Take the classic summer favorite and transform it into little single-serving bars with Healthier Key Lime Pie Bars. This simple recipe takes nutrient-rich ingredients and turns them into a delicious tangy and satisfying dessert!
A delicious key lime pie dessert
I’ll be the first to admit: I love pies, but making them is kind of a big hassle. Even “easy pie recipes” are usually too complicated for my liking. They’re temperamental, and it takes way too much time to make those cool fancy patterns with the dough on top.
So when I found myself with the worst key lime pie craving ever (specific, I know), I needed to figure something out. That’s when the idea for these healthier key lime pie bars hit me. I knew I could make something that would satisfy my craving but be a bit healthier than a standard pie, and I was right!
This recipe for key lime pie bars tastes exactly like the classic authentic pie recipe, except they’re made with healthier ingredients and come in smaller pieces. I mean, I suppose you could cut them into larger squares, but I like making them smaller and then enjoying a second or third!
Whip these together for a snack that’s perfect for summer. The lime totally satisfies cravings and the sugar gets your sweet tooth into gear!
What’s included in key lime pie bars?
As expected, this recipe comes with two parts: the crust and the filling. For the crust, we’re using healthy ingredients like almond and coconut flour, and maple syrup for sweetness. We’ll then be using eggs, lime juice, and more for the filling!
Tools used to make this recipe
A number of kitchen tools will be needed to create this recipe, starting with a few mixing bowls and stirring utensils. Gather the following items, and let’s get to baking!
- 8×8 baking dish
- Parchment paper or nonstick spray
- Mixing bowl
- Mixing utensil
- Flour sifter
For measuring, you’ll need a number of sizes: 1/4 tsp, 1 tsp, 1 tbsp, 1/4 cup, 1/3 cup, 1/2 cup, 3/4 cup, and 1 cup.
How to make healthier key lime pie bars
The journey to healthier key lime pie bars is an easy one. Trust me! We’ll start by simply mixing our crust ingredients, and then we’ll let it bake. Meanwhile, we’ll prep the filling ingredients. Once baking is complete, just let it chill!
Begin by preheating the oven to 350F and lining an 8×8 baking dish with parchment paper or nonstick spray.
In a bowl, mix together all of the crust ingredients until everything is well combined.
Press everything into the bottom of the baking dish and bake for 15 minutes.
While the crust is baking, whisk together all of the ingredients for the filling. Add the sifted coconut flour last. Whisk until all of the clumps are gone.
Once the crust comes out of the oven, immediately pour the filling on top.
Lower the oven temperature to 325F and bake for 20-22 minutes, or until the filling is set. A little jiggle is ok!
Let the dish cool at room temperature for 30 minutes, and then transfer it to the fridge to sit for at least 3 hours.
Add powdered sugar on top (this isn’t paleo, but it’s delicious), cut, and serve!
A healthier key lime pie option
I’m all about making recipes as healthy as possible! I’m a firm believer that you can enjoy practically any meal or snack that exists, but with simple ingredient tweaks and updates. For this recipe, I swapped out a handful of traditional baking items in favorite of nutrient-rich alternatives.
- Almond & coconut flour: First up, I used almond and coconut flour in place of regular white all-purpose flour. These options contain more nutrients and just so happen to work perfectly in this recipe!
- Maple syrup: Next up, I used maple syrup as a sweetener. This is a common ingredient on my blog because it works so well! It tastes great too.
- Coconut oil: Finally, I used coconut oil rather than vegetable or canola oil. Like with the flours, this option contains more nutrients and is a better fat to consume.
Recipe tips & tricks
Here are some quick tips and tricks to help you as you create your own key lime pie bars!
Do I have to use an 8×8 pan?
Nope! Any sized baking dish will work. You may need to adjust the cooking time depending on the size, so keep a close eye on it as it bakes.
Ingredient substitution options
In this recipe, there are two ingredients that can be easily substituted: the coconut oil and the maple syrup. You can use any similar baking oil, and either molasses or honey in place of the maple syrup. For the remaining ingredients, I’d use what’s listed.
A fun recipe add-on
There’s one thing that can be added to the top of this recipe to make it extra special: crushed pecans. When added on top, this final touch gives the recipe a little extra pizazz and is oh so delicious!
Key lime pie bar storage
This recipe should be kept refrigerated. Keep it in an airtight container to preserve the flavor, and enjoy within 3-4 days.
You’ve got to try these too!
If you’re on a bar kick (I mean, hey. They’re versatile and can be grabbed from the counter at a moment’s notice), you’ve got to try these recipes too! They satisfy cravings and totally hit the spot. I recommend the PB&J bars for a classic yet unique snack!
- Healthy Peanut Butter and Jelly Bars
- Pumpkin Oat Bars
- Healthy Lemon Bars (Gluten-Free)
- Healthier Walnut Magic Bars
- No-Bake Chocolate Peanut Butter Bars (Vegan, Gluten-Free)
- 1.5 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup maple syrup
- 1/3 cup coconut oil
- 1 tsp vanilla
- 1/4 tsp salt
- 3 eggs + 1 egg yolk
- 3/4 cup fresh squeezed lime juice
- 1/2 cup maple syrup
- 2 tbsp lime zest
- 1 tbsp coconut flour, sifted
- Preheat oven to 350F and line an 8×8 baking dish with parchment paper or nonstick spray.
- In a bowl, mix together all of your crust ingredients until well combined.
- Press into the bottom of the 8×8 baking dish and bake for 15 minutes.
- While crust is baking, whisk together all filling ingredients, adding sifted coconut flour last. Whisk until all clumps are gone.
- Once crust comes out of the oven, pour filling immediately on top.
- Lower oven temp to 325F and bake for 20-22 minutes or until filling is set. A little jiggle is ok!
- Let cool at room temperature for 30 minutes then transfer to fridge for at least 3 hours.
- Add powdered sugar (not paleo, but delicious) and cut and serve!
*Notes for storing in post.
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