key lime pie (blood sugar friendly!)

the birthday pie that proves you don't have to sacrifice dessert for stable blood sugar!

after several attempts, this is the winning recipe for birthday key lime pie

This special recipe was born from the sweetest birthday request from Nest Wellness community member Kate. She shared that July 11th is both her birthday and the half-birthday of her twin daughters. What makes this even more special is that July 11th also happens to be my oldest daughter's birthday - such a wonderful coincidence!

Do you have a recipe request? I would love to hear it!

My glucose response

my glucose response to this key lime pie

Nutrient benefits of this key lime pie

• Almond Flour: Rich in plant-based protein, vitamin E, magnesium, and healthy monounsaturated fats that support heart health and provide sustained energy

• Coconut Milk: Contains medium-chain triglycerides (MCTs) that boost metabolism and brain function, plus lauric acid for immune support

• Key Lime Juice: Packed with vitamin C and citrus flavonoids that act as powerful antioxidants and support immune function

• Allulose: A rare sugar that actually helps lower blood glucose levels - studies show that allulose intake attenuates postprandial blood glucose levels in healthy humans, with as little as 5g per meal significantly reducing blood sugar spikes and improving insulin sensitivity

• Monk Fruit: Contains powerful antioxidants called mogrosides that provide intense natural sweetness without calories or blood sugar impact, while offering anti-inflammatory and potential anti-cancer properties

• Grass-fed Butter: Rich in fat-soluble vitamins A, D, E, and K2, plus beneficial omega-3 fatty acids and CLA (conjugated linoleic acid) that support immune function, bone health, and metabolism

• Gelatin: Provides high-quality protein and glycine that support collagen production, joint health, gut healing, and may improve sleep quality and insulin sensitivity

the recipe: birthday key lime pie

Equipment

• 9-inch pie pan

• Medium saucepan

• Spatula

• 2 cup measuring cup

• Food processor, Immersion blender, or hand mixer

• Mixing bowls

• Small bowl (for blooming gelatin)

Ingredients

"Cookie" Crust

• 1¼ cups almond flour

• 5 tablespoons monk fruit + allulose sweetener

• 1¼ teaspoons cinnamon

• 6 tablespoons grass-fed butter or coconut oil, melted

Pie Filling

• 14 oz sugar-free condensed coconut milk (recipe below, or substitute store-bought sugar-free condensed milk if you tolerate dairy)

• 2½ teaspoons unflavored gelatin

• ½ cup + 3 tablespoons Nellie & Joe's Key West Lime Juice (divided: 3 tablespoons for blooming gelatin, ½ cup for the pie filling)

• 3 egg yolks (whites not used)

Sugar-Free Condensed Coconut Milk

• 2 cans coconut cream (about 27-28 fl oz total, to reduce down to 14 oz)

• ½ cup allulose or monk fruit allulose blend (adjust to taste)

• ½ tsp vanilla powder or vanilla extract (optional)

Toppings (optional)

• Whipped coconut cream (download recipe PDF below)

• Sliced limes- use whole slices or cut them into quarters like I did!

Method

Prepare the Crust

1. Preheat oven to 350°F (175°C).

2. In a mixing bowl, combine almond flour, monk fruit sweetener, and cinnamon.

3. Add melted butter or coconut oil and mix until well combined.

4. Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan to form the crust.

5. Bake for 10-12 minutes until lightly golden. Remove and set aside to cool completely.

Make the Condensed Coconut Milk

1. Pour 2 cans of coconut cream into a medium saucepan and bring to a boil over medium-high heat.

2. Reduce the heat to low and simmer, stirring occasionally, until the volume has reduced by half to approximately 14 ounces (about 40-50 minutes).

3. While the coconut milk is simmering, bloom the 2 1/2 tsp gelatin in a small bowl with 3 tbsp lime juice and set aside.

4. Turn off heat and stir in the sweetener to taste, starting with ½ cup. The condensed milk should taste very sweet as this is the only sweetener to balance the tart lime juice.

5. While the condensed milk is still very warm, add the “bloomed” gelatin and stir until the gelatin melts completely

6. Cool to room temperature. Add vanilla if desired. Store in the refrigerator if making ahead.

7. The mixture will thicken as it chills.

Assemble the Pie

1. In a food processor, or mixing bowl with an immersion blender or hand mixer, combine the cooled (or cold) condensed coconut milk mixture, egg yolks, and ½ cup lime juice. Blend until completely smooth.

2. Pour filling into the prepared, cooled pie crust.

3. Bake at 350°F for 15 minutes. The pie will look underdone and wobbly. This is ok- it will firm up in the refrigerator!

4. Allow to cool for 10 minutes, then refrigerate until completely chilled and firm. (4-6 hours or overnight)

5. Just before serving, top with freshly whipped coconut cream and garnish with lime slices.

Notes

Make-Ahead Tips: The condensed coconut milk can be prepared up to 1 week in advance and stored in the refrigerator, or frozen in ice cube trays for up to 3 months.

Texture Notes: The condensed coconut milk will naturally thicken as it chills. If it becomes too thick, gently warm it to the desired consistency.

Sweetness Adjustment: Since the reduction process concentrates natural coconut sweetness, start with less sweetener and adjust to your preference. Traditional sweetened condensed milk is quite sweet, so taste and add more if needed. Because this is the only sweetener in the pie, it does need to be quite sweet to balance the sour lime juice! Using ½ cup of sweetener makes a pie that is still tart and not overly sweet.

Serving Suggestion: For best results, chill the pie completely before serving. The filling will set properly and slice cleanly when cold. Allow 4-6 hours minimum for the pie to firm up in the refrigerator, though overnight (8+ hours) is ideal for the best texture and clean slicing.

Storage: Keep refrigerated and consume within 3-4 days for best quality.

Swaps

• Almond flour: Substitute with an equal amount of hazelnut flour or sunflower seed flour

• Monk fruit sweetener: To keep this pie blood sugar friendly, use allulose or monk fruit allulose blend. If blood sugar balance is not a concern, swap for maple sugar or coconut sugar

• Butter/coconut oil: Try ghee, or vegan butter

• Key lime juice: Regular lime juice or lemon juice (though flavor will differ)

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Download the recipes!

Nest Wellness Key Lime Pie

415KB ∙ PDF file

Download

Download

Nest Wellness Whipped Coconut Cream

195KB ∙ PDF file

Download

Download