In less than 48 hours my husband & I ship off to Mexico for a little anniversary R&R 🏝
I've finally reached that point where my mind is already far away on the sandy beaches, where I am sippping a sweet, citrusy beverage from a coconut, forgetting all the cares in the world...
Getting in the mood with some coconut shortbread lime bars😏 I like my custard a little extra tart, but the sweet & buttery crust helps to create the perfect balance between them. And, of course, they are dairy free! I also considered adding some tequila to the batch, ultimately deciding that the spirit was better off playing the sidelines this time around. (After all, I've gotta wash these babies down with something!)
In food processor mix 1/2 cup coconut flour, 1 cup almond flour, 1/3 cup powdered monkfruit sweetener, 1/4 cup melted coconut oil, 2 eggwhites (save yolks), pinch of salt & 1 t vanilla extract. The dough will look similar to wet sand.
In a parchment lined 8x8 tin, press batter evenly, reaching the edges fully & packing tighly to avoid air holes. Bake at 325* for 10 minutes. While that cooks, whisk together 5 eggs, the 2 reserved yolks & 1 1/4 cups (sifted) powdered monkfruit sweetener. Add & whisk in 3 T (sifted) coconut flour, 1/4 t salt, zest from 3 limes (about 3 T) & 3/4 cup fresh lime juice (I use @nataliesoj
) **NOTE: If you prefer less tart, only add 1 T zest & add additional 1/4 cup sweetener**
Once crust is cooked & still hot, gently pour mixture over top. Bake for about 20-25 minutes, or until the center is set. This should appear not too "jiggly" but not dried out.
Allow to cool for about an hour on counter, then about 2 hours in fridge. Serve with a sprinkle of powdered monkfruit or shredded coconut 😊
...and while you eat them, think of me on a beach somewhere, not at all missing this snow...
Serves 16 | Calories per serving: 125 | protein: 5 | fat: 10 | net carbs: 3