Low FODMAP Almond Flour Key Lime Pie Bars
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Learn more →Ingredients
9 servings
For the crust
- 1 ½ cups almond flour
Ingredient noteA serving of up to about 1/3 cup of almond flour is low in FODMAPs. This recipe contains only about 1/8 cup per serving, making it likely Low FODMAP. If you prefer to always avoid almond flour, please tap it and change its rating to Red.
- ¼ cup unsweetened shredded coconut
- 3 tbsp coconut oil, melted
- 2 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - ¼ tsp fine sea salt
For the filling
- 4 pasteurized egg yolks
- ½ cup fresh key lime juice (from about 16–18 key limes, or substitute persian lime juice)
- 1 tbsp key lime zest (from about 8 key limes)
- 3 tbsp honeyChef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey.
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp arrowroot starch
- 1 pinch fine sea salt
For serving
- 1 tsp key lime zest, for garnish (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides to use as handles.
- 2
In a mixing bowl, stir together the almond flour, shredded coconut, melted coconut oil, 2 tbsp honey, and 1/4 tsp sea salt until the mixture resembles damp sand and holds together when pressed. Press it firmly and evenly into the bottom of the prepared pan.
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