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No Bake Mini Key Lime Pies - a layer of crust is filled with key lime filling and topped with whipped coconut cream! These little bites pies are gluten free, vegan, paleo and healthy!

No Bake Mini Key Lime Pie {Gluten Free, Paleo and Vegan}

No Bake Mini Key Lime Pies are a layer of crust filled with key lime filling and topped with whipped coconut cream! These little bites pies are gluten free, vegan, and paleo!
Course Dessert
Cuisine American
Prep Time 15 minutes
Chilling Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings 12 mini pies
Calories 372kcal
Author Ashley C.


For the pie crust:

  • 1 cup almond flour
  • 2 cups unsweetened coconut flakes
  • 2 tablespoons pure maple syrup
  • 2 tablespoons coconut oil
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon lime juice
  • zest from one lime
  • pinch of salt

For the filling:

  • 1/4 cup coconut butter
  • 1/4 cup coconut oil
  • 1/4 cup coconut cream
  • 2 tablespoons pure maple syrup
  • 1 tablespoon lime juice
  • zest from one lime

For the whipped coconut topping:

  • 14 ounce can of coconut cream or full fat coconut milk, chilled overnight
  • 1 teaspoon sweetener of choice powdered sugar, maple syrup or natural sweetener
  • 1/2 teaspoon pure vanilla extract


  • To make the pie crust, line a standard size muffin tin with plastic wrap. Add all of the ingredients for the cookie cups (almond flour through salt) to a food processor. Pulse until well blended and the mixture starts to clump. Using a 1-1/2 inch or 2 inch cookie scoop, divide the mixture among the prepared muffin tins. Press mixture into each cup. Use the back of the scoop to make a deep indentation in the cup. Chill the crusts in the freezer for 30 minutes.
  • To make the filling, In a small saucepan set over medium-low heat, combine the coconut butter, coconut oil, coconut cream and maple syrup. Heat until everything melts together to form a smooth mixture, whisking constantly. Remove from the heat and whisk in the lime juice and lime zest. Let filling cool to room temperature. Once cooled, remove pie crusts from freezer and pour filling into each cup (be careful not to overfill the cups.) Refrigerate for a minimum of 6 hours or overnight.
  • To make the whipped coconut topping, remove the can of coconut cream from the fridge and flip the can over on the counter. Open the can and remove any liquid that settled on top of the cream. Scoop the thick coconut cream into the bowl of your stand mixer fitted with the whisk attachment. Whisk until creamy, about 30 seconds. Add the sweetener and vanilla and whisk until fluffy, about one minute. Remove pies from muffin tin by gently pulling up on the plastic wrap. Remove from plastic wrap and pipe coconut cream onto each pie. Serve immediately or refrigerate until just prior to serving.


*It is important to keep these pies refrigerated until just prior to serving. I usually take them out of the fridge 15 to 30 minutes before serving to bring to room temperature. These pies become soft at warm temperaures. If the cups soften too much, return to fridge and chill.
**Always use coconut cream (I use Trader Joe’s brand) or full fat coconut milk. The coconut cream works best and different brands of coconut milk are known to produce different results when making whipped coconut cream. Using coconut cream ensures that the filling will be smooth and thick.
Source: Spoonful of Flavor


Serving: 0g | Calories: 372kcal | Carbohydrates: 13g | Protein: 4g | Fat: 35g | Saturated Fat: 26g | Cholesterol: 0mg | Sodium: 8mg | Potassium: 215mg | Fiber: 4g | Sugar: 6g | Vitamin C: 2.1mg | Calcium: 35mg | Iron: 1.8mg