why make this recipe
Gluten Free Key Lime Bars are a delightful treat that combines the tartness of lime with a sweet creamy filling, all atop a buttery almond flour crust. They are perfect for anyone who needs or wants to avoid gluten but still crave a delicious dessert. These bars are easy to make and can be enjoyed by everyone, making them a great choice for gatherings, picnics, or simply as a midday snack. The bright and refreshing flavor of lime will certainly lift your spirits!
how to make Gluten Free Key Lime Bars
Ingredients:
- 1 cup almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup lime juice
- 1/2 cup sweetened condensed milk
Directions:
- Preheat the oven to 350°F (175°C). Grease an 8×8 inch baking dish.
- In a mixing bowl, combine almond flour, melted coconut oil, honey, and salt. Press the mixture into the bottom of the prepared dish to form the crust.
- Bake the crust for 10-12 minutes, until lightly golden.
- In another bowl, whisk together the eggs, lime juice, and sweetened condensed milk until well combined.
- Pour the lime mixture over the baked crust and return to the oven for an additional 15-20 minutes until set.
- Allow to cool, then refrigerate for at least an hour before slicing into bars. Serve chilled.
how to serve Gluten Free Key Lime Bars
These bars are best served chilled. Cut them into squares and enjoy them as a refreshing dessert. You can also top them with whipped cream or a sprinkle of lime zest for an extra touch. They make a beautiful addition to any dessert table.
how to store Gluten Free Key Lime Bars
To store these bars, keep them in an airtight container in the refrigerator. They will stay fresh for about 3-5 days. If you want to keep them longer, you can freeze them. Just make sure to wrap them well to prevent freezer burn. They can be thawed in the fridge when you are ready to enjoy them again.
tips to make Gluten Free Key Lime Bars
- Make sure to use fresh lime juice for the best flavor.
- Adjust the sweetness to your liking by modifying the amount of honey or maple syrup.
- If you want a thicker filling, you can add an extra egg.
- Be careful not to overbake the lime layer; it should be set but still slightly jiggly.
variation
You can experiment with the flavor by mixing in a bit of lemon juice for a lemon-lime twist. Another fun variation is to add shredded coconut to the crust for a tropical touch.
FAQs
Can I use another type of flour instead of almond flour?
Yes, but keep in mind that this will change the texture. Coconut flour or a gluten-free all-purpose blend may work, but you may need to adjust the quantities.
Can I make these bars vegan?
Yes, you can replace the eggs with a flax egg or a commercial egg replacer. Also, opt for maple syrup instead of honey for a fully plant-based option.
How can I make these bars more tart?
Feel free to add a bit more lime juice to the mixture to increase the tart flavor. Just be cautious with the balance of sweetness.
Gluten Free Key Lime Bars
Ingredients
For the crust
- 1 cup almond flour Ensure it is finely ground for the best texture.
- 1/4 cup coconut oil, melted Can substitute with unsalted butter if not dairy-free.
- 1/4 cup honey or maple syrup Adjust sweetness to your preference.
- 1/4 teaspoon salt
For the filling
- 3 large eggs Can be replaced with flax eggs for a vegan option.
- 1/2 cup lime juice Use fresh lime juice for the best flavor.
- 1/2 cup sweetened condensed milk
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease an 8×8 inch baking dish.
- In a mixing bowl, combine almond flour, melted coconut oil, honey, and salt. Press the mixture into the bottom of the prepared dish to form the crust.
- Bake the crust for 10-12 minutes, until lightly golden.
Making the filling
- In another bowl, whisk together the eggs, lime juice, and sweetened condensed milk until well combined.
- Pour the lime mixture over the baked crust and return to the oven for an additional 15-20 minutes until set.
Cooling and serving
- Allow to cool, then refrigerate for at least an hour before slicing into bars. Serve chilled.