Comments on: Sugar-Free No Bake Key Lime Pie Bars (Keto, Nut Free)

By: Brenda Bennett

Brenda Bennett — Sun, 21 Dec 2025 13:19:08 +0000

In reply to Jeanie W. Thank you so much!

By: Jeanie W

Jeanie W — Sun, 21 Dec 2025 01:37:43 +0000

I made these a my niece & I practically devoured the whole 9×13 pan. For those asking, there’s no avocado flavor or browning that occurs. We just kept ours refrigerated & they lasted 4 days with no change in flavor or color. My niece requests these every year at Christmas.

These bars are Fabulous, light & flavorful. They’re not only good in summertime but as a delicious dessert for those less enamored with pumpkin pie

Thanks for a winning recipe. I suspect anyone who finds them rubbery is using too much gelatin (only takes 1 1/2 T). And anyone who finds them bitter didn’t replace the liquid stevia with 1 1/2 Cups of Splenda, erythritol or allulose

These are absolutely phenomenal!!

By: Niki

Niki — Thu, 04 May 2023 04:39:27 +0000

T
this looks fantastic!! Would you recommend beating with the whip attachment on my kitchen aid?

By: Marcey Ellis

Marcey Ellis — Mon, 06 Mar 2023 17:59:53 +0000

I just made this last night and tried it this morning. I realized I messed up and added a full brick of cream cheese instead of half a brick. Still delicious! I have a couple of questions: 1. I had a heck of a time getting all the avocado 100% smooth. I’m guessing it wasn’t quite ripe enough? 2. Some of the avocado is browning. What’s the best way to combat this? 3. Finally, the crust has a great texture, but mine tastes like 100% butter, as though it’s ONLY butter. I’m going to remake the recipe. Should I increase the coconut flakes and the sunflower seeds?

By: Brenda

Brenda — Sat, 17 Jul 2021 18:34:51 +0000

In reply to Roxie. You could do that yes.

By: Roxie

Roxie — Sat, 17 Jul 2021 14:51:26 +0000

If cream is left off top, would I freeze half for later? Then add the cream?

By: Brenda

Brenda — Thu, 09 Apr 2020 11:31:58 +0000

In reply to annette pena. You need a sweetener that would equal about 1 and 1/2 cups.

By: annette pena

annette pena — Thu, 09 Apr 2020 02:16:33 +0000

In the pie filling: what can be replaced if I don’t have, pure stevia extract and lemon liquid stevia ? and how much do I use?

By: Mary

Mary — Sat, 21 Mar 2020 20:35:59 +0000

In reply to Eva E Falatovics. Your comments made me laugh and laugh. Thanks.

By: Eva E Falatovics

Eva E Falatovics — Wed, 24 Oct 2018 20:32:33 +0000

Dear Brenda,
I have solved the rubbery key lime cheese cake dilemma …/mystery…
I thought it read FIFTEEN teaspoons of gelatin not 1.5 !!!!!
This makes for a good laugh,sorry to have bothered you and thank you
for your inspiring site and all of your amazing recipes
you are an inspiration .
🙂

By: Eva E Falatovics

Eva E Falatovics — Wed, 24 Oct 2018 20:28:29 +0000

Sorry…I meant Brenda not Wanda!

By: Eva E Falatovics

Eva E Falatovics — Wed, 24 Oct 2018 20:27:43 +0000

Hi Wanda,This recipe is wonderful.I have made this and it was so delicious and looked beautiful .However ,it was very firm like rubber,i ate it myself anyways .So i am making it again now as i write this ( i have only made the crust so far) and need to adjust the amount of gelatin i am guessing .I used before organic vital protein beef gelatin i am not sure if that is what made the difference. What would you suggest i do so the pie is not so firm .Thank you !:)

By: Brenda

Brenda — Tue, 04 Sep 2018 12:47:50 +0000

In reply to Terese. Yes both of those swaps should work.

By: Terese

Terese — Mon, 03 Sep 2018 21:30:29 +0000

Hi, Brenda. Two questions for you. Can you use cream of coconut instead of heavy cream? Also, for those of us sensitive to sunflower, can you use almond or cashews for the base?

By: Brenda

Brenda — Mon, 27 Aug 2018 11:37:33 +0000

In reply to Wanda. Thanks Wanda!