Sugar-Free Key Lime Pie Bars require no baking and are low in carbs and gluten free, a fabulous summer dessert!
A little bit of tartness, a smidge of sweetness, a crumbly light crust and all made sugar free make these key lime pie bars one of a kind! If you’re a lover of lime flavored goodness then this treat will win you over. It’s light and serves a bunch so take this to your next cookout this summer! The filling is all made in a stand mixer, I use my KitchenAid, or you can use an electric mixer. Unless you have exceptional strength in your arms, creating a smooth filling without lumps will be a challenge by hand. I want easy in the summer and a healthy dessert that can feed a crowd without heating up my kitchen is where it’s at for me, how about you?
I wouldn’t have a food blog if I didn’t love to cook but there is something about summer that just gets me in the mood to tackle clutter in the house, clean out the kids bedrooms, and attack our to do list that never seemed to get finished during the school year. Since many of you know I homeschool as well, during the school year it’s all about school work. That’s a full day in itself not to mention the work I do for brands and my blog. So I’ve got a really long to do list of things that actually make me happy. I wan to organize my kids pictures I’ve got piled up in a box. I’ve been in our new house for 5 years and no paint is in the kitchen or in the foyer, thus I’ve not even put up pictures because I wanted to paint those rooms. We’ve painted the TV room, dining room, bathroom downstairs and the children’s rooms but that was it then life happened.
You’ve got to know what I mean.
So just with those things on my list, family vacation trips planned this summer and camp week this week, there goes the month of July. I will get those pictures on the wall before my kids leave for college lol! Did I mention the youngest is 8 and the oldest is 14, the middle one is 11? So technically I’ve got at least 3 more years before my oldest leaves for college. Oh just trying about it makes me sad!
But you know it’s not just about all the cute pictures on the wall, no I want better matching frames to make a beautiful wall that is like an art piece. You see what’s stopping me? Perfectionism! I want it just right so I procrastinate until I can really devote the time to it. Hence, 5 years have literally flown by.
But I’m not going to stress about it because for me summer is about relaxing more and de-stressing from a busy school year. Next week is our family reunion vacation and although I will need to bring my laptop and have to work some, the house my mom chose for all of us is on a lake!! I can’t wait, I’m so excited to do some kayaking!
It will be interesting with my parents, my 3 brothers and there 5 kids between them, plus my 3 kiddies! Lots of chaos, lots of noise, but lots of time to unplug, unwind, be lazy and eat some good food. I will definitely be cooking up a storm in the house as that’s my passion. I get anxious when I can’t cook and love to make food for everyone we we’re together. Last year some of our favorite no baking recipes on our trip in New Hampshire were my Mayo Free Chicken Salad, Mango Salsa, Corn salad, Caribbean Mango Black Bean salad and Fennel Salad.
I will be making this recipe before we leave so it’s already prepared and in the fridge for a cool, refreshing, light dessert!
The crust idea is adapted from my Frozen Strawberry Cream Cheese Pie. I love how crumbly it is but if you want a more solid crust just add more butter or coconut oil.
I made this specifically for my daddy who loves key lime pie! It was Father’s Day and it was devoured but 2 pieces! I’d say that’s a win!
Even if the walls don’t get painted this summer, those pictures will be going up anyway. Because really aren’t they more for a mother anyway? For us to stare at our babies through the years of memories we’ve created for them after they’re grown and leave our home? I will believe that while I’m kayaking next week instead of worrying about my summer to do list. 🙂
- You can certainly change out the sweetener to your choice.
- If you want a less crumbly crust, add a few tablespoons more of butter or even coconut oil to the crust mixture in the food processor and process until desired.
- If you don’t have erythritol for the crust just eliminate and use 2 tablespoons of powdered stevia or even coconut sugar.
- FUN FACT: Key limes are not actually green when ripe as the limes you see in most supermarkets. In fact they are yellow when ripe. They are more tart and bitter than typical limes. They are well known in the Florida Keys as the “key” ingredient in making Key Lime pie. But obviously if you can’t find “true” key limes, regular limes will also work.
- FYI: Absolutely NO avocado flavor is present in this pie, it simply makes the filling super duper creamy!
Sugar-Free Key Lime Pie Bars
- 2 cups unsweetened shredded coconut
- 3/4 cup raw unsalted sunflower seeds
- 1/4 teaspoon salt
- 1/4 cup erythritol
- 1/4 cup butter softened
- juice or 3 key limes or 1/2 cup
- 1 envelope unflavored gelatin or 1 1/2 teaspoons
- 2 ripe avocadoes
- 4 ounces light cream cheese room temperature
- 1/4 cup plain Greek yogurt nonfat
- 1 cup heavy cream
- zest of 1 lime
- 1/2 teaspoon pure stevia extract
- 1/2 teaspoon lemon liquid stevia
- optional topping: 2 cups whipped cream
In a food processor add all crust ingredients and process until combined.
Press mixture into a greased 9 by 13 baking dish. Set aside.
In a small sauce pan add lime juice and gelatin and bring to boiling.
Reduce heat to low and stir constantly until gelatin is dissolved. Cool 2 minutes.
In a stand mixer beat avocadoes and cream cheese until combined well.
Add the rest of the ingredients into the stand mixer and beat on high until whipped in texture and all incorporated.
Pour in the cooled lime and gelatin mixture and beat until combined.
Pour this mixture onto the crust in the baking dish.
Refrigerate uncovered for 2-3 hours.
Add optional whipped cream if desired.
Keep refrigerated until ready to serve.
Recipe NotesWeight Watchers Points Plus: 5*
Net Carbs: 3.3g*