Keto Sugar Free Coconut Lime Bars have a buttery coconut flour crust, and a delicious, tart coconut lime filling! Just 4 total carbs per serving or 2 net carb g carbohydrates! Perfect for those on a keto diet or anyone looking for a sugar-free sweet treat low in carbs that won't spike blood sugar!
Keto Coconut Lime Bars Recipe
OH the joys of moving.
It's so much fun to have to take your many years worth of STUFF and decide what you want to keep and what to let go of. Totally NOT fun in the least because we WANT to keep it all.
Our 7 years young house that we built on land we owned is on the market. Not because we don't absolutely love the house either.It's all about the location.
We don't have the acres of land my husband has always dreamed of and I don't have the chickens I'd love to have for the many dozens of eggs I go through on a weekly basis.
Speaking of eggs, this recipe just need a few ingredients and you've got yourself a fabulous, "take me away to a tropical island" kind of dessert!
Keto-Friendly Lime Dessert
Location is everything. We wish we could pick up this house we love and move it to a different place.
We haven't yet found that place, but most likely we are not moving out of the state of Rhode Island. It's my hometown, born and raised here. My hubby has no family left other than his sister who lives with us. It's just my side of the family and my side lives in RI. I'm not ready to leave them or let my kids be without grandparents close by to see often.
So we're packing things up to declutter the house and hope and pray it sells so we can find a piece of property with some good amount of land.
A little piece of paradise, a little bit of heaven on earth.
How to Make Sugar Free Keto Lime Bars
You can change these keto lime bars into keto lemon bars by simply swapping the fresh limes and using lemon juice and zest instead.
sesame flour or almond
coconut oil room temperature or butter
Lime Custard Layer
Lime juice or lemon juice
Lime zest or lemon zest
Unsweetened shredded coconut flakes
Preheat oven to 350 degrees.
Line an 8 by 8 baking dish with parchment paper.
Whisk the coconut flour, sesame flour, ¼ cup Swerve together and salt.
Cut the coconut oil into the dry ingredients with two butter knifes or use food processor and pulse until combined.
Press crust mixture onto the parchment paper and spread as evenly as you can with your hand.
Bake for 10 minutes in preheated oven.
While the crust is cooking, use a hand mixer or large bowl and beat the eggs, whisk lime juice, lime zest, remaining 1 cup Swerve and coconut stevia together.
Once the crust is done, remove from oven and pour this egg mixture onto the crust.
Sprinkle unsweetened coconut flakes evenly over the top and bake for 12-15 minutes or until the center is set.
Allow to cool for 10 minutes then remove by lifting the ends of the parchment paper and place onto a cutting board.
Low Carb Sweetener Options
If you don't have coconut stevia or prefer to use another low carb sweetener, no problem. Use my Sweetener Guide and Conversion Chart to help you decide how much of another sweetener to use to replace stevia or Swerve.
Swerve is made from erythritol and unlike many other sugar alcohols it does not often cause any GI distress. Monk fruit is a great option that would be as sweet as using stevia.
How to Store Keto Coconut Lime Bars
Once cooled, and sliced into servings you can place each in a cupcake liner or use parchment paper and layer into an airtight container to place in the fridge. Best stored in the fridge for up to 5 days. You can also freeze for up to one month.
Making recipes like this one might bring you a little piece of the tropics in your mind. In just one bite of these sweet and tart bars you will be transported to tropical place.
It's a little like a shortbread cookie crust on the bottom with a soft top layer.
A match made in heaven.
That's all we want on a low carb diet isn't it?
Other Keto-Friendly Lime Desserts you might enjoy:
Sugar Free Keto Coconut Lime Bars
Sugar Free Coconut Lime Bars
- Preheat oven to 350 degrees.
- Line an 8 by 8 baking dish with parchment paper.
- Whisk the coconut flour, sesame flour, ¼ cup Swerve together and salt.
- Cut the coconut oil into the dry ingredients with two butter knifes or use food processor and pulse until combined.
- Press this mixture onto the parchment paper and spread as evenly as you can with your hand.
- Bake for 10 minutes.
- While the crust is cooking, beat the eggs, lime juice, zest, remaining 1 cup Swerve and coconut stevia.
- Once the crust is done, remove from oven and pour this egg mixture onto the crust.
- Sprinkle coconut flakes evenly over the top and bake for 12-15 minutes or until the center is set.
- Allow to cool for 10 minutes then remove by lifting the ends of the parchment paper and place onto a cutting board.
- Slice into bars and enjoy!
- Best if kept refrigerated.