Key Lime Pie
Serves: 12
  • ¾ cup blanched almond flour or pecan meal
  • ¼ cup coconut flour
  • ½ cup coconut oil or butter
  • ½ cup Swerve
  • 1 tsp stevia glycerite
  • ¼ tsp Celtic sea salt
  • 1 egg
  • cup "healthified" sweetened condensed milk
  • 4 large egg yolks
  • ½ cup plus 2 tablespoons fresh or bottled Key lime juice
  1. CRUST: Preheat oven to 325 degrees F. Grease a 9 inch pie pan. In a medium bowl, mix ingredients. This will be a thick pie dough, press onto bottom of pie pan (I chilled the dough first to help with pressing into the pie pan). Place in oven to pre-bake the crust. Bake for 15 minutes or until lightly golden brown. Remove from oven and set aside to cool.
  2. FILLING: Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).
  3. Pour filling into crust and bake in middle of oven 15-25 minutes. Pie should be thickened a bit but still a little giggly in middle (but not runny). Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.
Traditional Key Lime Pie = 421 calories, 29g fat, 2g protein, 55g carbs, 2g fiber
"Healthified" Key Lime Pie = 338 calories, 33.9g fat, 4.9g protein, 7g carbs, 3.2g fiber
Recipe by Maria Mind Body Health at