Tropical Keto Lime & Coconut Sunshine Bars ☀️
These delightful Keto-friendly lime and coconut bars are the perfect tropical treat, featuring a crumbly crust and a zesty, sweet filling, topped with shredded coconut. Enjoy a taste of sunshine with every bite!
Equipment
- 8x8-inch baking dish
- Parchment Paper
- Large mixing bowl
- Two butter knives or food processor
- Medium Bowl
- Whisk
Ingredients
- 0.75 cup coconut flour
- 0.25 cup sesame flour or almond flour
- 1.25 cup Monk Fruit Allulose confectioners sweetener divided
- 0.25 tsp sea salt
- 0.25 cup coconut oil or melted butter room temperature or melted
- 4 large eggs
- 0.5 cup fresh lime juice from key limes or regular limes
- 1 tbsp lime zest
- 0.5 tsp coconut stevia
- 0.25 cup unsweetened shredded coconut flakes
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper, allowing some overhang on the sides for easy removal.
- In a large mixing bowl, gently whisk together the coconut flour, sesame or almond flour, 1/4 cup of the Monk Fruit Allulose confectioners sweetener, and sea salt until everything is evenly combined.
- Add the room temperature coconut oil (or melted butter) to your dry ingredients. Use two butter knives or a food processor to cut the fat into the mixture until it forms a crumbly texture.
- Press this crumbly mixture firmly and evenly into the bottom of your prepared baking dish. You can use your hands or the flat bottom of a cup to create a smooth, compact crust.
- Bake the crust for 10 minutes, or until it appears lightly golden brown.
- While the crust is baking, prepare the bright and zesty lime filling. In a medium bowl, lightly beat the eggs. Then, whisk in the fresh lime juice, lime zest, the remaining 1 cup of Monk Fruit Allulose confectioners sweetener, and the coconut stevia.
- Once the crust is baked, carefully take it out of the oven. Pour the smooth lime egg mixture evenly over the warm crust.
- Evenly sprinkle the unsweetened shredded coconut flakes over the top of the filling.
- Return the dish to the oven and bake for an additional 12-15 minutes, or until the center of the filling is set (it shouldn't jiggle significantly when gently shaken).
- Allow the bars to cool in the pan for at least 10 minutes. Then, using the parchment paper overhang, carefully lift the entire slab onto a cutting board.
- Slice into 16 delightful bars. These bars can be enjoyed right away, but they taste even better when chilled in the refrigerator before serving. Store any leftover bars in an airtight container in the fridge for up to 5 days, or freeze them for up to a month for a quick treat.
Notes
These bars can be enjoyed right away, but they taste even better when chilled in the refrigerator before serving. Store any leftover bars in an airtight container in the fridge for up to 5 days, or freeze them for up to a month for a quick treat.
Nutrition Information (per bar): Calories: 86 kcal, Total Carbs: 4g, Net Carbs: 2g, Fats: 6g, Protein: 3g.
