These Coconut Key Lime bars are the perfect low carb, keto friendly warm weather treat! Buttery almond and coconut shortbread crust topped with a tart, sweet and bright key lime curd, these key lime bars easy and quick to make so good even the carb eaters will love them!
Keyword: coconut, gluten free, keto, key lime bar, low carb
Preheat the oven to 350 degrees. Spray and line a 9x9 square pan with parchment. If you make the strip of parchment 9 inches wide long enough to go up two of the side you will be able to lift the bars out of the pan to cut them.
In a mixing bowl, combine the first 5 ingredients for the crust and mix well to combine. Add the melted butter and mix to create a crumbly texture. Press this mixture evenly into the bottom of the lined pan. Make sure to get the corners and edges well. Bake the crust at 350 for 10-12 minutes or until it starts to turn light golden brown. Remove from oven and set aside.
In a sauce pan combine, the key lime juice, sweetener, eggs and yolks and whisk well to combine. Add the butter and the coconut oil to the pan. Turn the heat on low-medium (a setting of 3-4) and begin to heat the mixture, stirring constantly. As the mixture heats, the butter will begin to melt, keep stirring. After about 5 minutes all the butter will be melted and the filling will then begin to thicken….keep stirring but do not boil. Once the filling has thickened to the consistently of a loose pudding, remove from the heat. Immediate, sprinkle the gelatin evenly over the top of the filling and whisk to combine. Stir in the extracts.
Pour the lime filling evenly over the top of the crust and bake at 350 for 10-12 minutes or until set. Cool completely before cutting. Once cool, use the overhanging parchment to lift the bars from the pan. Make 4 even cuts vertically and horizontally to end up with 16 bars.