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These Healthy Key Lime Pie Bites are a healthy treat! Made with an almond milk base and sweetened with honey, I love bringing these to happy hour to share with friends–I know it’s a healthier alternative to a traditional dessert.
I prefer not to use cream cheese, fat free items, or graham cracker crust, so I created this recipe using peanuts and coconut oil for the crust and unflavored gelatin to thicken.
Key lime curd is traditionally made with sugar but I used honey and key lime juice instead.
Where’s the recipe?
I receive many questions about each recipe, so in order to better serve my entire community here at My Crazy Good Life, I’ve packed this post with helpful information.
If you’re comfortable without detailed instruction, scroll down to the printable recipe for these healthy Key Lime Pie bites.
Ingredients for these Key Lime Bites:
- Unsweetened almond milk: You can also use coconut milk from the carton–the full fat coconut milk in a can is a bit too thick for the bites, but can be used to make whipped cream (see below).
- Honey
- Unflavored gelatin
- Arrowroot powder: This thickens the bites a bit. You can use corn starch if you don’t have any arrowroot.
- Key Limes: You’ll be using the juice from these. Key limes are more tart, more aromatic, and contain more seeds. If you can’t find key limes, regular limes will work.
- Egg yolks
Ingredients for the peanut crust:
- Peanuts
- Coconut oil (wondering about refined vs unrefined oils?)
Optional toppings:
- Key lime zest: Use a microplaner or shredded in a pinch to zest whole limes. Because these bites don’t have artificial colors, they won’t look very “limey,” and the green lime zest helps to make them look a bit more green.
- Homemade coconut whipped cream: Instructions are below! I love using this quick homemade recipe instead of the whipped topping you can buy in the grocery store.
Instant Pot Instructions
You know by now how much I love my Instant Pot. These healthy key lime pie custard bites are no exception. They are amazingly easy in the Instant Pot and it’s one more awesome use for my baby food molds!
Time needed: 12 hours
- Warm the lime juice.
Warm the lime juice slightly by microwaving it for 15-20 seconds, then add the gelatin and mix with a fork. Using a warm base for the gelatin helps it cure better.
- Mix the ingredients
In a food processor, mix together the almond milk, honey, gelatin and lime mixture, arrowroot powder, and egg yolks for the filling. If you do not have a food processor you can also mix the ingredients with a hand mixer.
- Grease the molds
Grease the cups of your silicone egg bite mold. Pour the filling into each cup 3/4 of the way full. Tightly cover the silicone mold with foil and place on a trivet.
- Pressure Cook
Add 1 1/2 cups water to the bottom of the Instant Pot insert. Lower your molds and trivet into the pot. Close the lid and turn the pressure valve to sealing. Cook on high pressure using the manual or Pressure Cook button for 35 minutes.
- Cool
Let the pressure release naturally. Remove the silicone mold from the Instant Pot. Let the bites settle on the counter for 1 hour before adding the crust and then moving to the fridge. They will be jiggly at this point–that’s ok.
- Make the peanut crust
In the food processor, crush the peanuts and coconut oil. It took about 20 seconds to crush the peanuts.
- Add the crust to the molds
Spoon the peanut crust over each key lime bite and gently pat down. Cover the key lime bites with aluminum foil and let them chill in the refrigerator overnight.
- Serve!
When you are ready to serve just pop out of the mold, place them on a place crust side down, and top with homemade coconut whipped cream (recipe below) and key lime slices.
How to make the homemade coconut whipped cream:
For this easy recipe, you’ll need a can of coconut milk and 1 tsp Stevia.
- Open the can of cold coconut cream and separate the milk from the cream (the cream is solid and the milk is watery)
- Place the cream in a chilled medium bowl. Add the stevia.
- Beat the coconut cream with a hand mixer for 1-2 minutes until it is soft and has a whipped cream like texture.
- Store in the fridge until ready to use, but know that you should make it the same day you’ll use it.
Can I make these custard bites in the oven?
You sure can! If you don’t have an Instant Pot, not to worry. You can make these healthy key lime custard bites in the oven. The directions are included right here so you can use whichever method suits you best!
- Warm the lime juice slightly by microwaving it for 15-20 seconds, then add the gelatin and mix with a fork. Using a warm base for the gelatin helps it cure better.
- In a food processor, mix together all the ingredients for the filling. If you do not have a food processor you can also mix the ingredients with a hand mixer.
- Grease the cups of your silicone egg bite mold or muffin tin. Pour the filling into each cup 3/4 of the way full. Tightly cover the silicone mold with foil.
- Preheat the oven to 325 degrees. Place the silicone molds on a baking sheet to easily move them to the over. Bake the key lime bites for 45-50 minutes.
- Follow from step 4 above. The directions for the oven method are the same as the Instant Pot at this point.
Healthy Eating Plans
21 Day Fix Container Information
- Makes: 7 mini bites
- One Custard Bite = 1 Yellow Container Treat Swap. These are a swap because there are more than 3 regular and 3 sweetener teaspoons per serving.
Weight Watchers:
8 Blue Plan Points | 8 Green Plan Points | 8 Purple Plan Points: 2023 points: 9
When using optional whipped topping:
13 Blue Plan Points | 13 Green Plan Points | 13 Purple Plan Points | 2023 Points: 17
Recipe Tips:
- No egg bite molds? You can make these bites in a muffin pan.
- Can’t find key limes? That’s ok–regular limes will do.
- This recipe doesn’t use sweetened condensed milk, because it’s not something I eat on a healthy and unprocessed diet.
- This recipe works best when you do not double the batch in the Instant Pot.
- If you have misplaced your Instant Pot trivet, you can easily make a foil sling by folding a long piece of foil to fit under your egg bite mold–just make sure the sides are long enough for you to lower and lift the molds out of the pot.
- No pressure cooker? You can make these in the oven!
Getting gelatin to set is sometimes difficult, so these won’t always set properly if all ingredients are added individually to the food processor or blender at the same time. It works best if you follow this recipe as written, and warm the lime juice and mix with the gelatin first.
More healthy dessert recipes
Of course I do! Here are some more recipes that I think you’ll want to try if you are looking for healthy desserts.
Healthy Key Lime Pie Bites
Equipment
- Food processor
- Instant Pot 6 qt
- Egg Bite Molds
Ingredients
- 1 cup almond milk unsweetened
- ½ cup honey
- 1 tbsp unflavored gelatin
- 4 tbsp arrowroot powder or corn starch
- ½ cup lime juice key limes, about 10
- 3 egg yolks
Crust for Key Lime Custard Bites
- ½ cup peanuts
- ½ tbsp coconut oil
Optional Coconut Whipped Cream:
- 1 can coconut milk refrigerated so it’s cold
- 1 tsp Stevia optional
Instructions
Instant Pot
- Warm the lime juice slightly by microwaving it for 15-20 seconds, then add the gelatin and mix with a fork. Using a warm base for the gelatin helps it cure better.
- In a food processor, mix together the almond milk, honey, arrowroot powder, key lime juice and gelatin mixture, and egg yolks for the filling. If you do not have a food processor you can also mix the ingredients with a hand mixer.
- Grease the cups of your silicone egg bite mold. Pour the filling into each cup 3/4 of the way full. Tightly cover the silicone mold with foil.
- Add 1 1/2 cups water to the bottom of the Instant Pot insert. Lower your molds into the pot.
- Close the lid and turn the pressure valve to sealing. Cook on high pressure using manual for 35 minutes. Let the pressure release naturally. Remove the silicone mold from the Instant Pot.
- Let the bites settle on the counter for 1 hour before adding the crust or moving to the fridge. They will be jiggly at this point.
- In the food processor, crush the peanuts and coconut oil. It took about 20 seconds to crush the peanuts.
- Spoon the peanut crust over each key lime bite and gently pat down. Cover the key lime bites with foil and let chill in the refrigerator overnight.
- When you are ready to serve just pop out of the mold, place them on a place crust side down, and top with homemade coconut whipped cream and key lime slices.
Oven
- Warm the lime juice slightly by microwaving it for 15-20 seconds, then add the gelatin and mix with a fork. Using a warm base for the gelatin helps it cure better.
- In a food processor mix together all the ingredients for the filling. If you do not have a food processor you can also mix the ingredients with a hand mixer.
- Grease the cups of your silicone egg bite mold. Pour the filling into each cup 3/4 of the way full. Tightly cover the silicone mold with foil.
- Preheat the oven to 325 degrees. Place the silicone molds on a baking sheet to easily move them to the over. Bake the key lime bites for 45-50 minutes.
- When the key lime bites are done let them settle for at least 1 hour before adding the crust or moving to the refrigerator. They will be jiggly at this point.
- In the food processor crush the peanuts and coconut oil. It only took about 20 seconds to crush the peanuts.
- Spoon the peanut crust over each key lime bite and gently pat down. Cover the key lime bites with foil and let chill in the refrigerator overnight.
- When you are ready to serve just pop out of the mold, place them on a place crust side down, and top with homemade coconut whipped cream and key lime slices.
Directions for Coconut Whipped Cream:
- Open the can of cold coconut cream and separate the milk from the cream. The cream is solid, and the milk is watery.
- Place the cream in a chilled bowl.
- Add stevia.
- Beat the coconut cream with a hand mixer for 1-2 minutes until the coconut cream is soft and has a whipped cream texture.
- Store in the fridge until you’re ready to use it, but be sure to use it the same day you make it.
Video
Notes
- Makes: 7 mini bites
- One Bite = 1 Yellow Container Treat Swap
Nutrition
Make This Recipe?
Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum
I adore key lime anything! I can’t I can not wait to try your recipe! I also pinned it to Pinterest.
How cute are these! I love that they’re healthy too, less guilt when I want to enjoy more than one!
I tried these. They taste good, but they didn’t set properly, too runny. Any ideas on what I did wrong? I did mix the ingredients with the Vitamix instead of a food processor. I did cook them in the IP, wrapped with foil, let them sit for an hour before adding the crust, topped again with foil and let set overnight in the fridge.
No, I wonder… hmmm… could high elevation be a factor? I can’t imagine that a Vitamix would cause any issues!
Hello – This looks great! I’m wondering if you could use chia seeds rather than gelatin to get the consistency… have you tried this???
I haven’t tried it, but it’s a great idea!
So sad .. totally runny! I followed the instructions to the letter?
Oh no! I
m sorry this didn’t turn out for you–what size Instant Pot do you have?
Would this matter? If so, how would one adjust a recipe for a bigger/smaller IP?
Hi Courtney,
The size of your Instant Pot does matter in regard to different cooking times. We have a post about it here: https://mycrazygoodlife.com/instant-pot-cooking-differences/
If you’re looking for a little more, we also have a helpful ebook on how to use your Instant Pot: https://mycrazygoodlife.com/how-to-use-instant-pot-ebook/
:)
After taking these out of the instant pot do you leave the foil on for the hour before topping them with the peanuts or do you remove the foil as soon as they come out of the InstantPot?
I take the foil off!
Hey Kate! If I were to try doubling this recipe, I’d cook it at the same amount of time. If after the cook time is finished they’re not cooked, I’d add 15 minutes to my IP and try again. But I *think* it should work with the same time.
I tried a double batch at recommended time and it was a total fail – none set
Hi there, yes – with egg bite molds, it’s best to not double the recipe. It adds a lot of time for them to come out–it’s definitely easier to make one batch at a time.
Not a peanut household, suggestions on another crust?
Maybe graham crackers? I haven’t made it with anything but peanuts, I’m sorry!
Hi, I followed the recipe, but only the very top 1/8” actually solidified. The rest stayed a gooey mess. Do you have any suggestions for what may have gone wrong? Thank you!
Hmmmm, I’m sorry this didn’t work for you Chris! How long did you allow them to chill in the fridge? That’s the only thing I can think of. Did you substitute any ingredients?
Hi, they chilled over 12 hours in the fridge. I did no substitutions. I used the cornstarch instead of the arrowroot. I will try it again, but I was hoping you had a trouble shoot for me. I will get back to you, hopefully with a success story.
I can’t see that the cornstarch/arrowroot would do that. Hmmmm… I’d love to hear back :)
My new favorite take on key lime pie! So delicious and just the right size.
This looks amazing! Can’t wait to try it.
Our household can’t us Almond Milk. Any foreseeable issues with another form of milk?
Not off the top of my head, but I’ve never made them with anything but almond. :) Please let me know if you try them!