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June 19, 2018

Key Lime Bars – Low Carb

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Keto key lime bars! Tangy, delicious, and creamy, these will remind you of the key lime pie of your childhood. Low carb and gluten-free, with an amazing almond flour shortbread crust. Less than 3g net carbs per serving! This post is sponsored by Bob’s Red Mill.

Sugar-free key lime bars with limes behind.

I consider these key lime bars as proof that the keto diet is not one of deprivation. Really, people, when you are able to make something this tangy, this flavourful, this creamy and delicious, and eat it as part of your healthy diet, life is good. I’ve been doing this for quite some time now and it can still take even me by surprise. Aren’t we the lucky ones, to have discovered this little secret?

My dad was a serious key lime pie lover back in the day. When we would travel to Florida for Spring Break, he would order a slice at every opportunity. My birthday always fell during our all-to-brief stints in the Sarasota sunshine and I always picked the same place for my birthday dinner: Charlie’s Crab on St. Armand’s Circle. Even with birthday cake waiting at home for us, my dad would take a slice of key lime pie to go. I never thought much about it, as I was a chocolate lover and much preferred it to any sort of citrus-y dessert. I don’t think I ever tried the key lime pie while in Florida and I think that’s such a shame now. It was only later in life that I discovered the joy of the tangy light green pie.

Keto Key Lime Bars close up with limes and whipped cream. Sugar-free.

I once tried making a key lime pie while in grad school and it was not very good. I am not sure what I did wrong but the filling was lumpy and gritty, and it just wouldn’t smooth out. I was bringing it to some event or other and I believe I spent much of my time apologizing for my contributions.

But believe me when I say that you won’t be apologizing to anyone for these keto key lime bars. They are divine! And even non keto dieters will agree. I pawned some off on my friend Emily and she declared them the best dessert I’ve ever made. Of course, she’s said that about a few of my other desserts so take it with a grain of salt. That doesn’t mean they aren’t as good as she says, it simply means that she loves dessert. She absolutely loved the almond flour shortbread crust and I have to agree, it’s pretty amazing. It’s made with Bob’s Red Mill almond flour, as always, and it truly tastes like a buttery, delicious shortbread cookie.

Low Carb Key Lime Pie Bars in a row on a white plate with a green napkin underneath

How To Make Low Carb Key Lime Bars

A couple of things to keep in mind about these bars:

  1. You need to make the sugar-free condensed milk in advance, which takes 30 minutes. You can make that well in advance and store it in the fridge for up to a week.
  2. I used cream cheese to help thicken the filling and give it a little more substance. I am not sure that it was absolutely necessary but it sure did taste great that way and it gave the filling an extra creamy richness.
  3. You shouldn’t need to add any other sweetener to the filling besides the condensed milk. However, if you like things sweeter and less tangy, then feel free to add a tablespoon or two of powdered Swerve or some stevia extract.
  4. Key limes are teeny tiny things and it takes quite a few of them to get enough juice. They are a pain to squeeze! So if you can find it, get the bottled variety from concentrate. I found key lime juice at Cost Plus World Market but it’s also available on Amazon.
  5. You don’t really need key limes at all, if you don’t care about being authentic. Regular lime juice and lime zest will suffice. It’s still going to be utterly delicious.
  6. I know someone will ask so yes…you can make this into a pie. You will need to use my low carb almond flour pie crust, and you may need a little more filling to fill it up properly.

A stack of key lime bars on a pewter plate with a dollop of whipped cream on top.

Yes, it still hits me by surprise sometimes. The fact that we can so easily create sugar-free versions of beloved desserts like key lime bars, and have them taste so good and so much like the real thing, is just astonishing. Letting the memories of Florida vacations wash over me…

Check out these other delicious keto lime recipes!

Key Lime Pound Cake

Key Lime Poke Cake

Key Lime Fat Bombs

Key Lime Popsicles

4.89 from 35 votes
Keto Key Lime Bars with limes and whipped cream. Sugar-free.
Print
Key Lime Bars
Prep Time
15 mins
Cook Time
35 mins
chill time
1 hr
Total Time
50 mins
 

Keto key lime bars! Tangy, delicious, and creamy, these will remind you of the key lime pie of your childhood. Low carb and gluten-free, with an amazing almond flour shortbread crust.

Course: Dessert
Cuisine: American
Keyword: Key lime bars, key lime pie bars, low carb key lime pie
Servings: 16 bars
Calories: 188 kcal
Ingredients
Shortbread Crust:
  • 1 1/4 cups almond flour
  • 1/3 cup Swerve Sweetener
  • 1/4 tsp salt
  • 1/4 cup butter melted
Key Lime Filling:
  • 3 ounces cream cheese softened
  • 2 tsp lime zest
  • 4 egg yolks room temperature
  • 1 cup sugar-free condensed milk
  • 6 tbsp key lime juice
Instructions
Shortbread Crust:
  1. Preheat the oven to 325F.
  2. In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture begins to come together.
  3. Turn out the mixture into an 8x8 baking pan and press firmly into the bottom. Bake 12 to 15 minutes, until just golden brown around the edges.
  4. Remove and let cool while preparing the filling.
Key Lime Filling:
  1. In a large bowl, beat the cream cheese and lime zest until smooth. Beat in the egg yolks until well combined. Slowly beat in the condensed milk and lime juice until the mixture is smooth.
  2. Spread the filling over the crust and bake 18 to 20 minutes, watching carefully to make sure it doesn’t brown at all. Remove and let cool, then refrigerate at least one hour to firm up.
  3. Top with lightly sweetened whipped cream and lime slices

Nutrition Facts
Key Lime Bars
Amount Per Serving (1 bar)
Calories 188 Calories from Fat 158
% Daily Value*
Fat 17.5g27%
Carbohydrates 3.4g1%
Fiber 1g4%
Protein 3.4g7%
* Percent Daily Values are based on a 2000 calorie diet.

Many thanks to Bob’s Red Mill for partnering with me to bring you this recipe.

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Filed Under: Brownies & Bars, Low Carb Tagged With: almond flour, cream cheese, key limes, lime

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  1. Donna Houchins says

    June 19, 2018 at 5:52 am

    Yay! One of my fave desserts and you made it possible! If I ever win the lottery I’m giving you part because you’ve allowed me to enjoy so many of my favorite desserts! I find I like monkfruit for my sweet supply and it works just as good
    Thanks again for this! I’ll be making it this weekend

    Reply
    • Rebecca says

      June 21, 2019 at 6:32 am

      5 stars
      How long do these keep? I made them just for me so there are quite a bit. Do they freeze?

      Reply
      • Carolyn says

        June 21, 2019 at 4:32 pm

        I haven’t tried freezing them. They can be refrigerated for up to 5 days.

        Reply
    • Brandi says

      July 22, 2020 at 7:02 pm

      5 stars
      I don’t know what I did wrong but I left it in the refrigerator for 2 days and it’s STILL runny! Ugh! What can I do differently!

      Reply
      • Carolyn says

        July 22, 2020 at 8:12 pm

        You clearly didn’t bake it long enough. Maybe your oven runs cool? Or did you use a different kind of sweetener? Or bake it in a non metal pan?

        Reply
      • TINA Vg says

        October 5, 2020 at 1:38 pm

        Did you use the whole recipe for condensed milk? You only use 1 cup of it for this recipe. Maybe that was the problem? Idk

        Reply
  2. Teresa says

    June 19, 2018 at 2:42 pm

    Just ate a piece of key lime pie today thinking how to make one low carb & healthier minus all the sugar. Open my email to see your key lime pie recipe. Perfect timing, thank you! I want just the pie filling, dont even care about crust.
    Looking forward to make this with your sugar free condensed milk. Will try the key lime fat bomb & Popsicle recipes also.

    Reply
    • Carolyn says

      June 19, 2018 at 2:57 pm

      Glad that worked out 😉 If you are doing a pie, the filling will probably need to be 1.5 times at least.

      Reply
      • Teresa says

        June 19, 2018 at 5:45 pm

        Didnt think to look but the key lime pie I ate had 45 carbs per slice…with sugar condensed milk. I about fell out when I looked! No wonder its so darn good, Now to detox from the sugar.

        Reply
  3. Sabrina says

    June 19, 2018 at 8:36 pm

    5 stars
    thank you for removing so many carbs with just the right ingredients, especially since I’ve skipped traditional key lime pie for awhile for that very reason

    Reply
  4. Penny says

    June 21, 2018 at 4:52 am

    4 stars
    My crust came out very soft. Is there any way to make it firm up?

    Reply
    • Carolyn says

      June 21, 2018 at 1:54 pm

      Soft as in too gooey? Then they probably didn’t bake quite long enough. You could freeze them if you have to. That might help.

      Reply
  5. Allison says

    June 23, 2018 at 9:01 am

    5 stars
    Omg these are delish! After making the condensed milk I waited patiently for this recipe! Rated A++ by the family too

    Reply
  6. Susan Gandara says

    June 24, 2018 at 12:04 pm

    5 stars
    I started this recipe before realizing I only had 1/2 cup sugar-free condensed milk. So I added 1/2 cup powdered swerve into the topping and it came out GREAT!!
    Key lime pie is my fave so thank you so much for this!!

    Reply
    • Carolyn says

      June 24, 2018 at 12:34 pm

      Glad it worked!

      Reply
  7. Susan says

    June 25, 2018 at 11:46 am

    5 stars
    So so happy for the sugar free condensed milk recipe and all the creative recipes to be made with it! The Key Lime bars are devine.

    Reply
  8. Kathi says

    June 25, 2018 at 4:41 pm

    5 stars
    Carolyn, You’ve outdone yourself. These bars a so good they’re dangerous; I want to eat half the batch instead of just one bar. And the sugar-free sweetened condensed milk recipe works great. I wondered while making it what the resulting reduced volume of cream should be. After adding the swerve to the reduced cream, I ended up with about 1 1/4 cups of sweetened condensed milk and I think I was supposed to end up with just one cup. I needed to add the full amount of xanthan gum to get it thick enough but, mixed with the key lime pie ingredients, it baked up beautifully and bars are delicious! Perfectly zingy with just enough sweet. You’re my low carb hero! Thank you for all the delicious work you do and share with us.

    Reply
  9. Carol Maust says

    June 27, 2018 at 2:20 pm

    5 stars
    I’ve been a key lime pie lover forever. I made these yesterday and believe me, this satisfied my craving that I’ve had for years now! They are really delicious. Mine came out a little more like a cheesecake but I’m not complaining. Great job again, Carolyn!

    Reply
  10. Michelle L. says

    July 3, 2018 at 1:14 pm

    5 stars
    These bars are amazing and phenomenal! My husband LOVES them! I made a batch on Saturday and they are gone already. Making another batch today. Thank you for all these recipes!

    Reply
  11. Jenny W. says

    July 3, 2018 at 10:35 pm

    I love these bars! I made them for our 4th of July get together tonight. I had MY dessert and I didn’t feel tempted my the coconut cake I made for other guests. I only made one mistake…I put too much xanthan gum in and my condensed milk was way too thick but I wasn’t going to waste it. Next time I’ll make sure to whisk really well after it cools before adding more. Thank you so much because key lime pie is my absolute face pie!!

    Reply
    • Carolyn says

      July 4, 2018 at 7:51 am

      So glad you liked it…even with the extra xanthan! 😉

      Reply
  12. Sonja says

    July 14, 2018 at 6:18 pm

    5 stars
    I changed my mind, THESE are my favorite dessert from you! Wow is all I can say. I served these to my parents and they had no idea they were low carb. Making the sweetened condensed milk does take time but it’s oh so worth it!! Thank you for another amazing recipe

    Reply
  13. Lucy Akers says

    September 10, 2018 at 4:00 pm

    I’m new to Keto and looking at the key lime recipe, the ingredient swerve do you use granular or confectioner?

    Thank You
    Lucy

    Reply
    • Carolyn says

      September 10, 2018 at 4:14 pm

      When I just say Swerve, it means the granular (in the same way that if a recipe says “sugar” it means the granular kind).

      Reply
  14. Beverly Brumett says

    September 19, 2018 at 3:25 pm

    These are amazing!!! My husband has been begging for a key lime pie and he is diabetic. I made this last night and it was a hit!! I used 3 1/2 limes and it was just right.

    Reply
    • Carolyn says

      September 19, 2018 at 3:59 pm

      So glad to hear it!

      Reply
      • Andrea Maxwell says

        October 11, 2019 at 5:51 pm

        Is there anything you can think of that I could use instead of cream cheese! I am not a fan of cream cheese. Possibly Greek yogurt?

        Reply
        • Carolyn says

          October 12, 2019 at 8:28 am

          The cream cheese gives it structure. Yogurt won’t do that. It doesn’t taste at all like cream cheese.

          Reply
  15. Gabrielle says

    November 11, 2018 at 6:27 pm

    5 stars
    Just thought you ought to know that I used this recipe in a workplace cooking competition where it competed against some very non-keto desserts. I am pleased to say it was declared the winner by a mile! Thank you for creating these delicious recipes that make keto dieting so much easier!

    Reply
    • Carolyn says

      November 11, 2018 at 7:07 pm

      Wow, seriously??? That’s awesome, thanks!

      Reply
  16. Amber says

    November 12, 2018 at 2:14 pm

    5 stars
    I have a key lime loving family and these past the test. I fed these to my son. I didn’t tell him they were healthy until he finished his second serving;) Their always afraid I’ve snuck avocados into their desserts 🙂

    Reply
    • Carolyn says

      November 12, 2018 at 3:43 pm

      Glad to hear it!

      Reply
  17. Tiffany Goodnight says

    December 23, 2018 at 5:52 pm

    3 stars
    I am wondering if these have ever been made using your condensed milk recipe with coconut milk vs. heavy cream. Unfortunately the key lime portion is not baking or rising. I’m on about 40 minutes of baking and hoping the key lime portion of the bar cooks. I’ve lowered the oven to 300. My Viking Range runs pretty true. I’m thinking it’s the coconut milk in the condensed milk. Bad idea to do this on Christmas Eve Eve! LOL

    Reply
    • Carolyn says

      January 2, 2019 at 6:01 pm

      5 stars
      It could be that, certainly, since it’s not nearly as thick as cream.

      Reply
  18. Beth Klosterboer says

    January 10, 2019 at 1:14 pm

    5 stars
    I would’ve never thought to use almond flour for the crust. That sounds a yummy and healthy alternative to a classic recipe. It’ll make me feel a little bit less guilty when after I eat the whole pan… I can’t wait to try this!

    Reply
  19. Steph says

    January 10, 2019 at 1:38 pm

    5 stars
    Lime + low carb = heaven. Thanks so much for sharing this recipe!

    Reply
  20. Tara says

    January 10, 2019 at 3:43 pm

    5 stars
    I adore key lime anything — so good!

    Reply
  21. Jessica says

    January 10, 2019 at 4:49 pm

    5 stars
    Yum! These were such a yummy guilt free treat! Thank you!

    Reply
  22. Kristyn says

    January 10, 2019 at 7:49 pm

    5 stars
    I am usually a chocolate fan, but these were incredible! Refreshing & so tasty! My family will love them!

    Reply
  23. Erin | Dinners,Dishes and Dessert says

    January 12, 2019 at 6:02 am

    5 stars
    This looks incredibly delicious! I’m going to have to try this.

    Reply
  24. Lyle Drew says

    January 27, 2019 at 2:12 pm

    5 stars
    Great recipe. I doubled the filling amount but used half line and half lemon juice (same total amout as per the recipe) but kept a single recipe amount of shortbread crust when spread over a 9×18 baking pan. The end result was a nice mix that wasn’t overpowering with a thinner crust which I prefer. The only problem is that it doesn’t last very long before its all gone.😉

    Reply
  25. Lyle Drew says

    January 28, 2019 at 5:11 am

    Please correct spelling of “lime” (not line) in my last post. Thanks.

    Reply
  26. Ira says

    March 17, 2019 at 2:00 am

    5 stars
    These are amazing! Tastes just like the real thing! I used 1/2 cup of butter in the crust and added a dash of cinnamon. I doubled the filling recipe and baked it in a cake pan for 5 extra minutes. Only used half the condensed milk in the filling and saved the other half to pour on top after baking, instead of adding whipped cream. They were a hit with the whole family!

    Reply
  27. Byenia says

    June 7, 2019 at 12:35 pm

    5 stars
    Made this last night for the first time and we enjoyed it. This is the 3rd or 4th recipe I’ve tried from you and all have been wonderful. 🙂

    Reply
  28. Lori says

    June 15, 2019 at 6:44 pm

    Can I use coconut flour instead of almond flour? I have almond meal but not almosnd flour.

    Reply
    • Carolyn says

      June 16, 2019 at 7:38 am

      Use the almond meal. Coconut flour does not make a very good crust.

      Reply
  29. Denise says

    August 19, 2019 at 9:14 pm

    5 stars
    Well these are fantastic and a hit with everyone whether or not they eat keto! My first batch had a hint of bitterness. Turns out, I put pith in instead of zest. I did not know that “zest” is “peel.” I fixed it with the second batch and they were perfect. So freaking delicious. Thank god the condensed milk is gone so I can’t make any more of these little temptations. I had some problems making the SCM. The first batch didn’t reduce at all, so I cooked it longer and ended up with very caramel-flavored SCM. I tried again and stopped at thirty minutes even though it hadn’t reduced at all. Didn’t thicken like it should have. The first batch was a perfect consistency. So, I mixed them together and that seemed to do the trick! I even used the caramel heavy one on its own this last batch and the flavor was fine. Thanks for a great summer recipe! Do you have one like this for chocolate cream pie?

    Reply
    • Carolyn says

      August 20, 2019 at 9:16 am

      Oh, I am sorry about that. Yes, the pith tends to be much more bitter.

      Reply
      • Denise rodriguez says

        September 5, 2019 at 9:36 pm

        I learned the hard way. The second batch was PERFECTION! And, I have since figured out that the crust makes a really great cookie for using cookie cutters. The dough is a bit delicate before baked so I used a spatula to move each unicorn cookie to the baking sheet, but once they cool, they are just perfect for a glaze of being sprinkled with “sugar.” You’ve given me a great start to having a great variety of keto cookies for my Christmas baking extravaganza. Do you have a chocolate cream pie recipe?

        Reply
  30. Linda says

    August 20, 2019 at 2:55 pm

    5 stars
    These are AMAZING – a friend whose favorite dessert is key lime pie and who is not keto/low carb crowned these the best dessert EVER!

    I increased the filling by 1.5 since the condensed milk recipe makes 1.5 cups – didn’t want the rest to go to waste. I also toasted the almond flour before pressing in to the crust and used browned the butter – just to give it a little more nuttiness to get it closer to a graham cracker kinda taste.

    Thanks for another amazing recipe, Carolyn. You are a rockstar!

    Reply
  31. Kathleen Lesnau says

    September 25, 2019 at 6:25 am

    Suggestions for the left over egg whites? Another recipe perhaps?

    Reply
    • Carolyn says

      September 25, 2019 at 8:36 am

      https://asweetlife.org/21-low-carb-recipes-for-leftover-egg-whites/

      Reply
  32. Michael Helm says

    January 1, 2020 at 2:19 pm

    I made this spur-of-the-moment NY eve. I make a regular KLP using something close to the Nellie & Joe simple pie recipe, & the result is pretty popular – but way too much sugar content. I’ve tried a number of keto recipes & this one looks promising (others have coconut or avocado fat in them). For this pie to work in our group, it seems like the texture and the consistency are important.
    This recipe’s result pie had good reaction about flavor. The consistency was more like cheesecake (from the cream cheese perhaps?). It also was a bit heavier, and definitely crumbled more – wouldn’t stay together nearly as well as my regular KLP. I also pick up a bit of graininess altho no one complained. I had Lekanto Monkfruit Golden in house, didn’t have time to get Swerve. I tried to powder it in a blender before adding to the milk. BTW the recipe amounts were maybe just a little more than needed for the pie – I had a small amount of overflow (which is ok).
    It was tricky for me to tell when it was done – the regular recipe has a light, nearly dry look at about 15min – this pie still had the “sweaty” look at 20, & I kept baking it for at least another 5 mins – I think that was a mistake, the crust was way too done. The regular KLP rises slightly, this recipe looks like it does when cooking but then condenses.
    Thanks for reading this far – any recs? I’m thinking for the next refinement I’d use Swerve and/or leave out the cream cheese for now. (I like the idea of a KL cheese cake but I want to get something close to the popular regular pie.) Any hints on cooking time? Better cooler and longer or hotter & quicker? My oven is not real accurate for temperatures but is consistent.

    Reply
    • Carolyn says

      January 6, 2020 at 4:06 pm

      I honestly think you need to make peace with the fact that this will never be the high carb version of Key Lime Pie. It’s not meant to be. Also, this isn’t meant to be baked in a pie so that could be a large part of the problem, since it would bake very differently and yes, it wouldn’t hold together nearly as well. Another issue is the fact that you didn’t use a powdered sweetener, which accounts for the graininess.

      Reply
  33. Keto Katie says

    January 8, 2020 at 9:16 am

    5 stars
    WOWZA! This is the Unicorn of all Keto dessert recipes (and believe me, I’ve tried TONS!) – made them for our FL relatives and ZERO out of NINE people suspected they were keto or low carb at all! These are decadent and so insanely delicious — I now make a double batch and freeze them (with the SF whipped topping on!) so I can have one whenever. Finally, a keto dessert recipe that tastes exactly identical to the real deal. Thank you!!

    Reply
    • Carolyn says

      January 8, 2020 at 9:23 am

      That’s so fabulous to hear!

      Reply
  34. Beth R. says

    February 3, 2020 at 11:51 am

    5 stars
    Made these for our Superbowl gathering and they are delicious! I will say I wasn’t sure about the sugar-free condensed milk. I think I added too much xantham gum – it was basically glue-like the next day in the fridge. But it worked. These are tart and the crust is heavenly! I will sprinkle the top next time with a bit of swerve confectioners like you do with lemon bars! A must make for keto (and non) looking for a refreshing dessert!

    Reply
  35. Suzanne says

    February 6, 2020 at 3:46 pm

    These look so good! It looks like they could be make into lemon bars easily too!

    Reply
  36. VAnessa says

    February 6, 2020 at 3:47 pm

    Thanks for sharing! Do they keep long?

    Reply
  37. Marcella Varga says

    April 11, 2020 at 7:33 pm

    I made these and they were a smash hit!! I was wondering how the filling could be modified for a Cheesecake filling??

    Reply
    • Carolyn says

      April 11, 2020 at 8:56 pm

      Sure but you’d probably need to double it.

      Reply
  38. Robin says

    May 5, 2020 at 7:07 am

    How many bars does this recipe make? Making it today for my son and daughter in law. They make a really great key lime pie. Darn Floridians..lol. Hopefully they will love this keto version.

    Reply
    • Carolyn says

      May 5, 2020 at 7:20 am

      Hi there. The number of servings is always listed at the top of the recipe. In this case, it’s 16.

      Reply
  39. Debbie Kuriger says

    June 8, 2020 at 10:55 am

    5 stars
    WOW!! These are amazing!!! Thank you so much!! I’m thinking I can do some lemon bars, too!! I’m going to start “following” you on Pinterest after this one!! Yummy!!

    Reply
  40. Judy says

    June 9, 2020 at 10:01 am

    5 stars
    Amazing birthday dessert for my significant other! Question for you, many recipes either use cream cheese or sour cream. What’s your take on using sour cream in lieu of cream cheese? My Original batch was made using your original recipe but with his birthday coming up, I wanted to make it where it had more of a key lime taste (based on his feedback) and wanted to ask about sour cream. Thank you!

    Reply
  41. Beth says

    June 16, 2020 at 12:40 pm

    5 stars
    THE BEST KETO DESSERT I’ve made (and I’ve made a lot!) The only change I made was that I used regular limes for the key limes. I also used allulose for the sweetener. These were wonderful. I ended up packaging the individual bars (the 4 or 5 I didn’t eat from the recipe a couple days after baking it) in plastic and storing in the freezer. They’ll be wonderful frozen. The crust is on point and the lime filling is incredible. My husband isn’t a fan of a lot of the keto desserts I make but he loved these and couldn’t tell they were sugar free. Thank you for this amazing recipe!!! Your site is a gold mine!

    Reply
  42. Avneet B says

    July 27, 2020 at 12:19 pm

    4 stars
    This was wonderful bar but mine came out a bit grainy. I used powdered swerve in my condensed milk. My cream cheese wasn’t softened long enough, could that have been the issue? The flavour is amazing and overall they look great. Is the filling meant to be luscious and creamy? I will try again, these ones taste amazing though!

    Reply
    • Carolyn says

      July 27, 2020 at 3:33 pm

      So since you used only Swerve in your condensed milk, that will happen. Without another sweetener like BochaSweet, allulose, or xylitol, the erythritol will re-crystallize a bit.

      Reply
      • Avneet B. says

        July 27, 2020 at 5:54 pm

        5 stars
        Thanks for your quick reply! I’m knew you Keto and I’ve tried many of your recipients! Next time I will use Boca Sweet. I was actually just eating a bar right now and they’re soooo good.

        Reply
  43. Avneet B. says

    July 27, 2020 at 6:03 pm

    Thanks for your quick reply! I’m new to Keto and I’ve tried many of your recipes! Next time I will use Boca Sweet. I was actually just eating a bar right now and they’re soooo good.

    Reply
    • Carolyn says

      July 27, 2020 at 8:29 pm

      Glad you still like them!

      Reply
  44. Casey Forlong says

    August 19, 2020 at 7:45 am

    I’d love to give this recipe a go, but I have a nut allergy. Is there another option I could use instead of the almond flour? Or a recipe for another base that would work, perhaps?

    Reply
    • Carolyn says

      August 19, 2020 at 2:48 pm

      Sunflower seed flour.

      Reply
  45. Barbara Benson says

    December 18, 2020 at 3:20 pm

    5 stars
    These bars were absolutely great! I have already dropped off six bars (socially distanced -curbside) to three friends and three of my children as a pre Xmas treat! It may be my favorite dessert of yours!

    Reply
  46. Lisa says

    January 8, 2021 at 11:02 am

    Those look amazing!

    Reply

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