Mini Key Lime Pies {Vegan + Gluten Free + Keto}
Mini Key Lime Pies are a delightful dessert that combines creamy, cheesecake-style filling with a crunchy crust, all while being vegan, gluten-free, and keto-friendly. These no-bake treats are perfect for any occasion, from summer parties to holiday gatherings. With their refreshing burst of key lime flavor, these mini pies are not only easy to make but also ideal for make-ahead planning; simply freeze them until you’re ready to serve. Impress your guests with these delectable bites that cater to various dietary needs without compromising on taste!
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: Makes approximately 12 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Gluten-Free, Keto
Ingredients
Scale
- 2 1/4 cups gluten-free graham crackers
- 1/2 cup organic palm shortening
- 1 cup raw cashews (soaked)
- 1/2 cup full-fat coconut milk
- 1/2 cup fresh key lime juice
- 1/4 cup pure maple syrup
- 1/4 cup coconut oil
- Zest of one lime
Instructions
- Preheat the oven to 375°F.
- Line a muffin tin with paper liners.
- In a food processor, pulse the graham crackers and palm shortening until finely ground. Press the mixture into the muffin liners to form crusts and bake for about 8 minutes until golden.
- Allow the crusts to cool completely.
- Blend soaked cashews, coconut milk, key lime juice, maple syrup, coconut oil, lime zest, and salt in a blender until smooth.
- Pour the filling into cooled crusts and freeze for 2-4 hours until firm.
- Serve chilled after allowing to thaw at room temperature for about 15 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 145
- Sugar: 5g
- Sodium: 30mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg