Low-carb Coconut Lime Bars
These Low-carb coconut lime bars are a refreshing guilt-free dessert that combines a buttery almond crust with a zesty lime filling, making them perfect for anyone seeking a healthy indulgence.
Ingredients
- 1 cup finely ground almond flour
- ¼ cup low-calorie natural sweetener (such as Swerve®)
- 2 tablespoons coconut flour
- 1 teaspoon lime zest
- ¼ teaspoon salt
- 3 tablespoons butter, softened
- 1 cup lime juice
- ½ cup coconut milk
- ½ cup low-calorie natural powdered sweetener (such as Swerve®)
- 1 tablespoon butter, melted
- 1 teaspoon lime zest
- 5 large eggs, beaten
- 2 tablespoons unsweetened shredded coconut
- ½ tablespoon lime zest, or to taste
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8-inch square baking dish.
- Make the crust: In a large bowl, combine almond flour, sweetener, coconut flour, lime zest, and salt. Add softened butter and mix with a fork until crumbly. Press the mixture evenly into the prepared baking dish.
- Bake for 10–15 minutes, or until the crust is lightly golden. Remove from the oven but leave the oven on.
- Prepare the filling: In a medium saucepan over medium heat, whisk together lime juice, coconut milk, powdered sweetener, melted butter, and lime zest. While whisking constantly, slowly add the beaten eggs. Cook for 5–10 minutes until the filling thickens slightly (do not boil).
- Pour the filling over the pre-baked crust and return the dish to the oven. Bake for another 10–15 minutes, or until the center of the filling is set.
- Toast the coconut: While baking, toast the shredded coconut in a skillet over medium heat for 2–3 minutes, stirring frequently to prevent burning. Toss with lime zest once toasted.
- Let the bars cool for 15 minutes at room temperature before refrigerating for 2 hours to set fully.
- Sprinkle the toasted coconut mixture on top before slicing into 12 bars. Serve chilled and enjoy!
Notes
Use the freshest possible ingredients, especially lime juice and zest, to get the boldest, most vibrant flavors.