2 cups blanched almond flour

1/4-1/2 cup powdered (or granules) monk fruit or coconut nectar if not Keto

1 teaspoon ground cinnamon

1/4 teaspoon sea salt

1/4 cup melted unsalted grass-fed butter or ghee/coconut oil, as needed


3 ripe avocados (about 14oz)

9 oz chilled coconut cream

2 tablespoons freshly grated organic key lime zest

1/3 cup freshly squeezed key lime juice (or regular lime juice)

1/3-1/2 cup powdered monk fruit or granules (or coconut nectar)

1/4-1/2 teaspoon sea salt



Lightly toast almond flour in a skillet or pan while continuously stirring over medium heat, until fully golden and fragrant (2-4 minutes). This is critical for flavor so don't forget this step!  

Transfer toasted almond flour to a medium bowl, and mix in monk fruit, cinnamon and sea salt. Add in butter/ghee/coconut oil, mix until thoroughly combined, and press into an 8 or 9-inch pie dish. Allow to come to room temperature and freeze while you make the pie filling.  


Blend all the filling ingredients together using an immersion blender or high speed blender until creamy smooth. Taste for sweetness, tanginess and seasoning and adjust according to your taste.

Spread the key lime filling over the crust lined pie and refrigerate preferably overnight to enhance the flavors. But you can always pop it in the freezer for an hour or so if you really need to.

Keep in the fridge for 3-4 days, and frozen for a month or two.

Serves 8-12

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