Keto Coconut Lime Bars

These keto coconut lime bars are one of my favorite treats to make when I want something refreshing and a little tropical without going off track.

They have a buttery almond flour crust on the bottom, a smooth and tangy lime filling, and toasted coconut on top. Every bite has that perfect balance of sweet, tart, and rich.

The whole recipe is low carb and keto friendly, so you can enjoy a couple of bars without worrying about it. No regular flour, no sugar, just simple swaps that work really well here.

They’re also pretty easy to put together. The crust takes minutes, the filling is just a quick whisk, and then the oven does the rest.

If you’re looking for a low carb dessert that actually feels like a real dessert, you’re going to love these.

Why You’ll Love This Recipe

Tropical Flavor Without the Sugar – The coconut and lime combo gives you a bright tropical dessert that tastes like vacation without kicking you out of ketosis.

No Weird Aftertaste – The strong fresh lime juice and coconut cream completely mask any cooling effect from the erythritol so it just tastes like real dessert.

Satisfies That Lemon Bar Craving – If you miss classic lemon bars since going keto this is your answer with an even better coconut lime twist.

Recipe Ingredients

For the Crust

• 1 cup Almond Flour
• 1/2 cup Unsweetened Shredded Coconut
• 2 tbsp Powdered Erythritol
• 3 tbsp Melted Butter
• Pinch of Salt

For the Filling

• 3 large Eggs
• 1/2 cup Powdered Erythritol
• 1/3 cup Fresh Lime Juice (about 3 limes)
• 2 tsp Lime Zest
• 2 tbsp Coconut Flour
• 1/4 cup Coconut Cream

For the Topping

• 1/4 cup Toasted Unsweetened Coconut Flakes
• Extra Lime Zest for garnish

How To Make

Step 1

Preheat your oven to 350F and line an 8×8-inch baking pan with parchment paper. Stir together the almond flour, shredded coconut, powdered erythritol, melted butter, and a pinch of salt. Press firmly into the bottom of the pan.

Step 2

Bake the crust for 10 to 12 minutes until golden around the edges. Remove from the oven and reduce the temperature to 325F.

Step 3

While the crust bakes, whisk the eggs and powdered erythritol together until smooth. Add the fresh lime juice, lime zest, coconut flour, and coconut cream, whisking until the filling is smooth with no lumps.

Step 4

Pour the filling directly over the hot crust straight from the oven. This helps the filling adhere to the crust. Return the pan to the oven and bake at 325F for 18 to 20 minutes until the filling is just set and no longer jiggles.

Step 5

Let the bars cool completely in the pan, then refrigerate for at least 2 hours until cold and firm.

Step 6

Scatter the toasted coconut flakes and extra lime zest over the top before slicing into 12 bars.

Tips

Press the Crust Down Really Firmly

The crust needs to be packed down tight and even across the whole pan. Use the flat bottom of a measuring cup or a glass to press it down hard. Your hands alone won’t get it compact enough.

If the crust is loose or uneven, it’ll crumble apart when you try to slice the bars later. A well-packed crust also gives you a nice sturdy base that holds up against the wet filling on top.

Sift the Coconut Flour Before Adding It

Coconut flour clumps like crazy, way more than regular flour. If you just dump it straight into the filling mixture, you’ll end up with little dry lumps that are really hard to whisk out.

Push it through a fine mesh strainer into the bowl first. It takes 10 seconds and makes a huge difference in getting a perfectly smooth filling.

Use Fresh Lime Juice, Not Bottled

Bottled lime juice tastes flat and slightly bitter compared to fresh. Since lime is one of the main flavors in these bars, using the real thing matters a lot here.

You’ll need about 3 limes to get 1/3 cup of juice. Roll each lime on the counter with your palm before cutting it – this breaks up the inside and you’ll get way more juice out of each one. Zest the limes before you juice them since it’s almost impossible to zest a squeezed-out lime.

More Recipes

• Low Carb Key Lime Cheesecake Bars
• Keto Coconut Cream Pie
• Low Carb Coconut Macaroons
• Low Carb Chocolate Coconut Bars
• Low Carb Lemon Bars

Frequently Asked Questions

How do I store these bars and how long do they last?

Keep the bars in an airtight container in the fridge for up to 5 days. They actually taste best cold, so the fridge is the ideal spot for them anyway.

You can also freeze them for up to 2 months. Just layer parchment paper between the bars so they don’t stick together, and let them thaw in the fridge before serving.