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Nothing says summer like key lime bars! I absolutely had to make these after seeing key limes in the grocery store – they’re so adorable! There isn’t a huge difference between key limes and regular limes. Key limes are smaller, more acidic and have a bolder aroma.
With this recipe I tested one version with key limes and another version with limes and some fresh lemon juice. Basically, if you’re using key limes, you don’t need to add the lemon.
I found this great recipe on Chocolate Covered Katie and made a couple of modifications.
everything’s better with graham cracker crust
Don’t you think?
This crust is so easy! Throw six graham crackers in a food processor (or just pound the heck out of them with a meat tenderizer). Add either coconut oil or butter and some cinnamon. It’s fairly crumby at that point so if you cook it for about five minutes, it will stick together and be easier to add the filling.
key lime filling
The base of this filling is 1/3 fat cream cheese, and Chobani plain greek yogurt. I also added some arrow root to thicken. Corn starch would work as well.
For the yummy lime flavor, you’ll want zest from one lime (about a teaspoon) and juice from 3 limes. You could use key limes but you’ll need to use a lot more because they do not yield a lot of juice. You want 1/4 cup of lime juice. Add juice from one lemon if using regular limes and you can omit if using key limes.
If you don’t have liquid sweetener at all, add about 1 teaspoon of sugar. Test to see if sweet enough and if it’s still too tart, add another teaspoon.
If you like these key lime bars, be sure to check out our delightful lemon bars!Print
These healthy key lime bars will be a hit at any gathering! Enjoy a wonderful graham cracker crust topped with a sweet, tart key lime filling!
- 3/4 cup graham cracker crumbs (about 6 graham crackers)
- 1/8 teaspoon cinnamon
- 2 tablespoons coconut oil or unsalted butter
- 6 oz. cream cheese, softened at room temperature
- 1 cup plain nonfat or low fat Greek yogurt, at room temperature
- 1/4 cup fresh lime juice
- 1 teaspoon lime zest
- 2.5 teaspoons of arrowroot or corn starch
- Juice from 1 lemon
- 1/4 teaspoon vanilla stevia monk liquid (or plain stevia liquid + 1/2 teaspoon vanilla)
- Preheat oven to 350 degrees. Fill a large pan halfway with water and put it on the oven’s lower rack. Line the bottom and sides of an 8 or 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the bars out of the pan before cutting. Set aside.
- Make the crust: Mix the graham cracker crumbs and melted butter together in a medium bowl until combined. Evenly press crust into the prepared baking pan. Bake for 8 minutes. Remove from the oven and set aside.
- Make the filling: Beat all ingredients in a blender or food processor until smooth. Pour onto graham cracker crust.
- Place pan on the oven’s middle rack (the rack above the one with the water pan). Bake 25 minutes, then don’t open the oven but turn the heat off and let sit in the closed oven for 8 more minutes so the bars can cool slowly and not crack as much. Refrigerate once cooled.