Keto Coconut Lime Bars
These tropical coconut lime bars are bright, tangy, and totally satisfying. A perfect low carb and keto friendly treat for any occasion.
Ingredients
For the Crust
- 1 cup Almond Flour
- 1/2 cup Unsweetened Shredded Coconut
- 2 tbsp Powdered Erythritol
- 3 tbsp Melted Butter
- 1 pinch 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
Equipment
- 8x8 inch baking pan
Instructions
- Preheat your oven to 350F and line an 8x8-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.
- Bake the crust for 10 to 12 minutes until golden around the edges. Remove from the oven and reduce the temperature to 325F.
- 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.
- 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.
- Let the bars cool completely in the pan, then refrigerate for at least 2 hours until cold and firm.
- Scatter the toasted coconut flakes and extra lime zest over the top before slicing into 12 bars.
Nutrition
Serving: 1servingCalories: 136kcalCarbohydrates: 4gProtein: 3gFat: 12g
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