Keto Key Lime Pie Bars
Key lime pie made dairy-free, keto-friendly, and sugar-free! This easy no-bake dessert recipe is amazing for the warm weather months!
Prep Time30 minutes mins
Total Time30 minutes mins
Course: Desserts & Treats
Cuisine: American
Servings: 15 Servings
Calories: 294kcal
Author: Julia
Pie Crust:
- 2 cups raw almonds
- 1/3 cup coconut oil melted
- 1/3 cup sugar-free confectioners sweetener
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!
Serving: 1of 15 | Calories: 294kcal | Carbohydrates: 10g | Protein: 7g | Fat: 26g | Fiber: 3g