KETO COCONUT LIME BARS
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.
Provided by France C
Categories Desserts Cookies Bar Cookie Recipes
Time 50m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- Combine almond flour, sweetener, coconut flour, lime zest, and salt in a large bowl. Mix thoroughly. Cut in butter with a fork until combined and no lumps remain. Press crust mixture down into the prepared baking dish.
- Bake in the preheated oven until lightly browned, 10 to 15 minutes. Set aside.
- Whisk lime juice, coconut milk, sweetener, butter, and zest in a medium saucepan over medium heat. Mix until sweetener is dissolved; do not let boil. Add beaten eggs slowly, a little at a time, whisking constantly until mixture is foamy and airy and starts to thicken, 5 to 10 minutes. Remove filling mixture from heat and spread evenly over the crust.
- Bake in the preheated oven until filling is set in the middle, 10 to 15 minutes.
- Toast shredded coconut in a small skillet over medium heat until lightly browned, 2 to 3 minutes. Sprinkle coconut and lime zest topping over the bars. Let cool and refrigerate completely before cutting into bars.
Nutrition Facts : Calories 160.3 calories, Carbohydrate 17.8 g, Cholesterol 87.7 mg, Fat 13.8 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 5.9 g, Sodium 106.9 mg, Sugar 1 g
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- Preheat the oven to 350 degrees. Grease an 8x8 baking dish with coconut oil. Line the bottom and sides of the pan with parchment paper (use two pieces to make this easier), leaving an overhang on the sides to lift out the finished bars. Set aside.
- Make the crust: In a food processor, combine all crust ingredients and process on high until you get a thick, crumbly mixture. Press this into the bottom of the pan. Bake for 10 minutes.
- Make the filling: In a large mixing bowl, whisk together the erythritol, zest, coconut flour, and eggs. Whisk in lime juice, heavy cream, and coconut milk. Mix well until smooth. Pour the filling into the crust and bake for an additional 22-25 minutes.
- Once filling is set, remove from the oven and cool completely at room temperature. Chill for at least 1 hour. Lift bars out of the pan. Cut into squares. Top with additional toasted coconut, lime zest, and vanilla whipped cream, if desired.
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