About and year ago, I sponsored a workshop that featured Mexican cuisine and included a Key Lime Bar recipe.  I found the recipe in a cook book but taste was a complete “faileo”.  Since then I have stuck with safely purchasing the “Hail Merry” brand small Key Lime tarts when I have a craving (they are delicious, but not cost effective if you are serving a group).

This year, it got the itch to try Key Lime Bars again during the Cinco de Mayo celebration and am delighted with the results.  I haven’t gotten the chance to taste test this recipe with a large workshop group yet, but my family has considered this a “keeper”.

Key Lime Bars (Grain Free, Gluten Free)
Simple ingredients and easy to mix together. A light dessert that is not too tart and not too sweet. Just right after any meal.
Course: Sweet Treats
  • Crust-
  • 3 cups blanched almond flour (I use Honeyville)
  • ⅓ cup coconut flour
  • 1 tsp. unflavored gelatin (I use Great Lake Kosher)
  • 1 ½ sticks organic unsalted butter (or ghee = 12 TBSP but this must be cold)
  • 2 TBSP organic maple syrup
  • 2 TBSP. organic coconut sugar
  • ½ tsp. fine ground pink Himalayan salt
  • 1 ½ tsp. pure vanilla extract
  • Filling –
  • ¾ cup freshly squeezed key lime juice
  • 5 TBSP organic maple syrup
  • 6 large eggs
  • 5 tsp. arrowroot flour
  • ½ tsp. fine ground pink Himalayan salt
  • 7 TBSP heavy coconut cream (I use Trader Joe’s)
  • 3 TBSP melted coconut oil
  1. Crust –
  2. Combine all ingredients into food processor and pulse until a dough is formed.
  3. Press dough into a parchment lined glass 9 x 13 baking dish.
  4. Bake for 13 minutes at 350°.
  5. Remove and set aside to prepare filling.
  6. Filling-
  7. Place all ingredients into food processor and pulse until well combined.
  8. Pour filling mixture onto prepared crust.
  9. Return to oven and bake for 25 minutes, or until filling is set.
  10. Let cool and cut into squares.
  11. Refrigerate leftovers.