These dessert bars feature a buttery almond flour crust topped with a creamy, zesty filling made from cream cheese, fresh lime juice, and zest. The texture is smooth and custard-like, offering a sharp citrus contrast to the slightly nutty base. The result is a refreshing, tropical-inspired treat with a clean, tangy finish.

About This Recipe

To prepare the bars, the almond flour base is pressed firmly into a pan and par-baked to ensure it remains crisp under the weight of the filling. The lime layer is created by beating softened cream cheese with eggs and heavy cream until aerated and smooth, then incorporating fresh citrus juice for a bright acidity. It is important to bake the bars just until the edges are set while the center remains slightly jiggly, which prevents the eggs from overcooking and ensures a velvety mouthfeel.

The flavor relies on the balance between the rich dairy and the intense tartness of the key lime juice. Using powdered erythritol or monk fruit allows the sweetener to dissolve completely, resulting in a silkier filling without any grainy texture. Since the recipe uses both lime juice and zest, the citrus aroma is deeply infused into every bite, while a touch of vanilla extract mellows the sharpest notes of the lime.

These bars work well for a party dessert or meal-prepped snacks and can be prepared ahead of time. It’s easy to customize the recipe by adding shredded coconut to the crust for extra texture or substituting lime with lemon for a classic citrus variation. These bars are best served chilled, offering a structured and refreshing dessert that pairs perfectly with a dollop of sugar-free whipped cream.

Why You’ll Love This Recipe

Fresh, zesty lime flavor
Creamy filling + buttery almond flour crust
Keto, sugar-free, and gluten-free
Easy to make in one pan
Great for parties, meal prep, or a quick snack

What You’ll Need for These Keto Key Lime Pie Bars

For the crust:
1 ½ cups almond flour
¼ cup powdered erythritol or monk fruit sweetener
½ cup butter, melted
Pinch of salt
For the filling:
8 oz cream cheese, softened
3 large eggs
½ cup fresh key lime juice (or regular lime juice)
1 tbsp lime zest
½ cup powdered erythritol or monk fruit sweetener
½ cup heavy cream
1 tsp vanilla extract
Optional garnish: extra lime zest or sugar-free whipped cream

What You’ll Need for These Keto Key Lime Pie Bars

Preheat oven to 350°F. Line an 8×8-inch baking dish with parchment paper.
In a bowl, mix almond flour, sweetener, melted butter, and salt until crumbly.
Press mixture firmly into baking dish to form an even crust. Bake 10–12 minutes, until lightly golden.
In another bowl, beat cream cheese and sweetener until smooth. Add eggs one at a time, mixing well.
Stir in lime juice, zest, heavy cream, and vanilla until fully combined.
Pour filling over the baked crust and smooth the top.
Bake 20–25 minutes, until filling is set but still slightly jiggly in the center.
Cool completely, then refrigerate at least 2 hours before cutting into bars.
Garnish with lime zest or whipped cream before serving.

FAQ

Can I use bottled lime juice instead of fresh?
Fresh lime juice gives the best flavor, but bottled juice can work in a pinch.
Can these bars be made dairy-free?
Yes—swap the cream cheese for dairy-free cream cheese and use coconut cream instead of heavy cream.
How long do these bars last in the fridge?
Stored in an airtight container, they’ll keep up to 5 days.
Can I freeze Keto Key Lime Pie Bars?
Absolutely. Wrap bars individually and freeze for up to 2 months. Thaw in the fridge before serving.

Variations & Substitutions

Try lemon juice instead of lime for keto lemon pie bars.
Use coconut cream for a tropical flavor boost.
Add unsweetened shredded coconut to the crust for extra texture.

Serving Suggestions

Serve chilled with sugar-free whipped cream.
Garnish with extra lime zest or thin lime slices.
Pair with fresh berries for added freshness.

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