Low Carb Key Lime Bars
Hello everyone, Katy here from Her Cup of Joy, I am excited to be back with yet another dessert recipe! Last month, I shared these indulgent cookie dough bars which were so rich and delicious. As much as I loved devouring those bars, it’s finally summertime, the best time for refreshing light desserts. Lately, I have turned to no-bake recipes for satisfying my sweet tooth, especially since my house needs to stay cool in the summer. I even created a Pinterest board dedicated to no-bake desserts.
Today, I am sharing these delicious and clean-eating key lime bars which can be whipped up in no time, they are an easy treat to make for unbearably hot summer days. The best part of the bars is that they contain no sugar, only maple syrup or honey to sweeten, they also do not contain any dairy and are naturally gluten-free.
I pinned this Clean-Eating No Bake Key Lime Squares recipe to my Delicious No-Bake Desserts board, Olena, from iFoodreal.com created these simple bars that contain a lot of flavor. If you haven’t visited her blog you must as soon as you can, she has so many unique and healthy recipes, plus her food photos always look amazing!
The crust is made out of cornflakes instead of the usual graham cracker crumb crust. It adds a little twist to the flavor, more salty and crunchy. Then the crust is topped with a whipped coconut milk based filling and kept frozen until ready to serve. Most no-bake desserts contain whipped cream or cream cheese, but these bars are remarkable in that they contain the fat/creamy portion of a can of coconut milk, giving them a more tropical taste. Also, the best part is that they contain only about 130 calories per bar, so you can enjoy your evening treat without feeling guilty. Once the bars set, they can be cut up and placed in an airtight container for future consumption.
- 3 cups corn Flakes (fruit juice sweetened)
- 4 tbsp coconut oil, melted
- 3 tbsp raw honey or maple syrup
- ½ tsp pure vanilla extract
- 14 oz can coconut milk, full fat*
- 1 lime, zest of
- 4 tbsp lime juice (1-2 limes)
- 3 tbsp honey or maple syrup
- Place the coconut milk in the fridge overnight.
- Prepare an 8x8 baking dish by lining it with parchment paper.
- Place corn flakes into a food processor or blender and process until finely ground. In a bowl, add the corn flake crumbs, coconut oil, honey or maple syrup and vanilla extract. Mix until well combined, then press the crust mixture into the baking dish. Place the baking dish into the freezer to set while you make the filling.
- Remove the coconut milk can from the fridge making sure not to flip the can over or shake it. Open the can and scoop out the white cream that has settled to the top, try to get as little liquid as possible. Place the cream into a chilled bowl and beat on high speed until fluffy. Add in the lime zest, lime juice and honey or maple syrup. The mixture will not be as fluffy as whipped cream, it will be slightly pourable.
- Evenly spread the cream mixture over the chilled crust and place in the freezer for at least 2 hours. After freezing, remove the bars from the baking dish (this will be easy because of the parchment paper in step 2.) and cut into 16 bars. Serve the bars frozen or thawed for up to 15 minutes. Keep the leftovers frozen in an airtight container with parchment paper between each layer.
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