Lime Pie
Keto Cracker Crust: Toast almond flour in a pan .Overheat, until completely golden and fragrant (2–4 minutes). This is often important taste-wise, so don't skip it!
- Cook2 h
- Total2 h
- Serves1
- LevelIntermediate
Ingredients
- 192 grams – 6.72 oz Keto Cracker Crust:
- 2 cup almond flour
- 1 tsp. powdered xylitol or choice of sweetener, to taste
- 1/4 tsp. – 5ml cinnamon
- 56 g – 1.9 oz kosher salt
- 400 g – 14 oz unsalted grass-fed butter or ghee/coconut oil, as required,
- 250 g – 8oz Keto Lime Pie:
- 2 tbsp. – 30ml avocado
- 2 coconut milk cold
- 2 tsp. – 10ml Fresh grated Zest
- fresh lemon juice
- powdered xylitol or any other, to taste.
Method
- Keto Cracker Crust: Toast almond flour in a pan .Overheat, until completely golden and fragrant (2–4 minutes). This is often important taste-wise, so don't skip it!
- Transfer the almond flour to a medium bowl and mix in the sweetener, cinnamon, and salt. Add the butter, mix until well combined, and press into an 8 or 9-inch pie dish. Allow the pie to return to room temperature and freeze during filling.
- Keto Lime Pie: Blend all the filling ingredients (starting with a low volume) using an immersion blender (or high-speed blender) until creamy smooth. Taste for sweetness, touch and spice and adjust accordingly.
- Keto limes may vary in taste, so start with a small amount and increase the flavor (keep in mind that flavor will develop when chilling).
- Spread the lime filling on the crust-lined pie and preferably refrigerate overnight (lime kick gets a lot better!). But if in a hurry, you will keep it in the freezer for about an hour.
- Keep in the fridge for 3-4 days, and frozen for a month or two.
