Low-Carb Key Lime Pie Bars
Lakanto
16
10 minutes
30 minutes
139
These luscious tart and tangy key lime pie bars are a breeze to make and are delicious served straight from the fridge. A no-sugar treat for those warm summer nights.
These key lime pie bars are a delicious and low-sugar dessert option that are perfect for those following a low-carb or keto diet. The use of Lakanto Monkfruit Sweetener instead of traditional sugar helps to reduce the overall sugar content while still providing a sweet and satisfying dessert.
These key lime pie bars are a delicious and healthier dessert option, thanks to the use of Lakanto Monkfruit Sweetener and almond flour instead of traditional sugar and wheat flour, and arrowroot starch instead of condensed milk. They have all the delicious flavors of a classic key lime pie, but with a lighter and lower-carb twist. Enjoy!
Ingredients
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- 2 cups almond flour
1/4 cup Lakanto Powdered Monkfruit Sweetener
- 1/4 cup melted butter (can sub coconut oil or avocado oil)
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- 4 large eggs
- 1/2 cup fresh lime juice
- 1 tbsp grated lime zest
- 3/4 cup Lakanto Powdered Monkfruit Sweetener
- 1/4 cup arrowroot powder
- 1/2 tsp baking powder
- Pinch of salt
Directions
Preheat the oven to 350°F and grease an 8-inch square baking dish.
In a medium bowl, mix together the almond flour, Lakanto Powdered Monkfruit Sweetener, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared baking dish.
In a separate bowl, whisk together the eggs, Lakanto Powdered Monkfruit Sweetener, lime juice, and lime zest until well combined.
- In another bowl, whisk together the arrowroot powder, baking powder, and salt. Add the dry mixture to the egg mixture and whisk until well combined.
- Pour the filling mixture over the crust and smooth out the top with a spatula.
- Bake for 20-25 minutes, or until the edges are golden and the center is set.
- Allow the bars to cool to room temperature, then refrigerate for at least 1 hour before slicing and serving.
Low-Carb Key Lime Pie Bars
Lakanto
16
10 minutes
30 minutes
139
These luscious tart and tangy key lime pie bars are a breeze to make and are delicious served straight from the fridge. A no-sugar treat for those warm summer nights.
These key lime pie bars are a delicious and low-sugar dessert option that are perfect for those following a low-carb or keto diet. The use of Lakanto Monkfruit Sweetener instead of traditional sugar helps to reduce the overall sugar content while still providing a sweet and satisfying dessert.
These key lime pie bars are a delicious and healthier dessert option, thanks to the use of Lakanto Monkfruit Sweetener and almond flour instead of traditional sugar and wheat flour, and arrowroot starch instead of condensed milk. They have all the delicious flavors of a classic key lime pie, but with a lighter and lower-carb twist. Enjoy!
Ingredients
blank
- 2 cups almond flour
1/4 cup Lakanto Powdered Monkfruit Sweetener
- 1/4 cup melted butter (can sub coconut oil or avocado oil)
blank
- 4 large eggs
- 1/2 cup fresh lime juice
- 1 tbsp grated lime zest
- 3/4 cup Lakanto Powdered Monkfruit Sweetener
- 1/4 cup arrowroot powder
- 1/2 tsp baking powder
- Pinch of salt
Directions
Preheat the oven to 350°F and grease an 8-inch square baking dish.
In a medium bowl, mix together the almond flour, Lakanto Powdered Monkfruit Sweetener, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared baking dish.
In a separate bowl, whisk together the eggs, Lakanto Powdered Monkfruit Sweetener, lime juice, and lime zest until well combined.
- In another bowl, whisk together the arrowroot powder, baking powder, and salt. Add the dry mixture to the egg mixture and whisk until well combined.
- Pour the filling mixture over the crust and smooth out the top with a spatula.
- Bake for 20-25 minutes, or until the edges are golden and the center is set.
- Allow the bars to cool to room temperature, then refrigerate for at least 1 hour before slicing and serving.
2 comentarios
The recipe says to refrigerate before cutting, so it’s worth a try. I’d wrap one individually and freeze. Defrost it the next day and try it. Since it’s a baked, I can almost guarantee it will be fine, but if not, you’ve only lost one. (They might be even better to eat when frozen, who knows?). Let us all know how it turns out.
Can these be froozen? These sound delectable but 16 bars for two people is too much.