Healthy Key Lime Pie Bites
These Key Lime Pie Bites are a healthy dessert recipe! I love using my egg bite molds for quick desserts. These healthy key lime pie bites can be made in the Instant Pot or in the oven using egg bite molds or cupcake tins.
Servings: 7
Calories: 300kcal
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
21 Day Fix Container Information
- Makes: 7 mini bites
- One Bite = 1 Yellow Container Treat Swap
Nutrition
Calories: 300kcal | Carbohydrates: 28g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 83mg | Sodium: 62mg | Potassium: 225mg | Fiber: 1g | Sugar: 20g | Vitamin A: 110IU | Vitamin C: 2.6mg | Calcium: 79mg | Iron: 2.6mg