Warm weather calls for all the citrus desserts, so it’s no surprise that key lime pies are a fan favorite when summer rolls around. Typical key lime pies are quite sugar dense, which is where this keto spin on the classic key lime pie comes in: You’ll get all the wonderful key lime flavours you love with a lot less sugar. Thanks to the monk fruit sweetener used in this recipe, it’s still delightfully sweet!
ingredients
Crust
Key Lime Filling
directions
For the crust: In a large bowl, combine almond flour, salt, monk fruit sweetener, butter and eggs. Mix with a spatula or use your hands to combine all the ingredients until you form a ball. Cover the dough and place in the refrigerator for 30 minutes.
Preheat oven to 375°F and line a 9-inch round pie or tart dish with parchment paper, or grease the pan generously with cooking spray. Place the dough in between two parchment paper sheets and roll out the chilled dough, about ½-inch thick. Remove the first layer of the parchment paper, then place the lined pie dish over the rolled pie crust. Tuck your hands underneath the parchment paper and gently flip the dish so the crust slides into the lined dish. Remove the parchment paper and seal any cracks in the crust and around the edges of the pan with the extra crust that fell around the corners from the flip.
Poke holes in the crust with a fork, then bake in the preheated oven for 15 minutes until the edges are slightly golden brown. Let the crust cool on the counter while you make the filling.
For the filling: in a food processor, combine cream cheese, avocados, monk fruit sweetener, lime juice, lime zest and amaretto. Puree until smooth
Pour the filling into the baked crust. Smooth out the filling with a spatula until all the edges are covered. Cover the pie and place in the refrigerator for at least 2 hours, or until set.
Once the filling is set, garnish with additional lime slices, if desired.
