Key Lime bar cake
For Easter, I wanted to make a comforting holiday meal with a different type of dessert you could mistake for store bought. It had to be something new that I hadn't tried yet but also a dessert that was simple and gave me an Easter feel. Traditionally, I don't think lime cake is Easter but who's to say it isn't? The light and citrus tastes, accompanied by the crumbly bar like crust, made me think of spring.
Honestly, there was a couple times that I made mistakes on this recipe but I'm not perfect and so I simply carried on. The final result was perfectly, imperfect and the taste was much more delightful than expected.
Crust Ingredients:
- 1 1/4 cups (120g) almond flour
- 1/3 cup (67g) sweetner (I used monk fruit)
- 1/4 teaspoon (1g) salt
- 1/4 cup (56g) butter
key lime filling:
- 3oz (90g) cream cheese softened (I used goat cream cheese)
- 2 teaspoons (3g) lime zest
- 4 egg yolks room temperature
- 1 cup (306g) keto condensed milk
- 6 tablespoons (30g) lime juice
For the crust, preheat the oven to 325F (162C). Whisk together the almond flour, sweetener and salt. Melt butter and stir in to mixture until it comes together. Take a baking pan or pie pan and pat the "crumbly dough" into the bottom forming a crust. Bake 12 to 15 minutes or until golden brown around the edges. Remove from oven and let cool.
For the filling, heat the cream cheese slightly so that it is easy to mix. Then beat in the lime zest and egg yolks until smooth. Mix the condensed milk and lime juice in with the rest of the ingredients and spread the filling over the cooled down crust. Bake for 18 to 20 minutes or until slightly brown.
*Do not let burn because it will turn black if you don't watch it close*
Once baked, remove and let cool, refrigerate at least one hour to firm up.
Enjoy!