Lemon Coconut Bars

These tangy bars are perfect for an afternoon pick-me-up.

With a crisp coconut base and zesty lemon filling, they're sure to satisfy your sweet tooth!

Lemon Coconut Bars

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Yield: 12

Author: Rachel Aust

Prep time: 10 MinCook time: 35 MinInactive time: 2 HourTotal time: 2 H & 45 M

Ingredients

Crust

• 2 cups blanched almond flour
• ½ cup powdered erythritol
• ¼ cup unsweetened shredded coconut
• ½ cup unsalted butter or dairy-free unsalted butter, melted

Filling

• ¼ cup unsalted butter or dairy-free unsalted butter, softened
• ½ cup fresh lemon juice
• ½ teaspoon lemon zest
• ½ cup powdered erythritol, plus more for dusting
• 5 large eggs
• ¼ teaspoon fine sea salt
• 1 ½ tablespoons coconut flour

Instructions

1. Preheat the oven to 180 degrees Celsius and line a 20-centimeter square baking pan with parchment paper.
2. Combine the almond flour, erythritol, and coconut in a bowl, then stir in the melted butter until everything is well combined. Press the crust into the prepared pan.
3. Bake for 15 minutes, then set the crust aside to cool completely.
4. Meanwhile, whisk the butter, lemon juice, zest, and erythritol in a mixing bowl until smooth.
5. Add the eggs and salt, then mix well before incorporating the coconut flour.
6. Pour the filling over the cooled crust, return to the oven, and bake for 20 minutes or until the filling sets but jiggles a bit.
7. Remove from the oven and fully cool, then refrigerate for at least 2 hours.
8. Slice and serve.

Nutrition Facts

Calories

273

Fat (grams)

26

Carbs (grams)

6

Fiber (grams)

3

Protein (grams)

7

While I do my best to calculate the nutritional information these figures should be considered estimates only.

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Hey there, I’m Rachel!

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