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Keto Key Lime Cheesecake Crunch Bars

Treat yourself to a bright and refreshing dessert. These delicious bars are low carb and keto friendly.
Keto Key Lime Cheesecake Crunch Bars
Prep Time 20 minutes
Cook Time 52 minutes
Total Time 1 hour 12 minutes
Servings 16 bars
Calories 256 kcal
Print Recipe Pin Recipe

Equipment

  • hand mixer

Ingredients  

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

Instructions

  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.
  2. Press the crust mixture firmly into the pan and bake for 9 minutes. Let it cool while you make the filling.
  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.
  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.
  5. Cool the cheesecake completely, then refrigerate for at least 4 hours.
  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.
  7. Cool the coconut crunch completely, then scatter it over the chilled cheesecake and press it on gently.
  8. Cut into bars and serve cold with extra key lime zest if desired.
Course Dessert
Cuisine American
Keyword keto cheesecake, key lime bars, low carb