Healthy Key Lime Pie Bars! Vegan, gluten free, paleo and keto/sugar free friendly, these key lime pie bars are a refreshing and delicious spring treat that are diet and allergy friendly! Plus, they’re super easy to make. Sugar free/keto recipe substitutions below the recipe!

Shortbread Crust Ingredients:

• 1 1/3 cups almond flour

• 1/3 cup pure maple syrup or honey

• 1/4 cup coconut oil, melted (or vegan/grass fed butter)

• 1/4 cup coconut flour

• 1/4 tsp salt

Lime Filling Ingredients:

• 1/2 cup freshly squeezed key lime juice (plus the zest from 1 key lime)

• 1/2 cup pure maple syrup or honey

• 1 1/2 cups unsweetened yogurt (I used coconut yogurt)

• 2 TBS coconut flour

• 2 TBS coconut oil, melted

Instructions:

1. Preheat the oven to 350° and line an 8×8 baking dish with parchment paper (you can also simply spray your baking dish with cooking spray instead of using parchment paper).

2. First, make your shortbread crust. In a medium sized dish combine almond flour, coconut flour, melted coconut oil, salt and sweetener. Mix until a shortbread crust forms.

3. Add your crust to your prepared baking pan and carefully press it down with your fingers to form a solid crust (make sure the crust reaches all corners of the pan and there are no cracks or openings!).

4. Bake the crust for 15 minutes, until lightly browned.

5. While the crust is baking, make your lime filling. Whisk together your yogurt, sweetener, lime juice, lime zest, coconut flour and melted coconut oil until smooth. Make sure you whisk it very well! Place the key lime filling in the fridge once it is fully mixed.

6. Remove your crust from the oven after 15 minutes and let it cool completely on the stovetop.

7. Once completely cool, pour your chilled lime filling over the crust and place it in the freezer for 2-3 hours.

8. After a couple of hours, remove your key lime dessert from the freezer and cut it into squares. Optional – top your key lime bars with fresh whipped cream, coconut cool whip, lime zest or powdered sugar! Enjoy immediately before they melt!

9. Place any leftovers back in the freezer. These keep in the freezer (in a sealed container) for 2-3 months.

Recipe Notes:

1. To keep this recipe sugar free/keto, use a sugar free maple syrup like Lakanto.

2. Feel free to use regular limes instead of key limes (they just have a slightly different taste!).

Did you make this recipe? I would love to hear any feedback in the comments below!