Keto Coconut Lime Bars
These Keto Coconut Lime Bars boast a crispy, buttery crust and a tangy lime filling that is to die for! Low carb, Atkins friendly, gluten free, lactose free, grain free, and delicious!
These Keto Coconut Lime Bars boast a crispy, buttery crust and a tangy lime filling that is to die for! Low carb, Atkins friendly, gluten free, lactose free, grain free, and delicious!
- 1/2 cup butter
- 6 tablespoons butter melted
- pinch of kosher salt
- 6 egg yolks
- 1/3 cup granulated erythritol sweetener
- 1/4 teaspoon xanthan gum
- 1 1/2 cups superfine blanched almond flour
- 1/2 cup shredded coconut unsweetened
- 2/3 cup granulated erythritol sweetener
- 1/2 cup lime juice freshly squeezed if possible
- 1/4 cup grated lime zest
- 2 tablespoons great lakes gelatin or 1 tablespoon other unflavo
- Carbohydrate 1.25382343831815 g
- Cholesterol 105.357734399339 mg
- Fat 12.6035148529387 g
- Fiber 0.255250000489304 g
- Protein 1.23160703138669 g
- Saturated Fat 7.72878688081582 g
- Serving Size 1 1 bar (29g)
- Sodium 75.216250065398 mg
- Sugar 0.998573437828845 g
- Trans Fat 0.823986094395755 g
- Calories 120 calories
Step-by-step
- Preheat the oven to 350° Fahrenheit.
- Combine all of the crust ingredients in a medium sized bowl and mix well with a fork until a crumbly dough forms.
- Press firmly into a 8 by 8 baking pan, going about 1/2 inch up the sides. For best results line the pan with parchment paper or foil first, then you can simply lift out the completed lemon bars.
- Bake for 10 minutes.
- Remove and cool while you make the filling.
- Melt the butter in a small saucepan on low heat.
- Remove from heat and whisk in sweetener, lime juice, and lime zest until dissolved.
- Whisk in the egg yolks and return to the stove over low heat.
- Cook over low heat, whisking continually until the curd starts to thicken.
- Remove from the heat and strain into a small bowl.
- Whisk in the the xanthan gum and gelatin until dissolved and smooth.
- Pour the filling over the par-baked crust and spread out evenly to the edges of the pan.
- Bake the bars at 350 degrees (F) for 15 minutes.
- Remove from oven the and cool for 30 minutes.
- Cut into sixteen 2 x 2 squares and garnish with optional toasted coconut and grated lime zest before serving.
- Store in an airtight container in the refrigerator for up to one week, or in the freezer for up to 3 months.
Standard baking formulas rely on sucrose to provide structural bulk and moisture retention, properties that sugar alcohols like erythritol lack entirely. Erythritol tends to recrystallize as baked goods cool, producing a noticeable crunch in smooth fillings unless fully dissolved during the stovetop phase. Freshly squeezed lime juice delivers consistent acid levels necessary to react with egg yolks, whereas bottled alternatives introduce preservatives that mute the sharp citrus notes. Grating the lime zest requires avoiding the bitter white pith underneath, which stains the curd with unwanted astringency. Gelatin acts as the primary stabilizing agent for the filling since alternative starches are omitted; blooming it properly prevents clumping when whisked into the warm liquid. Baking the almond flour and coconut crust at 350 degrees Fahrenheit for 10 minutes provides sufficient heat to set the fats without burning the fine coconut particles. Chilling the finished bars for at least 30 minutes allows the gelatin network to firm up completely before slicing cleanly into squares. Pair these tart bars with unsweetened black coffee or bold black tea to balance the high fat content of the coconut and butter base. Storing the portions in a sealed container in the refrigerator preserves the texture for up to one week.
