Bake Believe’s Keto Friendly Key Lime Icebox Cake (Gluten Free)

Yield: 8 slices
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Cooling Time: 6 hours
  • Total Time: 6 hours, 15 minutes


For the Filling
  • ¼ cup Bake Believe® White Baking Chips
  • 1 ripe avocado
  • ½ cup cashews, soaked in water overnight then drained
  • ½ cup heavy cream
  • ½ cup keto-friendly maple-flavored syrup
  • ¼ cup key lime juice
  • 1 teaspoon pure vanilla extract
  •  ¼ teaspoon salt
  • ½ cup coconut oil, melted and slightly cooled
For the Crust
  • 1 ½ cup almond flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 ½ tablespoon keto-friendly maple-flavored syrup
  • 3 tablespoons coconut oil, melted
For the Garnish


  1. In a large pan, toast almond flour over medium heat for 4-5 minutes stirring occasionally until fragrant and lightly golden.
  2. Transfer almond flour to a large mixing bowl. Add cinnamon, and salt. Mix to combine.
  3. Add syrup and coconut oil. Mix until combined and crumbly.
  4. Press half of the mixture into the bottom of a tart pan. Transfer tart pan and remaining crust mixture to the refrigerator until ready to fill.
  5. On the stove or in the microwave, melt white chocolate baking chips. Transfer to a food processor or high-speed blender. Add flesh from avocado, cashews, cream, syrup, key lime juice, vanilla extract, salt, and coconut oil until completely smooth.
  6. Remove tart pan from the refrigerator. Pour 1/2 the filling into the pan then sprinkle with the remaining graham cracker mixture. Top with remaining filling and carefully smooth into an even layer.
  7. Transfer the pie to the refrigerator for 6 hours or overnight, until set.
  8. Before serving, drizzle with more melted white chocolate and top with keto-friendly whipped cream.