Keto “Key” Lime and Coconut Pie

There’s something magical about a “Key Lime” pie for me. It just tastes like summer and it’s so easy to make. Living in Denmark, we don’t have real Florida “Key” Limes, so I make do with regular limes from Spain. Here’s my version which is low-carb, Keto and Gluten free friendly, with the tropical combination of coconut and limes. You can use any kind of nuts in this crust if you can’t find macadamias. Delish!

Keto “Key” Lime and Coconut Pie

Tropical delight!
Prep Time 20 mins
Cook Time 10 mins
Chill 3 hrs
Total Time 3 hrs 30 mins
Course Dessert
Cuisine American
Servings 10
Calories 581 kcal


  • Foodprocessor
  • Saucepan
  • 9-inch pie pan or springform pan (23 cm i diameter)


For the Nut Crust:

  • 1 cup macadamia nuts
  • 1 cup pecans
  • 1 cup shredded coconut
  • cup Brown Erythritol
  • 7 tbsp butter, melted

For the Pie Filling:

  • 5 egg yolks
  • 2 tsp unflavored gelatin powder
  • 2 tbsp water
  • 14 oz. can of Full Fat Coconut Milk
  • ½ cup Fresh Lime Juice
  • ¼ cup Heavy Whipping Cream
  • ¾ cup Monkfruit + Erythritol sweetener (or sweetener of choice)
  • 1 tbsp finely grated lime zest
  • 3 tbsp butter, cold
  • ½ tsp Xanthan Gum
  • ½ cup shredded coconut

For the topping:

  • 1 cup heavy whipping cream
  • 2 tbsp powdered erythritol
  • 1 tsp vanilla extract
  • Lime Zest
  • Toasted Coconut Flakes


Make the nut crust:

  • Preheat the oven to 350F (175C).
  • Put the nuts, coconut and brown erythritol in the food processor and pulse until the nuts are quite finely ground, but not to a "flour".
  • Add the melted butter and pulse until combined.
  • Pat into the pie pan or springform filling the bottom and a bit up the sides. Use a glass to flatten and pack the crust so there are no holes.
  • Bake for 12-15 minutes until browned and firm, turning after 8 minutes.
  • Let cool on a rack.

Make the filling:

  • Whisk the egg yolks in a medium sized mixing bowl until blended. Set aside.
  • In a small bowl, sprinkle the gelatin powder over the 2 tbsp. water. Let sit until jelled (about 2 minutes). Set aside.
  • Put the coconut milk, lime juice, cream, sweetener and lime zest in your saucepan. Heat on medium high heat while stirring until the mixture comes up to a boil. Take off heat.
  • Very slowly pour about a cup of the hot coconut milk mixture into the egg yolks while whisking constantly to temper the eggs. Pour this mixture back into the saucepan and whisk over medium heat until it begins to thicken. Put the 3 tbsp. butter in and whisk until blended. Sprinkle the xantham gum over and whisk vigorously until blended. Now it will begin to really thicken. Spoon the jelled gelatin into the pan and whisk vigourously until smooth. Take off the heat and whisk the shredded coconut into the filling.
  • Pour the filling into the cooled nut crust. Refrigerate for at least 3 hours.

Make the topping and serve the pie:

  • Up to a couple of hours before serving, whip the cream for the topping together with the powdered sweetener and vanilla until stiff.
  • Spread over the pie and decorate with the toasted coconut flakes and lime zest.
  • Keep refrigerated until serving.

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