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  • Writer's pictureSarah Flower

Key Lime Pie #lchf #sugarfree

So lovely, refreshing and tasty. Traditionally this would have a biscuit base, but I have swapped this for a lovely nutty base and removed condensed milk for a more natural, filling, with added avocado for more essential fatty acids. I don’t think this needs any sweetener.

Serves 8-10

Nutritional information Per Serving

427 Kcals

43g fat

2.8g net carbohydrates

6.3g Protein

Top Tip: To get the most juice out of your lime, press down roll on the table with your hands for a few minutes.

200g ground nuts, (I use pecan, walnut, almond, brazil, hazelnut and ground in the food processor)

50g butter

2 ripe avocados, mashed

4 limes, zest and juice

1 lemon zest and juice

180g cream cheese

300g extra thick double cream

1 tsp gelatine powder (mixed with 75ml water)

  • Ground the nuts in a processor to give you 150g of ground nuts (any of your choice)

  • Place these in a bowl and add the melted butter. Combine well.

  • Place into your greased or lined flan dish. Use your fingers and press down evenly. If you can, go around the edges to form raised sides

  • Once flat and even, pop into the fridge to help set.

  • Place all the filling ingredients into a bowl and whisk with your food mixer until evenly combined.

  • Pour onto your nut base and smooth.

  • Place back into the fridge and leave to set (around 2 hours).

  • You can decorate with whipped cream and slices of lime.

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