Instructions
Crust
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Preheat oven to 350 degrees F / 176 degrees C.
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Combine 6 tablespoons butter, 1½ cups almond flour, ½ cup shredded coconut, and 1 pinch kosher salt in a medium-sized bowl and mix well until a crumbly dough forms.6 tablespoons butter, 1½ cups almond flour, ½ cup shredded coconut, 1 pinch kosher salt
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Press firmly into an 8 x 8-inch baking pan. For best results line the pan with parchment or foil.
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Bake for 10 minutes.
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Remove and cool while you make the filling. (Don’t change oven setting.)
Filling
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Melt ½ cup butter in a small saucepan on low heat.½ cup butter
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Remove from heat and whisk in ⅔ cup erythritol, ½ cup lime juice, and zest from 1 lime until dissolved.⅔ cup erythritol, ½ cup lime juice, 1 lime
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Whisk in 6 egg yolks and return to the stove over low heat.6 egg yolks
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Cook over same low heat, whisking continually until it starts to thicken.
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Remove from the heat. Whisk in ¼ teaspoons xanthan gum and 1 tablespoons gelatin until dissolved and smooth.¼ teaspoons xanthan gum, 1 tablespoons gelatin
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Pour this filling over the crust and spread out evenly.
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Bake the bars at 350 degrees F / 176 degrees C for 15 minutes.
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Remove from oven and cool for 30 minutes.
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Cut into 2 x 2-inch squares.
The following video shows somebody cooking the Keto Coconut Lime Bars with background music playing and that you can access the whole recipe below.
Per serving: 265 calories, 5.1 g protein, 14.6 g carbohydrates, 26.7 g fat
