Fruit

Lime Bars

by:
February 17, 2018
0
0 Ratings
Lime Bars
Photo by Brian Coppola
  • Makes 9-12
Author Notes

This recipe is mildly adapted from the one published here: https://www.ibreatheimhungry.com/keto-coconut-lime-bars-low-carb-gluten-free/

I am not a fan of coconut, so that ingredient was out. A full cup of sweetener is too sweet for me. I wanted to capitalize on the fresh lime I was going to use (and so reserved some lemon juice to add at the end). But I did like the idea of some substance on the top, so I went with chopped pecans. I zested and juiced 3 limes for this.
—Brian Coppola

What You'll Need
Ingredients
  • crust
  • 6 tablespoons butter, melted
  • 1.5 cups almond flour
  • 0.5 cups coconut flour
  • 0.25 cups sweeter (granulated Swerve)
  • filling
  • 0.5 cups butter
  • 1/8 cup sweeter (granulated Swerve)
  • 0.5 cups fresh lime juice (with pulp)
  • 0.25 cups lime zest
  • 6 egg yolks
  • 0.25 teaspoons xantham gum
  • 1 tablespoon unflavored gelatin
  • 0.75 cups chopped pecans
Directions
  1. preheat oven to 350F
  2. line an 8x8 baking dish with parchment
  3. combine all of the dry crust ingredients in a bowl
  4. add in the melted butter and mix to form a crumbly dough
  5. press the dough into the baking dish evenly
  6. bake for 10 minutes
  7. remove and cool; make the filling next
  8. melt the butter in a small saucepan on low heat
  9. remove and stir in the sweetener, lime juice, and zest
  10. add the yolks, all at once, wisk/stir to combine well
  11. cook over low heat , stirring constantly, until the mixture thickens
  12. remove and strain into a small bowl
  13. combine the gelatin with some lime juice and mix until smooth
  14. combine the gelatin mix with the xantham gum and immediately to the egg mixture
  15. stir well over low heat to combine for a few minutes
  16. pour the filling mixture over the crust
  17. bake at 350F for 10 minutes, top with remaining zest, nuts, and drizzle with remaining lime juice (ca. 1/3 c)
  18. bake for another 10 minutes
  19. remove and cool for 30-45 minutes
  20. lift from dish and cut into bars
  21. wrap individually in plastic wrap, store together in an airtight container
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