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
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Ingredients
- crust
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6 tablespoons
butter, melted
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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
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0.25 teaspoons
xantham gum
-
1 tablespoon
unflavored gelatin
-
0.75 cups
chopped pecans
Directions
-
preheat oven to 350F
-
line an 8x8 baking dish with parchment
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combine all of the dry crust ingredients in a bowl
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add in the melted butter and mix to form a crumbly dough
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press the dough into the baking dish evenly
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bake for 10 minutes
-
remove and cool; make the filling next
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melt the butter in a small saucepan on low heat
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remove and stir in the sweetener, lime juice, and zest
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add the yolks, all at once, wisk/stir to combine well
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cook over low heat , stirring constantly, until the mixture thickens
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remove and strain into a small bowl
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combine the gelatin with some lime juice and mix until smooth
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combine the gelatin mix with the xantham gum and immediately to the egg mixture
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stir well over low heat to combine for a few minutes
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pour the filling mixture over the crust
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bake at 350F for 10 minutes, top with remaining zest, nuts, and drizzle with remaining lime juice (ca. 1/3 c)
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bake for another 10 minutes
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remove and cool for 30-45 minutes
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lift from dish and cut into bars
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wrap individually in plastic wrap, store together in an airtight container
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