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These paleo key lime pie bars taste like the real deal, but without any grains, eggs, dairy, or refined sugar! This simple no-bake recipe is the perfect summer treat.

key lime pie bars

Key lime pie is seriously on another level. I remember the first time I went to Key West, FL and saw the real deal with real key limes, and I immediately wanted to go home and make my own. Needless to say, the classic version is not the most nutrient dense recipe! Traditionally, it’s made with sweetened condensed milk which is loaded with sugar, and graham cracker crust that isn’t necessarily allergy friendly.

These paleo key lime pie bars are made from all real food ingredients with a dairy and egg free filling, and a simple no-bake crust. Though it’s made with healthier ingredients, it’s seriously not missing any of the tart and sweet flavor that you know and love from a key lime pie.

The Ingredients You’ll Need for the Key Lime Pie Bars


Dates, shredded coconut & coconut oil

These ingredients make the no-bake crust. All you need is a food processor to blend this simple crust, and you’re good to go!

Coconut cream

Coconut cream is the base of the filling for bars and is the healthier swap for the sweetened condensed milk. This is my favorite coconut cream to use for this recipe.


Since this recipe is made with unsweetened coconut cream rather than sweetened condensed milk, the honey adds the necessary sweetness to cut through the sourness of the lime juice.

Lime juice & lime zest

It’s not exactly easy to find real key limes in Dallas, TX, so simple limes will do!

Arrowroot Starch

Just a bit of arrowroot starch helps to stabilize the filling in the bars without eggs.


Since this recipe is egg free, gelatin is the main ingredient to solidify the filling.

key lime pie bars

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Paleo Key Lime Pie Bars (AIP, No Bake)

  • Author: Michelle
  • Total Time: 8 hours 20 minutes
  • Yield: 9 servings 1x


These paleo key lime pie bars taste like the real deal, but without any grains, eggs, dairy, or refined sugar! This simple no-bake recipe is the perfect summer treat.


Units Scale

For the crust

  • 1 1/4 cup shredded coconut
  • 1112 dates, pitted
  • 1 1/2 tbsp coconut oil, melted

For the filling

  • 1 1/2 cup coconut cream (I highly recommend this brand)
  • 2 tbsp coconut oil, melted
  • 1/4 cup honey
  • 6 tbsp lime juice
  • Zest of one lime
  • 1 tbsp arrowroot starch
  • 1/4 cup water
  • 1 tbsp gelatin

For topping

  • Fresh lime zest
  • 12 sliced limes for garnish (optional)


For the crust

  1. Prepare a 9×9″ baking pan by lining with parchment paper and setting side.
  2. If the dates are hard, soak in warm water for 5 minutes to soften. Drain the water.
  3. Combine the shredded coconut, dates, and coconut oil in a food processor and blend until fully combined.
  4. Press the crust into the baking pan by pressing down with your hands. Spread to evenly disperse. Set aside.

For the filling

  1. Combine the coconut cream, coconut oil, honey, lime zest and lime juice in a large bowl and mix well.
  2. Stir in the arrowroot starch and whisk to avoid any clumps from forming.
  3. Add the water to a small pot and sprinkle the gelatin over top. Set aside for 2-4 minutes to harden. Move to the stove top and set the stove to low heat to allow the gelatin to melt over 1-2 minutes. The mixture should be fully liquid. Remove from the stove top and whisk vigorously until frothy.
  4. Stir the gelatin mixture into the coconut cream mixture and stir well to combine.
  5. Pour the filling over the crust and place in the refrigerator to harden for 6-8 hours.
  6. Remove from the fridge and carefully slice into 9 bars and top with lime zest, and lime slices for garnish if desired. Serve chilled.


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All nutrition facts are estimations and will vary. Nutrition facts do not include optional lime garnish.

  • Prep Time: 8 hours 20 minutes
  • Category: Dessert
  • Method: no bake
  • Cuisine: American


  • Serving Size: 1 bar
  • Calories: 344
  • Fat: 23.6g
  • Carbohydrates: 36.7g
  • Fiber: 4.5g
  • Protein: 3.1g

key lime pie bars