These sugar free Key Lime Pie Bars feature a tangy citrus filling and a tender almond flour shortbread crust. They are a popular summertime keto dessert with good reason!
Course Dessert
Cuisine American
Keyword Key lime bars, key lime pie bars, low carb key lime pie
In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture begins to come together.
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.
Remove and let cool while preparing the filling.
Key Lime Filling:
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.
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.
Top with lightly sweetened whipped cream and lime slices
Notes
Storage Information: Because of the creamy filling, these bars should be refrigerated at all times. Store in a covered container and they last up to 5 days in the fridge. They can also be frozen for several months. I would leave off any whipped cream and garnish until you have thawed the bars.