The first time I made these…

I was craving key lime pie — but I didn’t want to deal with a full pie dish, and I definitely didn’t want to turn on the oven for long. It was one of those muggy afternoons when something cold and citrusy just hits different. 🍋

So I reworked my key lime pie recipe into bars — hand-held, chilled, easy to cut and store. The crust is made with almond flour and coconut oil, and the filling is bright, creamy, and naturally sweetened with honey.

These Key Lime Bars are now one of my most-requested summer treats. They’re refreshing, make-ahead friendly, and feel like a tropical vacation in every bite.

 Healthy Key Lime Bars Recipe

Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 2–3 hours
Total Time: ~3 hours 30 minutes
Serves: 9–12

Ingredients

For the crust:

• 1 ½ cups almond flour

• ¼ cup coconut oil or butter, melted

• 2 tbsp honey or maple syrup

• Pinch of sea salt

For the filling:

• 3 large egg yolks

• 1 can (13.5 oz) full-fat coconut milk (just the thick cream on top)

• ⅓ cup honey or maple syrup

• ½ cup fresh key lime juice (or regular lime juice)

• 1 tbsp lime zest

• 1 tbsp arrowroot starch or cornstarch

• 1 tsp vanilla extract

👩‍🍳 Instructions

1. 🔥 Preheat oven to 350°F (175°C). Line an 8x8 pan with parchment.

2. 🥣 Make crust: Mix almond flour, melted coconut oil, sweetener, and salt until crumbly. Press into pan and bake for 10–12 minutes, until lightly golden.

3. 🍋 Whisk filling: In a bowl, whisk egg yolks, coconut cream, lime juice, zest, honey, starch, and vanilla until smooth.

4. 🫙 Pour over crust and smooth the top.

5. ⏲️ Bake for 15–18 minutes until edges are just set. Center may jiggle slightly — it will firm up as it cools.

6. ❄️ Cool completely, then refrigerate for at least 2 hours before slicing into bars.

7. 🍦 Serve chilled, optionally topped with whipped coconut cream and lime zest!

🍽️ Nutrition (per bar, based on 12 servings)

• Calories: 190

• Carbs: 14g

• Sugar: 8g (natural)

• Fat: 14g

• Fiber: 2g

• Protein: 3g

💡 Sarah’s Tips

• No key limes? Regular limes work perfectly.

• Want them vegan? Use 2 tbsp arrowroot + extra coconut cream in place of egg yolks (will be softer).

• More tang? Add extra zest or a splash of lime extract!

• Make ahead: Stores beautifully in the fridge for up to 4 days.

Why I Love It

These Key Lime Bars are everything I want in a warm-weather treat — cold, creamy, citrusy, and made with better-for-you ingredients. They're quick to prep, easy to store, and honestly one of the most refreshing healthy summer desserts I’ve ever made.