Healthy Key Lime Pie

My healthy key lime pie recipe features a sweet cookie crust topped with a tart and creamy key lime filling. It’s made with healthy swaps and no added sugar!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 145kcal

Author Arman Liew

Ingredients

For the crust

1 recipe shortbread cookies or any low calorie cookies of choice, crushed (1 1/2 cups)
1/4 cup allulose
5 tablespoon light butter or light margarine

For the filling

2 cups Greek yogurt non-fat
1 cup cream cheese non-fat or dairy free
2 large eggs
2/3 cup allulose
1/4 cup all purpose flour gluten free, if needed
1/4 teaspoon salt
1 tablespoon lime juice
1 teaspoon lime extract optional

For the whipped topping

1 13.5 oz coconut milk chilled
4 tablespoon sugar free powdered sugar
1 teaspoon lime extract optional

Instructions

Preheat the oven to 170C/325F. Lightly grease an 8-inch springform pan and set aside.
In a bowl, add your crushed cookies, sweetener, and melted butter and mix until combined. Transfer into the pan and press into place.
Add your filling ingredients into a blender and blend until smooth. Transfer on top of the crust and place in the oven. Bake the pie for 45-55 minutes, or until the middle is set.
Remove the pie from the oven and let it cool completely. Once cool, refrigerate for at least 4 hours, or overnight.
Once the pie is chilled, prepare the whipped topping. Scoop out the cream portion of the coconut milk and add it into a mixing bowl. Add the sweetener and lime extract and beat until soft peaks form. Spread over the top of the pie and slice and serve.

Notes

TO STORE: Store leftover pie in an airtight container in the refrigerator for up to one week.

TO FREEZE: Place pie slices in a freezer-safe container and freeze for three months.

Nutrition