Low-Carb Coconut Lime Bars

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish. (Prep time: 5 minutes)

Recipe View Make the crust: In a large bowl, whisk together almond flour, sweetener, coconut flour, lime zest, and salt. Cut in the softened butter with a fork or pastry blender until the mixture resembles coarse crumbs. Press the crust mixture firmly into the bottom of the prepared baking dish. (Prep time: 10 minutes)

Recipe View Bake the crust in the preheated oven until lightly golden brown, about 10 to 15 minutes. Remove from the oven, but leave the oven on. (Bake time: 10-15 minutes)

Recipe View Make the filling: In a medium saucepan, whisk together lime juice, coconut milk, powdered sweetener, melted butter, and lime zest. Heat over medium heat, stirring constantly, until the sweetener is fully dissolved. Do not boil. Gradually add the beaten eggs, whisking vigorously, until the mixture becomes foamy, airy, and begins to thicken slightly, about 5 to 10 minutes. (Prep time: 10 minutes)

Recipe View Pour the filling evenly over the pre-baked crust. Return the baking dish to the oven and bake until the filling is set in the center – it should jiggle slightly but not be liquid, about 10 to 15 minutes. (Bake time: 10-15 minutes)

Recipe View While the bars are baking, prepare the topping: In a small skillet, toast the shredded coconut over medium heat, stirring frequently, until lightly browned and fragrant, about 2 to 3 minutes. Remove from the heat and immediately toss with lime zest. (Prep time: 5 minutes)

Recipe View Remove the bars from the oven and sprinkle the toasted coconut topping evenly over the surface. Let the bars cool at room temperature for 15 minutes, then transfer them to the refrigerator to chill completely, about 2 hours. (Cooling time: 2 hours 15 minutes)

Recipe View Once chilled, cut the bars into 12 even squares. Serve cold and enjoy!