Low-Carb Key Lime Pie Bars taste citrusy, tangy, and zesty yet ultra rich and creamy! These easy bars are sugar-free, no-bake, vegan, and an amazing cooling treat for summer!
Summer dessert recipes, here we GO!
If you’re all about no-bake desserts during the hot months of the year, and/or love key lime pie, you’ll get a proper kick out of these key lime pie bars.
They’re grain-free, sugar-free, dairy-free, and are fun to prepare. If you tried my Low-Carb Lemon Cheesecake Bars, you’re already familiar with the concept here!
Let’s chat about the ingredients from which these beauties are made!
Ingredients for Keto Key Lime Pie Bars:
Key Lime Pie Filling: Raw cashews, key lime juice (you can buy a bottle of key lime juice so you don’t have to juice 12,000 key limes), lime zest, full-fat canned coconut milk, sugar-free confectioners sweetener, vanilla extract and a touch of sea salt. This combination makes for a rich and creamy key lime explosion! Just be sure to soak the cashews well in advance (I recommend 12+ hours) for the silkiest result!
Grain-Free Pie Crust: raw almonds, coconut oil, and sugar-free confectioners sweetener is all it takes to make an easy low-carb crust for these key lime pie bars! You can replace the raw almonds with cashews, pecans, or walnuts.
How to Make Low-Carb Key Lime Pie Bars:
Advance Prep: Soak the Cashews:
Transfer the raw cashews to a large bowl and cover them with a couple of inches of water. Allow the cashews to soak overnight (8 to 24 hours).
Prepare the Key Lime Pie Filling:
Drain and rinse the cashews, then transfer them to a blender. Add the rest of the ingredients for the key lime pie filling to the blender and blend until completely smooth. You may need to stop the blender a couple of times to stir before continuing to blend.
Prepare the Pie Crust:
Add the ingredients for the pie crust to a food processor and process until a thick dough forms. This will require quite a bit of processing, so continue to scrape the sides of the processor and re-start until the pie crust is chopped into small bits and forms a thick dough.
Line a 9” x 9” pan with parchment paper and transfer the crust mixture to the pan. Press it firmly into an even layer until you have a solid crust.
Make The Key Lime Pie Bars:
Pour the key lime pie filling over the crust and smooth into an even layer.
Freeze the key lime pie bars for at least 2 hours, or until completely set up.
Remove the bars from the freezer and pull on the parchment paper to transfer the whole pie to a cutting board. Use a sharp knife to carefully cut the pie into squares.
Serve and enjoy!
More Low-Carb Dessert Recipes:
- Keto Peanut Butter No-Bake Cookie Dough
- Low-Carb Mixed Berry Cobbler
- Keto Cheesecake
- Easy Low-Carb Chocolate Fudge
- Flourless Keto Chocolate Cake
Let these creamy zesty bites of joy take you on a mental tropical vacation!
Keto Key Lime Pie Bars
Ingredients
Pie Crust:
- 2 cups raw almonds
- 1/3 cup coconut oil melted
- 1/3 cup sugar-free confectioners sweetener
Key Lime Pie Filling:
- 3 cups raw cashews soaked overnight
- 1 cup key lime juice
- 1 1/2 Tbsp lime zest
- 1 1/3 cup full-fat canned coconut milk
- 3/4 cup sugar-free confectioners sweetener
- 1 tsp pure vanilla extract
- ¼ tsp sea salt
Instructions
- Transfer the raw cashews to a large bowl and cover them with a couple of inches of water. Allow the cashews to soak overnight (8 to 24 hours).
- Drain and rinse the cashews, then transfer them to a blender. Add the rest of the ingredients for the key lime pie filling to the blender and blend until completely smooth. You may need to stop the blender a couple of times to stir before continuing to blend.
- Add the ingredients for the pie crust to a food processor and process until a thick dough forms. This will require quite a bit of processing, so continue to scrape the sides of the processor and re-start until the pie crust is chopped into small bits and forms a thick dough.
- Line a 9” x 9” pan with parchment paper and transfer the crust mixture to the pan. Press it firmly into an even layer until you have a solid crust.
- Pour the key lime pie filling over the crust and smooth into an even layer.
- Freeze the key lime pie bars for at least 2 hours, or until completely set up.
- Remove the bars from the freezer and pull on the parchment paper to transfer the whole pie to a cutting board. Use a sharp knife to carefully cut the pie into squares. Serve and enjoy!
Nutrition
I love desserts, especially raw foods desserts. The photos are beautiful, by-the-way!
Right?! There’s so much you can do with whole food ingredients! Thanks so much for the sweet compliment on my photos!! xoxoxo
These look amazing! Is there anything besides cashews that would work???
Hi Lauren,
You could try avocado and full-fat coconut milk, although this mixture will not set up as well. If you’d like to try that instead, you can follow my Key Lime Tart recipe, but use sugar-free sweetener instead of pure maple syrup to make it low-carb. Hope this helps!! xoxoxo
what kind of sweeteners can be used?
i don’t use anything artificial
Hi Chris,
You can follow my Paleo Cheesecake recipe using key lime juice and lime zest (instead of lemon juice) for a version that is sweetened with honey.
Hi Julia 🙂 I’m wondering if the soaking cashews should be waiting on a counter or in the refrigerator? Thanks!
Hi Jeanne,
I leave mine on the counter, but if you’re concerned about it, it’s just as easy to put the soaked cashews in the refrigerator! Hope you enjoy the bars!! xoxoxo
Do these need to be stored in the freezer, or can they be put into the refrigerator?
Hi Marcia!
Once they have finished setting up after that 2 hour period in the freezer, you can store them in the refrigerator 🙂 Enjoy! xoxox
I’m not a fan of buying juice unless it’s freshly squeezed. Do you know if I could use regular limes rather than key limes? I don’t have easy access to key limes. Thanks.
Hi Maria!
You can absolutely use regular lime juice. Hope you enjoy!! xo
This recipe was incredible! I made it for my birthday and I couldn’t stop eating it. Almost like a key lime ice cream. I ended up winging the crust because I was unexpectedly out of almonds and almond flour, ended up using coconut flour and it worked pretty well, if maybe a bit too crisp. I’m making it again and will try using walnuts for the crust. I’m also curious to adapt this recipe with other citrus fruits. Thank you for the wonderful recipe!
I’m so happy it worked out and that you enjoy it! Thanks so much for reporting back, and happy birthday!! xxo