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Keto Coconut Lime Bars sprinkled with coconut on a grey background

Keto Coconut Lime Bars

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4.9 from 8 reviews

  • Author: Mellissa Sevigny
  • Total Time: 35 minutes
  • Yield: 16 bars 1x


These Keto Coconut Lime Bars boast a crispy, buttery crust and a tangy lime filling that is to die for!  Low carb, Atkins friendly, gluten free, grain free, and delicious!!!


Units Scale

For the Crust:

  • 6 tablespoons butter, melted
  • 1 1/2 cups superfine blanched almond flour
  • 1/2 cup shredded coconut, unsweetened
  • 1/3 cup granulated erythritol sweetener
  • pinch of kosher salt

For the Filling:

  • 1/2 cup butter
  • 2/3 cup granulated erythritol sweetener
  • 1/2 cup lime juice, freshly squeezed if possible
  • 1/4 cup grated lime zest
  • 6 egg yolks
  • 1/4 teaspoon xanthan gum
  • 2 tablespoons Great Lakes Gelatin or 1 Tablespoon other unflavored gelatin


To make the crust:

  1. Preheat the oven to 350° Fahrenheit.
  2. Combine all of the crust ingredients in a medium sized bowl and mix well with a fork until a crumbly dough forms.
  3. Press firmly into a 8 by 8 baking pan, going about 1/2 inch up the sides. For best results line the pan with parchment paper or foil first, then you can simply lift out the completed lemon bars.
  4. Bake for 10 minutes.
  5. Remove and cool while you make the filling.

To make the filling:

  1. Melt the butter in a small saucepan on low heat.
  2. Remove from heat and whisk in sweetener, lime juice, and lime zest until dissolved.
  3. Whisk in the egg yolks and return to the stove over low heat.
  4. Cook over low heat, whisking continually until the curd starts to thicken.
  5. Remove from the heat and strain into a small bowl.
  6. Whisk in the the xanthan gum and gelatin until dissolved and smooth.
  7. Pour the filling over the par-baked crust and spread out evenly to the edges of the pan.
  8. Bake the bars at 350 degrees (F) for 15 minutes.
  9. Remove from oven the and cool for 30 minutes.
  10. Cut into sixteen 2 x 2 squares and garnish with optional toasted coconut and grated lime zest before serving.
  11. Store in an airtight container in the refrigerator for up to one week, or in the freezer for up to 3 months.



To see the ingredients and/or products that I use and recommend to get the best results with my recipes, visit the IBIH Pantry Recommendations Page.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Keto Dessert Recipes
  • Method: Baking


  • Serving Size: One bar
  • Calories: 192
  • Fat: 19g
  • Carbohydrates: 4g
  • Fiber: 2g
  • Protein: 4g

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Closeup of a single blackberry lime cheesecake with a blackberry on top