Gluten-Free, Keto Lemon Bars
This delicous recipe for a healthy new spin on lemon bars comes from The Studioist blogger, Shalan. When a couple of Shalan's friends made the switch to a keto diet, they shared wtih her that they lov...
You can use the baby key limes in this recipe or regular limes, which taste almost identical.
Ingredients
SERVINGS: 24 Bar(s)
- 1 cup shredded sweetened coconut, plus more for garnish
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- 10 tablespoons cold unsalted butter, cut in small pieces
- 6 egg yolks
- 2 (14-ounce) cans sweetened condensed milk
- 4 teaspoons grated key lime or regular lime zest
- 1 cup key lime juice (about 2 pounds of key limes)
Preparation
1. Preheat the oven to 350 degrees.
2. Spread the coconut on a rimmed baking sheet, and toast it until it is golden brown, about 6 to 8 minutes, tossing every 2 minutes to ensure even browning. Remove the pan from the oven, and transfer the coconut to a plate to cool.
3. In a large bowl combine the flour, sugar, and 1 cup toasted coconut. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse meal. Press the mixture into a 9 x 13-inch pan, and bake until the crust is golden, about 15 to 20 minutes. Allow it to cool slightly.
4. Meanwhile, in a large bowl beat together the egg yolks and condensed milk with a whisk until thick. Gradually beat in the lime zest and juice.
5. Pour the egg and milk mixture onto the cooled crust, and bake the bars 8 to 10 minutes.
6. Let the bars cool completely, then chill them until you are ready to serve (at least 3 hours). Cut into bars and serve chilled. Before serving, sprinkle with toasted coconut and garnish with lime zest, if desired.
Reprinted with persmission from So Much To Celebrate: Entertaining the Ones You Love the Whole Year Through by Katie Jacobs, 2018, Thomoas Nelson. Find Katie at StylingMyEverday.com.
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