• Keto, dairy free key lime pie bars

    Key Lime Pie Bars (keto, dairy free)

    I’ve tried a few dairy-free, healthy key lime pie recipes, and while they’ve been good, there’s something about the texture of the filling that just didn’t quite work like real key lime pie. I decided to try making bars with all of the sweet, tart, key lime flavor I love, but without having to worry quite as much about the texture working exactly like the pie. Without real dairy or sugar, getting the texture perfect can be tricky—bake too long and the pie cracks and is way too firm, bake not long enough and the middle of the pie is runny—not good! Since these bars are flat and the filling is in an even layer, it is easier to get a great texture—like real key lime pie! Trust me, these are good, and they’re much more goof proof than pie!

    Crust

    2 c. Blanched Almond Flour
    1/3 c. Swerve Brown Sweetener (coconut sugar for Paleo)
    ¼ tsp. Salt
    ¼ c. Coconut oil, very soft or melted
    1 Egg

    Filling

    3/4 c. Lime or Key lime juice** (6–8 regular or 20-24 key limes)
    4 Eggs
    ½ c. Powdered Swerve (maple syrup for Paleo)
    ¼ c. Coconut milk (full fat)***
    ½ tsp. Vanilla
    Zest of one lime
    Lime slices for garnish, if desired

    Makes 16 servings

    Preheat oven to 350˚. Line 9” x 9” baking dish with parchment, with paper extending slightly past edges of baking dish.

    Combine almond flour and Swerve Brown Sweetener with a fork. Add remaining crust ingredients and mix well. Press into bottom of dish and little up the sides. Bake for about 16 minutes (edges just starting to turn golden). Prepare filling so that it is ready when crust is done baking.

    For filling, whisk together coconut milk and remaining four eggs. Add lime juice, Swerve Confectioners Sweetener, vanilla, and lime zest. Whisk until blended. When has baked, remove from oven and pour filling over crust. Return to oven for 18–20 minutes, or until center appears slightly set, but jiggly.

    Allow to cool on counter for 30-45 minutes. Then refrigerate for 2 or more hours before cutting. Enjoy!

    *I like using Swerve Brown Sweetener for the crust, because it gives it more of a graham cracker flavor, but you can use regular granulated sweetener as well.

    **Key lime juice tastes a little better, but it’s not easy to find organic key limes or juice.

    ***Canned coconut milks vary greatly. This recipe works best with one with a very smooth, creamy consistency. I like Thai Kitchen, Golden Star, and Arroy-D brands. Some coconut milks are “grainy” or lumpy, which won’t affect the taste, but might not look as good.

    Macros for one bar (cut into 16 bars)

    Carb count excludes non caloric sweeteners because these do not affect blood sugar in most people. Net carb count excludes both fiber and sugar alcohols.

    Per bar
    Calories: 142 
    Fat: 12g
    Protein: 5g
    Carbs: 3.75 g
    Fiber: 1g
    Net carbs: 2.75g

    After you’ve tried the recipe, share your pics! Tag me on Instagram @cindy.hilliard.nutrition

    Also try my other low carb/keto desserts:
    Chewy Chocolate Chip Cookies
    Keto Chocolate Peanut butter Pie
    Low Carb Carrot Cupcakes
    Dairy Free Keto Cheesecake Mousse

    Keto, dairy free key lime pie bars
    Print

    Key Lime Pie Bars (Keto or Paleo versions)

    Course Dessert
    Keyword grain free, keto dessert, lime, low carb, paleo recipe
    Prep Time 15 minutes
    Cook Time 36 minutes
    Servings 16
    Author Cindy

    Ingredients

    Crust

    • 2 c. Blanched Almond Flour Coconut sugar for Paleo
    • 1/3 c. Swerve Brown Sweetener*
    • 1/4 tsp. Salt
    • 1/4 c. Coconut oil Very soft or melted
    • 1 Egg

    Filling

    • 3/4 c. Lime or Key lime juice** (6–8 regular or 20-24 key limes)
    • 1/4 c. Coconut milk (full fat)
    • 4 Eggs
    • 1/2 c. Powdered Swerve maple syrup for Paleo
    • 1/2 tsp. Vanilla
    • Zest from 1 lime

    Optional garnish

    • Lime slices for garnish

    Instructions

    • Preheat oven to 350˚. Line 9” x 9” baking dish with parchment, with paper extending slightly past edges of baking dish.
      Combine almond flour and Swerve Brown Sweetener with a fork. Add remaining crust ingredients and mix well. Press into bottom of dish and little up the sides. Bake for about 16 minutes (edges just starting to turn golden). Prepare filling so that it is ready when crust is done baking.
      For filling, whisk together coconut milk and remaining four eggs. Add lime juice, Swerve Confectioners Sweetener, vanilla, and lime zest. Whisk until blended. When has baked, remove from oven and pour filling over crust. Return to oven for 18–20 minutes, or until center appears slightly set, but jiggly.
      Allow to cool on counter for 30–45 minutes. Then refrigerate for 2 or more hours before cutting.
      Enjoy!

    Notes

    *I like using Swerve Brown Sweetener for the crust, because it gives it more of a graham cracker flavor, but you can use regular granulated sweetener as well.
    **Key lime juice tastes a little better, but it’s not easy to find organic key limes or juice.
    ***Canned coconut milks vary greatly. This recipe works best with one with a very smooth, creamy consistency. I like Thai Kitchen, Golden Star, and Arroy-D brands. Some coconut milks are “grainy” or lumpy, which won’t affect the taste, but might not look as good.
     

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