Keto Key Lime Cheesecake Crunch Bars

If you love citrus desserts that have a nice balance of sweet and tart flavors, you are going to enjoy these keto key lime cheesecake crunch bars.

Key lime pie has always been one of my favorite treats, especially when the weather starts getting warmer outside.

Most traditional bakery bars are loaded with regular sugar and graham crackers, which makes them impossible to fit into a healthy routine.

That is why I made this version completely low carb and keto friendly, so you can enjoy a real dessert without worrying about sugar spikes.

The creamy lime layer pairs nicely with the toasted coconut crunch on top, giving you a great texture in every single bite.

Why I Love This Recipe

Authentic Citrus Flavor – Fresh zest and real key lime juice deliver bright, bold tartness that cuts through the rich cream cheese.

Amazing Texture Contrast – The toasted coconut and almond topping adds a deeply satisfying crunch over the ultra velvety filling.

No Cooling Aftertaste – Powdered allulose dissolves smoothly and bakes just like real sugar without any weird or icy sensations.

Foolproof Crust – Almond flour and shredded coconut bake into a sturdy, golden base that holds together without falling apart.

Ingredients You’ll Need

For The Crust

• 1 1/2 CUPS Almond Flour
• 1/2 CUP Unsweetened Shredded Coconut
• 1/4 CUP Powdered Allulose
• 1/4 TSP Fine Sea Salt
• 5 TBSP Unsalted Butter, Melted

For The Filling

• 16 OZ Cream Cheese, Softened
• 1/2 CUP Powdered Allulose
• 2 Large Eggs
• 1/3 CUP Sour Cream
• 1/3 CUP Key Lime Juice
• 1 TBSP Key Lime Zest
• 1 TSP Vanilla Extract

For The Coconut Crunch

• 1/2 CUP Unsweetened Shredded Coconut
• 1/3 CUP Sliced Almonds
• 1 TBSP Allulose
• 1 TBSP Unsalted Butter, Melted

How To Make

Step 1

Heat the oven to 325°F and line an 8-inch square pan with parchment paper. Stir the almond flour, coconut, powdered allulose, salt, and melted butter together.

Step 2

Press the crust mixture firmly into the pan and bake for 9 minutes. Let it cool while you make the filling.

Step 3

Beat the cream cheese and powdered allulose until completely smooth. Mix in the eggs one at a time, then blend in the sour cream, key lime juice, zest, and vanilla.

Step 4

Pour the filling over the crust and bake for 34 to 38 minutes, until the outside is set and the center has a slight jiggle.

Step 5

Cool the cheesecake completely, then refrigerate for at least 4 hours.

Step 6

Mix the shredded coconut, sliced almonds, allulose, and melted butter for the crunch. Spread on a baking sheet and bake at 325°F for 6 to 8 minutes, stirring once, until lightly toasted.

Step 7

Cool the coconut crunch completely, then scatter it over the chilled cheesecake and press it on gently.

Step 8

Cut into bars and serve cold with extra key lime zest if desired.

Tips

Bring the Dairy to Room Temperature

I recommend setting your cream cheese, sour cream, and eggs on the counter about an hour before you start.

When cream cheese is cold, it stays lumpy no matter how long you beat it.

Having everything at room temperature ensures your filling turns out silky smooth without any stray lumps.

Watch the Topping While It Bakes

From my experience, allulose browns a lot faster in the oven than regular sugar or other low carb sweeteners.

Keep a close eye on the coconut crunch during those last few minutes of baking.

Coconut and sliced almonds can go from golden to dark very quickly, so pull the tray out the second you smell that toasted aroma.

Mix the Filling on Low Speed

You’ll get the best results if you keep your mixer on low speed once you start adding the eggs.

Beating at high speed adds too much extra air into the cream cheese mixture.

That trapped air makes the cheesecake puff up in the oven and then sink or crack as it cools down on the counter.

More Recipes

• Keto Brookie Bars
• Keto Churro Cheesecake Bars
• Keto Cinnamon Roll Cheesecake Bars
• Keto Pecan Pie Cheesecake Cups
• Keto Strawberry Crunch Cheesecake

FAQ

Can I use regular Persian limes instead of key limes?

Yes, regular grocery store limes work great if you cannot find fresh key limes or bottled key lime juice.

Persian limes are slightly less floral and tart, but using the fresh lime zest helps keep that bright citrus flavor bold.