Key Lime Pie with Coconut Flour Crust

• Vegetarian
• Gluten free

• Refrigerated

  • 3 Egg yolks
  • 2 Eggs

• Canned Goods

  • 3/4 cup Coconut milk

• Condiments

  • 1/2 cup Key west lime juice
  • 1/4 tsp Stevia extract, powder

• Baking & Spices

  • 1/2 cup Almond flour
  • 1/2 cup Coconut flour
  • 1 tsp Guar gum
  • 1/4 tsp Salt
  • 3/4 cup Swerve or equivalent sweetening
  • 2 tsp Xanthan gum

• Dairy

  • 1/4 cup Butter
  • 1/4 cup Heavy cream

Found on lowcarbyum.com

Description

Ingredients

• 1/4 cup butter, melted
• 1/2 cup almond flour
• 2 eggs
• 1/4 cup Swerve or equivalent sweetener
• 1/4 teaspoon salt
• 1/2 cup coconut flour, sifted
• 3/4 cup coconut milk
• 1/4 cup heavy cream
• 1/2 cup Swerve or equivalent sweetener
• 1/4 teaspoon stevia extract powder
• 2 teaspoons xanthan gum
• 1 teaspoon guar gum
• 3 Egg Yolks
• 1/2 cup Key West Lime Juice

Directions

• Melt butter in a medium microwavable bowl.
• Add almond flour, eggs, Swerve and salt. Mix well. Stir in sifted coconut flour.
• Knead dough with hands for about one minute, then shape dough into a ball.
• Roll out between wax paper to about 1/8 inch think and turn dough into 9 inch pie pan.
• Prick bottom and sides of crust with fork.
• Bake crust at 400 degrees F for 10 minutes. Set aside.
• Combine coconut milk, heavy cream, xanthan gum, guar gum and Swerve in a food processor.
• Add egg yolks and lime juice. Process all ingredients until well blended.
• Spread filling into pie crust.
• Bake at 350°F for 10 minutes.
• Allow to stand for 10 minutes before refrigerating. Just before serving, top with whipped cream.

Nutrition