Keto Key Lime Bars
Nutrition information per serving: Protein: 4.6g, Total Carb: 9.8g, Dietary Fiber: 5.1g, Net Carb: 4.7g, Total Fat: 24.2g
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
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.