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Keto Lemon Coconut Bars - Bright, Zesty, and Easy

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Almond flour (fine blanched)
  • Unsweetened shredded coconut
  • Butter (salted or unsalted)
  • Granulated erythritol or allulose (keto sweetener)
  • Eggs (large)
  • Fresh lemons (you’ll need juice and zest)
  • Coconut cream (or full-fat coconut milk, thick part only)
  • Coconut flour (a small amount to thicken the filling)
  • Vanilla extract
  • Sea salt
  • Unsweetened coconut flakes (optional, for topping)
  • Powdered keto sweetener (optional, for dusting)

Method
 

  1. Prep your pan and oven. Line an 8x8-inch square pan with parchment, leaving an overhang for easy lifting. Preheat the oven to 350°F (175°C).
  2. Make the crust. In a bowl, combine 1 1/2 cups almond flour, 1/2 cup unsweetened shredded coconut, 1/3 cup granulated keto sweetener, and a pinch of sea salt. Stir in 6 tablespoons melted butter until the mixture looks like damp sand.
  3. Press and par-bake. Firmly press the crust into an even layer in the pan. Bake for 10–12 minutes until lightly golden at the edges. Set aside to cool slightly while you make the filling.
  4. Whisk the lemon filling. In a medium bowl, whisk 3 large eggs, 1/2 cup granulated keto sweetener, 1/2 cup fresh lemon juice, 1 tablespoon lemon zest, 1/4 cup coconut cream, 1 teaspoon vanilla, a pinch of salt, and 1 tablespoon coconut flour. Whisk until smooth with no lumps.
  5. Pour and bake. Pour the filling over the warm crust. If using, sprinkle 2–3 tablespoons unsweetened coconut flakes on top. Bake for 18–22 minutes, until the center is just set and no longer jiggly.
  6. Cool completely. Let the bars cool in the pan on a rack. Transfer to the fridge for 2–3 hours to fully set. This step helps you get clean slices.
  7. Finish and slice. Lift the slab out using the parchment. Dust lightly with powdered keto sweetener if you like. Cut into 16 small squares or 9 larger bars.