I love key lime pie, or I say that I do until I eat it and feel sick afterwards. There is so much sugar in a key lime pie, making it a terrible choice for a healthy diet (and too much sugar gives me a headache), but I can’t deny that it is tasty. That being said, I decided to figure out a healthy version without all of the sugar, dairy and flour. The result? I’d say that it is somewhere between key lime pie and a lemon tart and oh so delicious – Tart, naturally sweet, delicious, not bad for you and no headaches. Try it out!
Key Lime Bars (paleo, dairy & gluten free)
Prep time:
Cook time:
Total time:
Serves: 9
Ingredients
- Crust:
- ¾ c. Almond Flour
- 3 tbsp. Coconut Flour
- 1 Egg White, from a large brown egg
- ¼ c. Virgin Coconut Oil, melted
- ¼ tsp. Raw Honey
- Filling:
- 2 Large Brown Eggs
- 1 Egg White, from a large brown egg
- ⅓ c. Fresh Key Lime Juice
- 5 tbsp. Raw Honey
- 1 Coconut Cream, 5.4 oz can
- 2 tbsp. Tapioca Flour
- Coconut Whipped Cream:
- 1 Coconut Cream, 5.4 oz can
Instructions
- Preheat oven to 350° F
- Make the Crust -
- In a large bowl, mix together the almond flour and coconut flour. In another bowl, mix the egg white, coconut oil and honey. Combine the dry and wet ingredients together to create the crust dough.
- In a 9 x 13 (or smaller) baking pan, press the dough and spread to cover the inside bottom of the pan.
- Bake for 8 minutes, while you prepare the key lime filling, then remove from oven and set aside.
- Make the Filling -
- Juice enough fresh key limes for ⅓ c. of key lime juice.
- Whisk the eggs and egg white together. Add the tapioca flour, key lime juice, honey and coconut cream and whisk until well combined and smooth.
- Pour the filling into the baking pan, over the crust.
- Loosely cover the pan with tin foil and bake for 25 minutes until mostly firm (it should still move slightly when touched).
- Allow to completely cool and then refrigerate for at least 2 hours.
- Cut into 9 equal squares and add a dollop of coconut whipped cream when ready to serve.
- Coconut Whipped Cream -
- While the key lime bars are cooling, place the can of (unshaken) coconut cream into the refrigerator as well. Once the bars are ready to be served, open the can and remove the top hard creamy layer. You should be able to easily scoop it out with a spoon.
- Place in a bowl and whisk with a fork until smooth.
- Enjoy!
Nutrition Information
Serving size: 1 bar Calories: 177.1 Fat: 12.1 g Carbohydrates: 13.6 g Sugar: 9.7 g Sodium: 36.1 mg Fiber: 1.1 g Protein: 3 g
Ann says
Can I substitute coconut flour with oat flour?
lmk says
Hi Ann,
The coconut flour helps thicken up the crust, so oat flour would change the texture and possibly leave it a bit thin. You can definitely try though, and let us know how it comes out!