a low-calorie twist on a fundamental breakfast favorite. Comparing the recipe for French toast with mixed berries to the full-sugar version, it has 13% fewer calories and 50% less sugar.
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Additional Time: | 2 hrs 15 mins |
| Total Time: | 3 hrs 5 mins |
| Servings: | 12 |
| Yield: | 12 bars |
Ingredients
- 1 cup finely ground almond flour
- ¼ cup low-calorie natural sweetener (such as Swerve®)
- 2 tablespoons coconut flour
- 1 teaspoon lime zest
- ¼ teaspoon salt
- 3 tablespoons butter, softened
- 1 cup lime juice
- ½ cup coconut milk
- ½ cup low-calorie natural powdered sweetener (such as Swerve®)
- 1 tablespoon butter, melted
- 1 teaspoon lime zest
- 5 large eggs, beaten
- 2 tablespoons unsweetened shredded coconut
- ½ tablespoon lime zest, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- Make the crust: Mix almond flour, sweetener, coconut flour, lime zest, and salt in a large bowl together in a large bowl until thoroughly combined. Cut in butter with a fork until combined and no lumps remain. Press crust mixture into the bottom of the prepared baking dish.
- Bake in the preheated oven until lightly browned, 10 to 15 minutes. Remove from the oven; keep the oven on.
- Make the filling: Whisk lime juice, coconut milk, sweetener, melted butter, and lime zest in a medium saucepan over medium heat. Mix until sweetener is dissolved; do not let boil. Gradually add beaten eggs, whisking constantly, until mixture is foamy and airy and starts to thicken, 5 to 10 minutes. Remove filling from the heat and spread evenly over the crust.
- Return to the oven and bake until filling is set in the middle, 10 to 15 minutes.
- While the bars are baking, make the topping: Toast shredded coconut in a small skillet over medium heat until lightly browned, 2 to 3 minutes. Remove from the heat and toss in lime zest.
- Remove bars from the oven and sprinkle topping over the surface. Let cool for 15 minutes, then transfer to the refrigerator until chilled, about 2 hours.
- Cut into 12 bars.
- The Allrecipes nutrition calculator doesn’t factor in net carbs, so the amount of carbs listed appears higher than what is really in the bars. I used Swerve as the sweetener here, and while it does contain 3 to 4g of carbs per teaspoon, the ingredients in Swerve do not affect blood sugar, so the carbs it contains are considered non-impact. Because of this, a common practice is to subtract fiber and sugar alcohols from the carb total, making it zero carbs. I have calculated the correct carbs for this recipe as 5.1g per serving, not 17.8g.
- You can use granular sweetener in the filling mixture, though I prefer the powdered version since it dissolves better. You can pulse granular sweetener in a blender or food processor to achieve a powdered consistency. For a sweeter bar, add an additional 1/4 cup of sweetener to the filling mixture.
- For 1 cup of lime juice, you will need approximately 8 limes.
Nutrition Facts
| Calories | 160 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 88 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 107 mg |
| Sugars | 1 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Great “starting point”! I used (3) limes in total, and substituted the fake sugar with coconut sugar + added a hint of organic vanilla extract into the filling – came out great!
I saw the comments saying this was way too sour, so I halved the lime juice and doubled the coconut milk, and they were the perfect level of tart!
The crust was really good, the filling is WAY TOO SOUR!
Not good at all way too much lime juice…… awful I wish i could give no star
I loved this recipe. It is wonderful! I used Key Lime juice, I added a couple of tbsp fresh lime juice, and Stevia in the Filling. For the crust I substituted half almond flour & walnut flour and added 1/4 tsp ground Ginger. I didn’t put the coconut topping on and it’s still delicious. I think it’s important to make sure that the eggs are beaten well beforehand and added little by little to the lime juice coconut milk mixture and all the while blending them in. Also make sure that it continues to cook on low heat as you beat it until it looks airy, creamy and thickened.
Filling tasted great, but crust became very soggy. Not sure how to fix it.
Overall a good recipe. Very tasty. Like some other people I found it too tart and I ended up doubling the sweetener in the filling. My filling took about 10 minutes to thicken up. I would make this again.
This was a delicious recipe!! I was initially shocked at the carb count, but saw the author’s notes re the deficiency in Allrecipes. I did not have enough limes for 1 cup of lime juice so I substituted 3/4 of the amount with lemon juice. Other than that, I followed the recipe 100% and it came out delicious!! Mine tasted like lemon bars, due to the substitution. Oh I also forewent the toppings to save even more carbs. Great recipe to help the cravings during keto!
Didn’t have limes so I used lemons. I used monkfruit as my sweetener. Came out spot on. Will make this again.
The only change was monkfruit sweetener, delicious!
I loved the way this recipe turned out! Based on reviewers, I did reduce the lime juice to 3/4 cup, then followed the rest of the recipe as is. I did end up leaving them in the over quite a bit longer than specified (like 15-20 min more!) but they came out perfect then. I couldn’t resist trying them when they were warm, and I was concerned that the crust totally fell apart and even seemed too wet, but once I put them in the fridge, the next morning the crust had firmed up and even had a nice little crunch. I kept them refrigerated for a week and they stayed fresh and delicious! This is absolutely going in my favorites (keto or non!)
My oven bake time: 12 minutes for the crust 12 minutes for the bars 8 minutes for whisking the filling mixture; worth it 14 Key Limes & 1 large lime; I need a juicer machine! Sweetener: Lakanto Monkfruit / Erythritol
yummy looking, still cooling in my fridge!
Incredibly tart. My husband loves tart, but this was too much. We wound up sprinkling a bunch of regular powdered sugar on top to help balance it out. Once we did that, it was good.
Methinks the base needs more butter, or something to set it. Totally crumbles when trying to bring out as a bar. Also, possibly this recipe was written for key limes if they are sweeter than regular? Definitely need to double the sweetener in the custard. I will scoop mine out into a bowl, add some whipped cream to soften the bite, and doubt I will make it again. Too much effort if it is not a winner.
yummy very tasty!
Made this 4 times in the last month according to recipe and I enjoy it. The lime flavor is a little bit strong for me.
I made this yesterday and I ended up throwing the whole thing out. I doubled the Swerve in the recipe and it was still so sour that I couldn’t eat it. It also didn’t set up in either stage of cooking and ended up being like lime soup with a crust. Super disappointed.
Very good for a Keto dessert. Mine had a touch of aftertaste because I used Stevia, but it was a great treat after going so long without desserts. Thanks. FYI: I made the side crust pretty high, but the dish only ended up about a 1/2 inch high so no need for that.
These would have come out perfect had I remembered to add the sweetener to the custard. I added 1/2 of the sweetener (powdered swerve) to the toasted coconut and lime topping and… well… it made the topping super sweet and after mushing in my mouth with the custard and crust, it was perfect. Mine set up beautifully and was sweet and tart with a crispy crust… all compatible flavors – easily the best KETO desert I’ve made.