KETO COCONUT LIME BARS
These keto lime bars are a tangy treat sure to satisfy your sweet tooth! Keep refrigerated. Garnish each piece with a small lime wedge, if desired.
Provided by France C
Categories Desserts Cookies Bar Cookie Recipes
Time 50m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- Combine almond flour, sweetener, coconut flour, lime zest, and salt in a large bowl. Mix thoroughly. Cut in butter with a fork until combined and no lumps remain. Press crust mixture down into the prepared baking dish.
- Bake in the preheated oven until lightly browned, 10 to 15 minutes. Set aside.
- Whisk lime juice, coconut milk, sweetener, butter, and zest in a medium saucepan over medium heat. Mix until sweetener is dissolved; do not let boil. Add beaten eggs slowly, a little at a time, whisking constantly until mixture is foamy and airy and starts to thicken, 5 to 10 minutes. Remove filling mixture from heat and spread evenly over the crust.
- Bake in the preheated oven until filling is set in the middle, 10 to 15 minutes.
- Toast shredded coconut in a small skillet over medium heat until lightly browned, 2 to 3 minutes. Sprinkle coconut and lime zest topping over the bars. Let cool and refrigerate completely before cutting into bars.
Nutrition Facts : Calories 160.3 calories, Carbohydrate 17.8 g, Cholesterol 87.7 mg, Fat 13.8 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 5.9 g, Sodium 106.9 mg, Sugar 1 g
COCONUT LIME BARS
Make and share this Coconut Lime Bars recipe from Food.com.
Provided by grandma2969
Categories Bar Cookie
Time 1h
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Combine the butter, salt, powdered sugar and 2 cups of flour.
- In a large bowl, mixing to make a soft dough.
- Press evenly into an ungreased 13 x 9" baking pan.
- Bake for 15-20 minutes or golden brown.
- In a mixing bowl, combine eggs, lime zest, sugar and remaining 1/4 cup of flour in a bowl, blend till smooth.
- Spoon over the crust.
- Sprinkle the coconut over the lime mixture.
- Reduce the oven temperature to 325°.
- Bake for another 25 minutes or until firm.
- Cool on wire rack about 1 hour and then cut into bars.
COCONUT LIME BARS
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 350*F Line a 9x13 baking dish with non-stick foil, folding up and over the edges. In a bowl mix together butter & brown sugar. Add flour, 1/2 lime zest, coconut and salt. Mix well. Press mixture into pan and bake for 10 minutes. When you remove crust from oven, top with premade lime curd, spread evenly over crust. Bake for 20 more minutes. Remove from oven and allow to cool completely. Refrigerate for 1 - 2 hours until set. Top with powdered sugar. Cut into bars and top each slice with a lime slice.
CREAMY LIME COCONUT BARS
This recipe came from Land O Lakes butter. I had to try them once just to see if they were as good as they sound, and believe me, they didn't last in my house past two days. I ate a big hunk every time I got hungry. Yes, I know, fully sugared, but everyone deserves a treat!
Provided by Redneck Epicurean
Categories Tarts
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Combine lime juice, condensed milk, zest, and food coloring in a bowl and set aside. The mixture will slightly thicken.
- In another bowl, combine flour, sugar, and nuts; cut in the butter until mixture resembles coarse crumbs. Pat evenly into an ungreased 9x13 pan. Bake for 16-18 minutes or until edges are lightly browned.
- Pour filling mixture over hot, partially baked crust. Sprinkle with coconut.
- Place back in the oven for 15-17 minutes or until filling is set. Cool completely. Cover and refrigerate before serving.
Nutrition Facts : Calories 401.7, Fat 19.2, SaturatedFat 10.4, Cholesterol 42.8, Sodium 149.7, Carbohydrate 52.3, Fiber 1.2, Sugar 38.3, Protein 7.6
LEMONY COCONUT BARS
These lemony and chewy bars make a refreshing addition to the holiday cookie tray. Try lime juice and zest for a zingy twist. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes; gradually beat in flour, mixing well., Press onto bottom of a greased 13x9-in. baking pan. Bake until edges are golden brown, 8-10 minutes. Cool on a wire rack., For filling, in a large bowl, beat eggs, brown sugar, lemon zest and extracts until blended. In a small bowl, mix flour, baking powder and salt; stir into egg mixture. Stir in coconut and pecans. Spread over crust., Bake until golden brown, 17-20 minutes. Cool 10 minutes on a wire rack. Meanwhile, in a small bowl, mix glaze ingredients until smooth; drizzle over warm filling. Cool completely. Cut into bars.
Nutrition Facts : Calories 208 calories, Fat 10g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 96mg sodium, Carbohydrate 29g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.
VEGAN FROZEN COCONUT LIME BARS
Inspired by frozen Key lime pie, this simple summertime treat is for vegans and dairy-lovers alike. The no-bake graham cracker crust gets topped with softened store-bought, dairy-free ice cream mixed with shredded coconut and fresh lime juice for a dessert that's as easy to put together as it is delicious. Be sure to use unsweetened, finely shredded (also called desiccated) coconut for this recipe; regular shredded or flaked coconut will be too coarse.
Provided by Lidey Heuck
Categories ice creams and sorbets, dessert
Time 4h
Yield 9 to 12 servings
Number Of Ingredients 8
Steps:
- Spray a 9-by-9-inch pan with cooking spray and line with two overlapping sheets of parchment paper to create overhang on all sides.
- Combine the graham cracker crumbs, sugar and salt in a medium bowl. Place the shredded coconut in a small skillet and toast over medium heat for about 3 minutes, tossing often, until light golden brown. Add half the coconut to the bowl with the graham cracker crumbs, reserving the other half for later.
- Add the coconut oil to the graham cracker crumb mixture and toss with your hands until the crumbs are evenly moistened. Transfer to the prepared pan and press into an even layer, packing the crust lightly with the bottom of a measuring cup. Freeze for 30 to 45 minutes, until the crust is firm to the touch.
- Meanwhile, allow the ice cream to sit at room temperature for 10 to 15 minutes, until slightly softened. Spoon the ice cream into a large mixing bowl and add the zest of 1 lime, the lime juice, the reserved toasted shredded coconut and a pinch of salt. Working quickly, mix with a spatula until combined and smooth.
- Scrape the mixture onto the frozen crust and spread into an even layer using an offset spatula.
- Cover the pan with plastic wrap and freeze until firm, at least 3 hours, or overnight.
- To serve, lift the overhanging parchment paper to remove the bars and place on a cutting board. Zest the remaining lime over the bars, cut into squares and serve immediately.
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