3/4c.Lime or Key lime juice**(6–8 regular or 20-24 key limes)
1/4c.Coconut milk (full fat)
4Eggs
1/2c.Powdered Swerve maple syrup for Paleo
1/2tsp.Vanilla
Zest from 1 lime
Optional garnish
Lime slices for garnish
Instructions
Preheat oven to 350˚. Line 9” x 9” baking dish with parchment, with paper extending slightly past edges of baking dish. Combine almond flour and Swerve Brown Sweetener with a fork. Add remaining crust ingredients and mix well. Press into bottom of dish and little up the sides. Bake for about 16 minutes (edges just starting to turn golden). Prepare filling so that it is ready when crust is done baking.For filling, whisk together coconut milk and remaining four eggs. Add lime juice, Swerve Confectioners Sweetener, vanilla, and lime zest. Whisk until blended. When has baked, remove from oven and pour filling over crust. Return to oven for 18–20 minutes, or until center appears slightly set, but jiggly.Allow to cool on counter for 30–45 minutes. Then refrigerate for 2 or more hours before cutting. Enjoy!
Notes
*I like using Swerve Brown Sweetener for the crust, because it gives it more of a graham cracker flavor, but you can use regular granulated sweetener as well.**Key lime juice tastes a little better, but it's not easy to find organic key limes or juice.***Canned coconut milks vary greatly. This recipe works best with one with a very smooth, creamy consistency. I like Thai Kitchen, Golden Star, and Arroy-D brands. Some coconut milks are "grainy" or lumpy, which won't affect the taste, but might not look as good.