keto coconut lime bar topped with whipped cream on a white plate with a fork

Keto Coconut Lime Bars

A tropical treat, these Coconut Lime Bars feature a toasted coconut pecan shortbread crust topped with a layer of creamy, tart coconut lime filling. A delicious, easy, low carb, keto-friendly lime dessert for all occasions! This is one dessert you won’t want to stop eating, in fact, I normally eat at least 2 bars each time I make these–it’s almost impossible not to go back for more!

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Best Coconut Lime Bar – Low Carb, Keto, LCHF, Grain-free, Gluten-free, Sugar-free

keto coconut lime bar on a plate

For whatever reason, March marks the period in the year when I start craving citrus. Lemon, lime, grapefruit, you name it, I want it in everything up until September when I go into pumpkin mode. It’s so odd how I am programmed like clock work. 

Maybe it’s the weather, maybe it’s escaping comfort food mania, I honestly could not tell you. But whatever it is, I am all about citrus desserts right now. With Easter just around the corner, I have been longing for my Citrus Almond Ricotta Cake, as that is a perfectly light and moist cake that would be just spot on after a big meal. In the meantime, I’ve baked up a loaf of Lemon Poppyseed Bread, and even a batch of my Lemon Ricotta Cookies, but I still need more!

Since our trip to Cabo was cancelled thanks to the pandemic, I have been sitting at home dreaming of being in a tropical location. I’m a bit salty about not getting to drink endless margaritas and eat delicious fish tacos (ha ha…salty…good food pun), so I thought it would be fitting to create a dessert that would give me a taste of what I was missing.

These Coconut Lime Bars are a tropical twist on the lemon bar with a buttery pecan coconut shortbread crust topped with a layer of creamy, custardy tangy lime coconut filling. Simple to bake up with minimal kitchen prowess, this is one easy low carb keto dessert that you’ll make again and again. Perfect for spring or summer, one bite will cure your blues. 

How to Make Easy Keto Coconut Lime Bars

row of keto coconut lime bars on a plate

Ingredients

Crust

  • Blanched almond flour
  • Pecans, toasted
  • Unsweetened coconut flakes, toasted
  • Erythritol
  • Butter, melted

Filling

Directions

Preheat the oven to 350 degrees. Grease an 8×8 baking dish with coconut oil. Line the bottom and sides of the pan with parchment paper (use two pieces to make this easier), leaving an overhang on the sides to lift out the finished bars. Set aside.

Make the crust: In a food processor, combine all crust ingredients and process on high until you get a thick, crumbly mixture.  Press this into the bottom of the pan. Bake for 10 minutes.

Make the filling:  In a large mixing bowl, whisk together the erythritol, zest, coconut flour, and eggs. Whisk in lime juice, heavy cream, and coconut milk. Mix well until smooth. Pour the filling into the crust and bake for an additional 22-25 minutes.

Once filling is set, remove from the oven and cool completely at room temperature. Chill for at least 1 hour. Lift bars out of the pan. Cut into squares. Top with additional toasted coconut, lime zest, and vanilla whipped cream, if desired.

keto coconut lime bar topped with cream on a plate

Keto Lime Bars Tips & Tricks

Use fresh lime juice. While store-bought is convenient, you will not achieve the same intense lime flavor. Sure, juicing limes is work, but isn’t it worth the reward? 

Toasting the pecans and shredded coconut is a must. Don’t skip out on this step. Toasted nuts and coconut are not only tastier, but the toasting changes the overall flavor of the crust. To dry toast your nuts, heat a small skillet over medium low heat. Add nuts and toast until golden brown and fragrant, shaking/stirring frequently to avoid burning. Make sure to remove the nuts immediately to a bowl and allow them to cool before food processing into a nut flour for the crust. 

Toast your coconut afterwards. This will take considerably less time as the pan will be hot and, depending on the size of your coconut, the flakes will toast very quickly. Shake/stir to toast to an even golden brown. Remove from the pan and allow time to cool before adding into the crust. The recipe amount is designed to give you leftovers to sprinkle on top of the bars. Don’t forget to reserve at least 2 tablespoons to decorate. 

For an elegant presentation, top with homemade vanilla whipped cream. Making your own low carb, keto-friendly whipped cream is as easy as pie. I love using a Magic Bullet for making homemade whipped cream because the canister is the perfect size for the amount I’m making. 

Pour ⅓ cup heavy whipping cream into a blender carafe. Add powdered erythritol to the desired level of sweetness; I normally use about 2-3 teaspoons. Add a ½ tsp of pure vanilla extract. Blend until a thick cream forms, and spoon on top of or to the side of your keto dessert.

close up overhead picture of keto coconut lime bar with a bite missing

What’s the difference between limes and key limes?

The key lime is actually a citrus hybrid that is much smaller than a traditional lime. It is harvested when it is green but actually turns more yellow as it ripens. The key lime is less acidic and much more aromatic than a regular lime. 

This recipe calls for limes, but you could easily substitute key limes instead. Because they are not readily available in all grocery stores, I opted to use regular limes for this recipe. I love key lime, however, because of its size, you’ll spend quite a fair amount of time and money trying to get enough juice for this recipe. Hope you have strong hands.

keto coconut lime bars

Other Low Carb Keto Lemon Lime Dessert Recipes you’ll love

keto coconut lime bar on a white plate
Yield: 9

Keto Coconut Lime Bars

Prep Time: 10 minutes
Cook Time: 35 minutes
Additional Time: 1 hour
Total Time: 1 hour 45 minutes

A tropical treat, these Coconut Lime Bars feature a toasted coconut pecan shortbread crust topped with a layer of creamy, tart coconut lime filling. A delicious, easy, low carb, keto-friendly lime dessert for all occasions!

Ingredients

Crust

  • 3/4 cup almond flour
  • 1/2 cup pecans, toasted
  • 1/4 cup unsweetened coconut flakes, toasted
  • 2 tbsp erythritol
  • 3 tbsp butter, melted

Filling

  • 1/2 cup erythritol
  • 1 1/2 tbsp coconut flour
  • 1 tbsp lime zest
  • 3 large eggs
  • 1/3 cup lime juice
  • 1/2 cup full-fat coconut milk
  • 1/4 cup heavy cream

Instructions

Preheat the oven to 350 degrees. Grease an 8x8 baking dish with coconut oil. Line the bottom and sides of the pan with parchment paper (use two pieces to make this easier), leaving an overhang on the sides to lift out the finished bars. Set aside.

Make the crust: In a food processor, combine all crust ingredients and process on high until you get a thick, crumbly mixture.  Press this into the bottom of the pan. Bake for 10 minutes.

Make the filling:  In a large mixing bowl, whisk together the erythritol, zest, coconut flour, and eggs. Whisk in lime juice, heavy cream, and coconut milk. Mix well until smooth. Pour the filling into the crust and bake for an additional 22-25 minutes.

Once filling is set, remove from the oven and cool completely at room temperature. Chill for at least 1 hour. Lift bars out of the pan. Cut into squares. Top with additional toasted coconut, lime zest, and vanilla whipped cream, if desired.

Nutrition Information:

Yield:

9

Serving Size:

1

Amount Per Serving: Calories: 172Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 80mgSodium: 31mgCarbohydrates: 4gNet Carbohydrates: 2gFiber: 2gSugar: 1gProtein: 6g

Nutrition is provided as a courtesy and calculated to the best of my ability using online databases. It is suggested that you perform your own check to ensure that a recipe fits within the scope of your dietary needs.

Did you make this recipe? Let me know how it turned out! Leave a comment below and make sure to join the @noshinandnumnums community on instagram or facebook and tag me in your cooking pictures! 

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