Keto Avocado Key Lime Pie
By Carine Claudepierre
Published on 05/07/2018 - Last updated on 06/23/2023
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Keto Avocado Ley Lime Pie is a vegan, no-bake, and paleo-friendly treat. A healthy raw dessert with a coconut, almond, and cashew crust!
What’s an Avocado Key Lime Pie?
An Avocado Key Lime Pie is like a revisited Key Lime Pie recipe, with the sweetened condensed milk replaced with avocado pulp!
Are regular Key Lime Pies keto-friendly?
No, a traditional Key Lime Pie is made with condensed milk, icing sugar, and a lot of juice, so it is not keto-friendly at all!
In fact, a classic Key Lime Pie contains as many as 50 grams of carbs per serving!
So, let’s see how to make a keto-friendly version of this classic recipe!
How To Make The Keto Avocado Key Lime Pie
My Keto Avocado Key Lime Pie is naturally vegan, using fresh avocado to create a lovely creamy key lime filling. Plus, it’s super easy to make.
Ingredients for the Keto Key Lime Pie
All you need are 10 ingredients that we all have in our pantry:
- Desiccated Coconut – I am using super-fine unsweetened desiccated coconut. If you live in the US, check the ingredient list to make sure there’s no sugar added.
- Cashew – feel free to use roasted or unroasted. Both work. I prefer the flavor of unroasted nuts.
- Almonds – same as above, feel free to use roasted or unroasted. Again, I’m a fan of raw almonds.
- Liquid sweetener – as I love low-carb, sugar-free desserts, I am using sugar-free maple syrup in this recipe to make it keto-friendly. However, any liquid sweetener would perfectly work. My healthy recommendations are brown rice syrup or maple syrup. Read my review of keto sweeteners for a full list!
- Sea salt – optional, but you can balance the flavors very well in any dessert.
- Vanilla – same as above the optional touch that makes a huge difference.
- Avocado – I provided the amount in cups to make the recipe very precise. Some avocados make 1/2 cup, but some larger South American ones can measure as much as one full cup. Make sure yours are soft, ripe but with no darken part inside. Avocados are one of the best keto-friendly vegetables.
- Coconut milk – I made the recipe either with canned coconut milk or light package coconut milk. Regular milk isn’t keto-friendly, so it is essential to use plant-based milk.
- Coconut oil – I used unrefined coconut oil, but if you don’t like the coconut flavor so much, use refined coconut oil. Don’t use any other oil!
- Lime juice – did you know you don’t need a juicer to get all the juice of a lime? Read my simple instructions to juice a lime with just a fork!
- Lime zest – of course, this is another optional ingredient but so much recommended!
Preparing The Keto Key Lime Pie
This recipe makes a 10-inch key lime pie.
You can use a regular glass dish pie or a removable bottom tart pie – that’s what I am using: easy to unmold, beautiful presentation.
However, you can use a glass pie dish and use a pie server to serve each pie slice.
Frequently Asked Questions
Does it taste like avocado?
Your guests won’t believe there’s an avocado in there! It doesn’t taste like avocado at all.
The lime juice and sugar-free maple syrup cover the avocado flavor perfectly.
How Many Carbs Are In Avocado Key Lime Pie?
This recipe contains 6.2 grams of net carbs per serving.
More Keto Avocado Desserts
You may also want to try these delicious keto recipes made from avocado.
More Keto Pies
If you like pies, you’ll love these:
Enjoy the easy healthy avocado key lime pie, and don’t forget to share a picture of your creation with me on Instagram if you try this!
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
Keto Vegan Avocado Key Lime Pie
Ingredients
Base
- 1 cup Almonds raw, unroasted, unsalted
- ⅓ cup Cashews raw, unroasted, unsalted
- ¾ cup Unsweetened Desiccated Coconut
- ½ cup Sugar-Free Maple Syrup or sugar-free powdered erythritol (fewer carbs, recommended!)
- ¼ teaspoon Vanilla Extract
- ¼ teaspoon Salt
- 3 tablespoons Coconut Oil melted
Key lime avocado filling
- 1 ½ cup Avocado about 3 avocado
- ¾ cup Coconut Oil
- ¼ cup Unsweetened Coconut Milk low-fat or regular
- ⅓ cup + 2 tablespoons Lime Juice
- Zest of 1 Lime
- ⅓ cup + 2 tablespoons Sugar-Free Maple Syrup or sugar-free powdered erythritol (fewer carbs, recommended!)
Instructions
Make the base
- In a food processor, with the S blade attachment, add all the base ingredients. The order doesn't matter.
- Blend at high for about 1-2 minutes. Stop the food processor, scrape down the side every 30 seconds and repeat until the ingredients come together and form a sticky batter that is easy to press into a pie dish to form a crust. If too dry or crumbly, add an extra 1-2 tablespoons of water.
- Press the mixture into an 8-inch non-stick removable bottom tart pan. You can also use an 8-inch glass pie dish. I found the first option easier to unmold and serve beautiful pie.
- Make sure the mixture gets an even thickness on the bottom and sides of the tart pan – about 3-4 mm thick is what I found the best to hold well. Freeze while you prepare the key lime filling.
Make the filling
- Place all the filling ingredients into a blender or food processor, except the lime zest.
- Blend/process on high until it forms a creamy green batter. It should have no lumps.
- Stir in the lime zest with a spatula.
Assembly
- Pour the avocado key lime filling into the prepared pie base, spread evenly with a spatula, and return to the freezer for 1 hour a least or 3 hours in the fridge.
- To unmold, push up the removable bottom of your tart mold and it will release the pie easily. If you are using a glass pie dish, simply cut the pie into 8-12 servings. Serve the slice using a pie server.
- Store up to 5 days in the fridge in a cake plastic box. The box prevents the avocado from being in contact with the cold air, and it won't change the lovely green color.
- Serve with a dollop of dairy-free coconut yogurt and extra lime zest.
Notes
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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We adore this pie… recognizing greatness when we taste it! The whole community loves this dish, and when there’s an abundance of avocado, it’s this pie’s time to shine!
xoDave S.
Ventura, CA
I have made this dessert twice now and keep coming back for more….amazing! Definitely cannot taste the avocado and it is nice and zesty with the limes. I did replace cashews with walnuts and used powdered natural sweetener in the base as well as the filling, came out great. Thank you 🙂
Oh thanks, Dani! I came to the comments not only for reviews, but to see if anyone used any substitutions for the cashews!
You omitted the lime juice? Why? Can it be used in recipe?
Lime juice appears as forth ingredient in the key lime filling, not sure why you don’t see it.
Best raw ovo-lime pie I´ve ever try!! <3
Hi. I’m interested in making this recipe but I’m confused about the sweetener. Whether I use the Sugar-free flavored maple syrup OR sugar free powdered erythritol, is it still 1/2 cups for the base, and 1/3 & 2 tbsp for the filling?
Yes you can simply swap one ingredient by the other in same quantity. So yes the filling will have either 1/3 cup + 2 tbsp of sugar-free maple flavored syrup or powdered erythritol. The base required 1/2 cup of sweetener, same as mention before use the option you want. The option with powder erythritol will be less sweet and the avocado flavor can show more that’s why I prefer sugar free maple flavored syrup in this pie recipe, XOXO Carine
Absolutely delicious. My family can’t get enough of this lime pie. It’s a winner in our home and anyone I’ve given a taste to. Thank you so much
Sylvia
I made it tonight! It’s in the freezer right now! Love this recipe – hope it tastes as good as it looks! 🙂
I hope you love it ! Take care, XOXO Carine.
I didn’t realize it was so high in carbs, should have read that first 14 net carbs per slice is a lot more than I usually eat. But tastes great!
It is a dessert, a treat to fix your lemon pie craving but so yes it is a bit high carb side. However, it is better than indulging on a high sugar lemon pie 🙂 I am so glad you love it. XOXO Carine.
I have an intolerance to coconut. But, would really love to make this pie! Is there another cream I could substitute?
If you eat dairy, butter typically works great in place of coconut oil. In place of coconut milk you can use evaporated milk. I’ve also heard that silken tofu works in place of coconut milk but that may take a bit more experimentation. Hope this helps 🙂
Unfortunately this is not right for no bake keto recipes. You can’t replace coconut oil by butter or the pie won’t hold together. Coconut milk can always be replaced by almond milk – milk has lactose and it won’t be keto friendly as well. Finally tofu is also on the grey zone on keto so I won’t recommend that option too if you are on strict keto. Enjoy the recipe, XOXO Carine
I am very sorry but you need coconut oil in this recipe or the filling won’t hold together.
Can I substitute the desiccated coconut with something else? I find desiccated coconut hard to swallow. It remains in my mouth when all else has been swallowed!
Hi, you can try more almond meal instead. I didn’t try myself so I am not sure if a 1:1 ratio will work well. Adjust with more almond meal until it comes together as a dough. Enjoy the pie, XOXO Carine.
So good! Easy to make and a bit too easy to eat ha ha 😉 Will do it again for sure!
Hahah I agree but it freeze well if you don’t want to eat this all at once 🙂 Enjoy the desserts on the blog. XOXO Carine.
Is the coconut milk for the filling supoosed to be canned, or can it be from a refrigerated carton? So excited to try!
Yes. I prefer canned coconut milk as it is pure coconut milk with the perfect balance of fat. Carton ones often have thickeners and additives. It also has less fat and doesn’t get the same creamy filling, it end up more liquid. Enjoy the recipes on the blog. XOXO Carine.
Are you sure it’s 1 3/4 cups of maple syrup?
It’s so watery
Hi, the recipe is not requiring 13/4 cup but 1 1/4 cup !
I’d like to use almond meal instead of grinding the almonds. How much of this would I substitute in place of the almonds? Thanks!
It is hard to tell how much you need as I did not try myself. I would recommend to starts with a similar amount minus 1/3 cup and then adjust to see how it goes. Add more if it doesn’t come together. Enjoy the pie ! XOXO Carine.
I’m on the keto diet so maple syrup is out of the question. My go-to option for a sweetener is Swerve, but it’s only available in either granular or powder. Wondering if you have any suggestions for how to use this instead of liquid sweetener? Add water? Also, since I won’t be using maple, I assume that the lime will be sufficient to mask the taste of the avocado? Or would you suggest vanilla instead? Thanks!
Hello! I am not using maple syrup in this recipe but a keto sugar free liquid sweetener that has the same flavor as maple syrup. It is natural, sugar free, no carbs, no calories and made of monk fruit and stevia. I highly recommend you try this in this recipe ! Much tastier than sugar free crystal sweetener that often leave some crunchy bites into raw dessert. You can check out my Maple Flavored Sugar Free Syrup. Enjoy the recipe ! XOXO Carine.
i love this pie! it’s too easy to be this good and tasty — i cut back on the sweetener in the crust – mostly because i didn’t have enough — but then my husband and i can sprinkle on some sugar and stevia respectively — but it hardly needs it even with half the maple syrup — then we did sliced strawberries and he did some whipped topping — wow wow wow — this is as good as how i previously made key lime pie with sugar and a gingersmap crust with all the cooking of everything — next time i might try some ginger in the crust —
this is an outstanding recipe — thank you
WOW ! that is the most beautiful comment I get today 🙂 I love when my recipes makes people happy. I have got a sweet tooth so I agree the amount of maple could probably be decreased. Love your addition of strawberry and ginger idea in the crust. I will definetly try this next time! Thanks for taking a minute to add such a beautiful comment on my blog. XOXO Carine.
The base: I have an almond intolerance so I took hazelnuts but it was liquid…not a paste!! I think 11/4 maple syrup is too much??
Hi! I understand you are having an intolerance to almonds but hazelnuts (or walnuts) should not be used in this recipe. Both of those nuts contains 20 g more fat per 100g and less fibre. It means that when blend with the same amount of liquid in a recipe they will release extra moisture from their fat and absorb less moisture because they contains less fibre. That is why you end up with a liquid base using hazelnuts. If you can’t have almonds, it will be a totally new recipe that you ill have to make up. I would recommend you add only 1 cup of liquid sweetener, blend, check the texture and add more gradually until it forms a dough that stick together. Also, note that when a dough is liquid for a raw recipe you can always add more ground nuts, blend, until the texture is the one you like. It is a nice trick to end up with a dough that has the texture you expect and if you have too much of it, freeze! Enjoy, XOXO Carine.
Wonderful taste and even better the next day! And as a side benefit if one “accidentally” freezes the filling one can make (et voila!) KEY LIME PIE ICE CREAM! So its really 2 desserts in one! Thank you Carine you Magic Chef you!
I agree! I love this pie even more after with hours or a day in the fridge. Great idea about the ice cream ! I never though about it so clever for my summer Popsicle for the kids! Thanks for sharing your ideas too. I love to exchange about recipes, this makes me SO happy! Have a lovely day. XOXO. Carine.
The only substitute I made was agave for the liquid sweetener! Great recipe!
Any substitute for cashews?
Sure ! Macadamia or walnuts would taste great too in this crust or simply almonds ! Enjoy the recipe. XOXO Carine.
odd bc you mention above in another comment NOT to use walnuts….
Well, I don’t like walnuts because they always release too much oil in no bake goods but it is working with it, the taste and uis simply to much different for me. That is why I won’t recommend it but if it is all you have or can have it is an option. XOXO Carine