Name: Lime pie in a glass
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 1
Ingredients: 15 g Almonds; 10 g Shredded Coconut; 0 tsp Salt; 1⁄4 tsp Vanilla powder; 1⁄4 Tbsp Butter unsalted; 1⁄4 Tbsp Erythritol; 1⁄2 piece Avocado; 1⁄4 piece Lime; 60 g Coconut cream; 10 g Erythritol

Cow's milk

Nuts

Fruit

Lactose

Citrus

Guac.com

Food processor

Breakfast

Lunch

Keto

Vegetarian

Base

Lime layer

Lime pie in a glass

Grate the lime peel and squeeze the lime.&nbsp;

To make the base, stir the shredded coconut in a dry pan and roast for 1-2 minutes.

Put the almonds, butter, vanilla and erythritol in the food processor. Pulse to a coarse mixture, or finer according to preference. Divide the mixture over 4 glasses.&nbsp;

To make the lime layer, half the avocado and take out the stone. Spoon out the flesh and together with the mascarpone cheese, lime juice, rasp and erythritol put into the food processor. Blend until smooth.

Divide this among the 4 glasses. Serve warm or cover with cling film and place in the fridge. Can be kept for 3 days.

Lime pie in a glass

Lime pie in a glass

Macros(per serving)

Macros(per serving)

Ingredients

Instructions

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