What I love about the paleo diet is that there is still enough leverage to make fun foods like breads, muffins and desserts by using coconut, almond, cashew and tapioca flour. I love citrus and key lime pie is definitely a favorite. When I saw this recipe, I knew I could replace a few ingredients and make it a paleo dessert. So far, it’s a big hit!
It’s also a hit for the kids who get to have their very own cup of dessert and if you put it in a plastic cup (as seen in this picture) you can even take it outside or on a picnic. To create a more elegant atmosphere for the adults, I also served it in a martini glass. Because of the high level of protein and healthy fat and the lack of refined sugar, this dessert will not spike your blood sugar and will provide hours of steady energy too. Enjoy!
INGREDIENTS (serves 4-6 people, depending on size of glass and how much you fill it)
• 1 stick of butter
• 1cup maple syrup
• 7 eggs
• ½ cup lime juice
• 1 cup of almond meal
• 3 Tbsp maple syrup
• 4 Tbsp unsalted butter, melted
Options for topping:
- If you are dairy free and not paleo, you can use Rice Whip
- If you are not dairy free, use whip cream
If you are paleo and dairy free, I am working on a cashew-coconut oil based whipped topping that was pretty darn good but not ready to publish. Sign in to the blog if you want the update when it’s done.
- If you are paleo and dairy free, I am working on a cashew-coconut oil based whipped topping that was pretty darn good but not ready to publish. Sign in to the blog if you want the update when it’s done.
- Lime zest, for garnish
Start with the crust: Add the maple syrup and butter to the almond meal and mix. Pack the almond meal crust down into a plastic or glass cup for a single serving; divide the crust meal among all the glass and press down. Set aside.
Combine the lime juice, sugar and butter in a medium saucepan and cook on a low flame until the butter melts. Beat the eggs with a wisk as you add to the saucepan and stir until combined. Bring to a simmer but wisk constantly to prevent clumping and cook until the mixture is a thick and creamy consistency, 5 to7 minutes. Put it in the blender, vitamix, or bullet to smooth out, pour into the glasses with the crust in the bottom and chill for 2 hours in the fridge.
Add a topping or just lime zest before serving and enjoy!