Description
These keto lime bars are a tangy treat sure to satisfy your sweet tooth! Keep refrigerated. Garnish each piece with a small lime wedge, if desired.
Ingredients
- 1 cup finely ground almond flour
- ¼ cup low-calorie natural sweetener (such as Swerve®)
- 2 tablespoons coconut flour
- 1 teaspoon lime zest
- ¼ teaspoon salt
- 3 tablespoons butter, softened
- 1 cup lime juice
- ½ cup coconut milk
- ½ cup low-calorie natural powdered sweetener (such as Swerve®)
- 1 tablespoon butter
- 1 teaspoon lime zest
- 5 large eggs, beaten
- 2 tablespoons unsweetened shredded coconut
- ½ tablespoon lime zest, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- Make the crust: Mix almond flour
- sweetener
- coconut flour
- lime zest
- and salt in a large bowl together in a large bowl until thoroughly combined. Cut in butter with a fork until combined and no lumps remain. Press crust mixture into the bottom of the prepared baking dish.
- Bake in the preheated oven until lightly browned
- 10 to 15 minutes. Remove from the oven; keep the oven on.
- Make the filling: Whisk lime juice
- coconut milk
- sweetener
- melted butter
- and lime zest in a medium saucepan over medium heat. Mix until sweetener is dissolved; do not let boil. Gradually add beaten eggs
- whisking constantly
- until mixture is foamy and airy and starts to thicken
- 5 to 10 minutes. Remove filling from the heat and spread evenly over the crust.
- Return to the oven and bake until filling is set in the middle
- 10 to 15 minutes.
- While the bars are baking
- make the topping: Toast shredded coconut in a small skillet over medium heat until lightly browned
- 2 to 3 minutes. Remove from the heat and toss in lime zest.
- Remove bars from the oven and sprinkle topping over the surface. Let cool for 15 minutes
- then transfer to the refrigerator until chilled
- about 2 hours.
- Cut into 12 bars.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 12