Dessert
Coconut and lime bars
Set in the fridge with no baking and no eggs, and the lime zest is what stops twelve coconut bars tasting like one very long coconut bar.
2gnet carbs
23gfat
2gprotein
223kcal
Per serving20 minServes 12
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Ingredients
For the whole dish · serves 12
- Unsweetened shredded coconut8½ oz
- Coconut oil4 oz
- Granulated erythritol3½ oz
- Lime3
- Vanilla extracthalf a teaspoon
- Sea salta pinch
Method
6 steps · 20 minutes
- Zest the limes before juicing them. The other order is a job nobody manages twice.
- Blend the erythritol to a powder. Uncooked crystals do not dissolve and the bars come out gritty.
- Melt the coconut oil gently — warm, not hot. Above hand temperature it separates out again as it sets.
- Stir the coconut, powdered sweetener, zest, vanilla and salt into the oil until every flake is coated.
- Add the lime juice a teaspoon at a time. Too much and the mixture will not hold; it should just clump when squeezed.
- Press hard into a lined pan — the pressing is what makes bars instead of crumble — and chill 1 hour before cutting into twelve.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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