August 15, 2019
June 6, 2019 by Dr. Kyle Varner in Recipes
Keto key lime bars with coconut are a fantastic low-carb treat and completely vegan-friendly, if that’s your thing.
A wonderful balance of exotic coconut flavor and tart-sweet key limes is what makes this keto treat so special. (Or, maybe it’s the fact that they’re oh so easy to make. It’s a toss up.)
Either way, they’re brilliant for an afternoon snack or a delicious dessert –and impressive looking enough to serve to your critical mother-in-law.
The crust is made with a good amount of almond and coconut flour, sweetener (about a ¼ cup of xylitol will do the job but you can use stevia or any other sweetener you regularly use) and some melted coconut oil to combine the ingredients together. The ingredients will be enough for a standard 9” x 6” baking pan.
There are a few things I have to let you know about, but they really won’t be a big deal once you taste these bad boys. Trust me on this one.
First thing’s first, the crust mixture won’t stick together as a classic dough would – it will be crumbly so you will have to firmly press it into the pan in order to get a good base for the bars.
Also, make sure not to over bake the crust the first time you put it in the oven because it will be baked again with the filling. So throw this in the oven and bake until it’s lightly golden on top and so it doesn’t crumble anymore.
As for the filling, naturally, you can substitute coconut milk with heavy cream or condensed milk (if you’re not going for a vegan version, of course) but in my opinion, it will lose most of its lovely coconutty flavor.
Also, the mixture might seem a bit liquidy before baking but don’t worry about that – eggs and xanthan gum combined with full-fat coconut milk that will thicken after baking will do the job perfectly.
Finally, sprinkle with some more powdered sweetener just before serving and optionally add lightly toasted unsweetened coconut flakes.
You can thank me later!
Keto Key Lime Bars
For the crust:
- 1 cup almond flour
- ¼ cup coconut flour
- ¼ cup xylitol
- ¼ tsp salt
- ¼ cup coconut oil melted
For the filling:
- 15 oz full-fat coconut milk
- ¾ cup xylitol powder
- 1 tsp xantham gum
- ½ cup key lime juice
- 1 lime zested
- 2 eggs
- 2 tbsp xylitol powder
- ⅓ cup unsweetened coconut flakes lightly toasted
- Preheat the oven to 325°F. Line a 9” x 6” inch baking pan with parchment paper and set aside.
- In a medium bowl, combine together almond flour, coconut flour, xylitol, and salt. Mix all well and then add melted coconut oil. Using a hand mixer, beat on medium speed until fully incorporated. Transfer the mixture to the prepared baking pan. Using your hands, flatten the surface as evenly as possible to create the crust.
- Transfer the mixture to the prepared baking pan and bake for 8-10 minutes or until lightly golden on top. Remove from the oven and cool to room temperature.
- Meanwhile, prepare the filling. Add coconut milk and powdered xylitol to a heavy-bottomed pan and bring to a boil over medium heat, whisking constantly. Add xanthan gum and cook for another minute stirring constantly. Remove from the heat and cool for a while.
- Now, add key lime juice, zest of one lime, and eggs. Using a hand mixer, mix the ingredients for 1-2 minutes.
- Pour the mixture over the chilled crust and bake for 30 minutes or until set but slightly jiggly in the center.
- Remove from the oven and cool to room temperature. Transfer to the refrigerator and cool until completely firm, at least 2 hours.
- When ready to serve, sprinkle with powdered xylitol and toasted almond flakes. Believe me, if these don’t impress the ol’ MIL then nothing will.