If you’re not sure what to bring to your next summer BBQ, I got you covered with these Key Lime Pie Bars 👌🏼💚 Since 100% of the potlucks I’ve ever been to have someone with a gluten allergy in attendance, I made these gluten and grain free to make sure everyone can enjoy 😉 I always have GF baking products handy so I can whip up a healthy dessert with what I have in my pantry already. Specifically, Bob’s Red Mill flours and baking mixes are always a staple in my kitchen. Make sure you stock up on their website for your next backyard BBQ!
Key Lime Pie Bars
- 1 cup almond flour
- 2 tbsp coconut flour
- 2 tbsp sugar
- 1/4 cup coconut oil melted and cooled
- 2 tbsp maple syrup
- 1 egg
- Pinch of salt
- 6 limes juiced + zest from 1
- 5 eggs 4 whole and 1 just the yolk
- 1/3 cup sugar
- 1/4 cup maple syrup
- 1 tbsp coconut flour
Preheat oven to 325. Line an 8×8 baking dish with parchment paper.
Combine all ingredients for the crust until dough is formed. Press into the baking dish and bake for 14 minutes.
Combine all ingredients for the filling except the coconut flour. Once everything is combined, sift the coconut flour slowly into the mixture while whisking together.
Pour over the crust once it’s finished baking and bake for an additional 20 minutes. The filling should be set, but still a little jiggly.
Let it cool for 15 minutes then refrigerate for 3-4 hours. Sprinkle some powder sugar on top and serve with fresh lime! They will turn out yellow (not green because of the egg)!