I’m such a sucker for key lime pie, but often it’s so loaded with sugars that it’s not really something I can allow myself. This Keto Key Lime Jar Pie recipe however, uses avocado to lend that creaminess, and with avocado’s neutral taste, it works well as a blank canvas for the strong and tart lime flavor. It also adds great heart-healthy fats into dessert. Double the win!
If you want to make the presentation nicer for guests or just for the added tastes, you can top the treat with whipped heavy cream (plain or with added erythritol to make it sweet) and then top with some crumbles. You can also layer the dish 2 times for a pleasing texture throughout the meal. I love the crunchiness of the crust with the sweet and sour of the lime.
This recipe works well in the jars because its a bit looser than a regular pie would be, however you can place all the ingredients into a pie dish for serving. Because the dish has so much lime juice, the avocado won’t turn brown if you place the dish in the fridge, but its still best to eat it within a day or two of making.
KEY LIME JAR PIE
- 1/3 cup coconut unsweetened shredded
- 1/3 cup almonds
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla powder or substitute with 2-4 times as much unsweetened vanilla extract
- 1 tablespoon erythritol
Lime Pie Layer
- 1 avocado large
- 1 cup mascarpone cheese or substitute with creamed coconut milk
- 1/3 cup lime juice fresh
- 1 teaspoon lime zest finely grated
- 1/4 cup erythritol
- Start by making the crust. Place your coconut in a hot dry skillet, frying 1-2 minutes until fragrant, stirring frequently. Take off heat and add your crust ingredients to a food processor, processing to your desired consistency (be that rough or fine), then divide the crust evenly between 4 jars.
- Next, make your lime pie layer. Start by halving the avocado and removing the pit. Next, scoop your avocado into a blender with the lime pie ingredients, blending or pulsing until smooth and creamy. Again divide into the 4 jars, atop the previously added crusts. Serve immediately, or store covered with plastic wrap in the refrigerator for up to 3 days.
- Frying pan
- Jars (4)
- Food processor
- Chopping board