I love lemon, but limes tend to get overlooked. We all love key lime pie, so why not a little bit of lime lovin’ to a dessert? Granted, to technically make these Key Lime bars, you’d want to use Key Limes. I think I ended up with non-Key Limes, but the recipe is still pretty swank.
Notice the dessert isn’t green? That’s OK. True key lime pie isn’t green–it’s actually yellow. You can add green food coloring to change the hue of these bars, but a color little goes a long way, so be careful.
I have included helpful tips for the recipe below, so be sure to read everything, and you’ll be set! Love this recipe? Be sure to send your friends the link.
Note: There is no nutritional information at this time, but these bars are supremely low in carbs, with the only appreciable carb amount coming from cream cheese (if used in place of marscapone, 8g for the whole recipe), heavy white cream (6 g for the whole recipe), and coconut/nuts (24 g total for the recipe), and about .5 carbs per serving in lime juice. That’d make the recipe roughly 5 carbs per serving, based on 9 servings.
The Key Lime Bars to my Heart
1 cup unsweetened, flaked coconut
2 cups unsalted, roasted almonds
2-3 Tbsp coconut oil (or butter)
1 cup Your Lighter Side’s Sweetened Condensed Milk
1 carton (8 ounces) marscapone or 8 ounces cream cheese
1 tsp lime zest
3 egg yolks
juice of 1 lime, about 1/4 cup
Preheat oven to 350 degrees Fahrenheit.
In a Ninja, blender or processor, chop nuts and coconut until a fine meal (coarse flour). Pour into a bowl and mix with just enough coconut oil to moisten the mixture (2-3 Tbsp). Line an 8X8 pan with tin foil. Press crust mixture into pan. Bake for 10-15 minutes, or until top begins to brown lightly.
Reduce heat to 325 degrees Fahrenheit.
In separate bowl, combine condensed milk recipe with marscapone, lime juice, yolks and lime zest, mixing until smooth. Pour over crust. Bake 30 minutes. Don’t worry if the center is not set! The bars will continue to set up with refrigeration. Refrigerate for 2 hours. Cut into bars.
Makes about 9 bars at about 5 carbs per serving.
1. To juice the lime, first I zested what I needed with a cheese grater. Then I cut the lime in half and squeezed the heck out of it over a bowl to measure. No difficult pieces of equipment needed!
2. For best flavor and texture: Refrigeration of these bars is they key. The flavors and texture improve the longer they are refrigerated, so making these ahead for the next day is absolutely perfect!
3. Advanced Prep: The only real prep required here is to get the easy, sweetened, condensed milk recipe ready to go ahead of time.
4. Options: The super-easy dessert whipped topping recipe and a lime wedge can be added for a quick, fab, dollop of creamy goodness and some color.
5. To achieve those cool diagonal slices, first remove carefully the thoroughly chilled bars from the pan. Start with a large knife by cutting from one corner of the dessert pan to the other at 2″ intervals. Next, make a lengthwise cut through the middle of the dessert pan and space those cuts every 2″, forming diamonds. Note not every piece will be a diamond, but that’s OK!