Pregnancy Friendly Almond Flour Key Lime Pie Bars
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Learn more →Ingredients
9 servings
For the crust
- 1 ½ cups almond flour
- ¼ cup unsweetened shredded coconut
- 3 tbsp coconut oil, melted
- 2 tbsp honey
- ¼ tsp fine sea salt
For the filling
- 4 pasteurized egg yolks
Ingredient noteThe eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
- ½ cup fresh key lime juice (from about 16–18 key limes, or substitute persian lime juice)
Ingredient noteMake sure to buy pasteurized juice. If making at home, make sure to wash all produce thoroughly.
- 1 tbsp key lime zest (from about 8 key limes)
- 3 tbsp 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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