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Healthier Key Lime Bars

by Joey Firoben

Inspired by


for 16 servings


  • ¾ cup
    almond flour (70 g)
  • 3 tablespoons
    coconut oil
  • 3 tablespoons
  • ½ teaspoon
    ground cinnamon
  • 1 pinch salt


  • 14 oz
    cans of coconut milk, chilled overnight (2 g)
  • ½ cup
    lime juice, from about 2 limes (120 mL)
  • ⅓ cup
    honey (110 g)
  • 2 limes, zested
    Calories 129
    Fat 11g
    Carbs 8g
    Fiber 1g
    Sugar 4g
    Protein 2g

Estimated values based on one serving size.



  1. Line an 8-inch (20 cm) square baking dish with parchment paper to hang over the edges.
  2. Make the crust: in a medium bowl, combine the almond flour, coconut oil, honey, cinnamon, and salt. Mix with a spatula until smooth.
  3. Transfer the crust to the baking dish. Use a spatula to smooth the crust into a thin, even layer covering the bottom of the pan. Set aside.
  4. Make the filling: open the cans of coconut milk and use a spoon to scoop the thick cream at the top of the can into a medium bowl. Set aside the remaining liquid for another use, such as in smoothies, soups, or sauces.
  5. Beat the coconut cream with a hand mixer until very fluffy, about 5 minutes.
  6. Add the lime juice and honey. Continue to beat until smooth and fluffy, about 2 minutes.
  7. Pour the filling over the crust and use a spatula to smooth out the top.
  8. Top with the lime zest.
  9. Freeze for at least 2 hours, until the filling has set.
  10. Grab the parchment on both sides and lift the frozen bar from the baking dish. You may need to use a knife to release the edges or turn the dish upside down on a cutting board and tap on the bottom to release the block.
  11. Quickly cut the block into 16 2-inch (5-cm) square bars.
  12. Enjoy!