If you don't want added sweetness, you can avoid using the stevia all together.
- 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 or stevia (or other sweetener), sea salt, and vanilla extract.
Step #6: Pour over coconut crust and refrigerate for 3 hours or over night.
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!
***The nutrition info for this recipe is based on the linked ingredients above** *
**Nutritional info does not include optional ingredients. ***
Serving Size 1 slice
Amount Per Serving
% Daily Value
Total Fat 21 g
Total Carbohydrates 4.5 g
Dietary Fiber 1 g
Sugars 0.5 g
Protein 2 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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!!