Go Back

Low Carb Lemon Coconut Cream Bars - Bright, Creamy, And Satisfyingly Light

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 16 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups fine almond flour
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup powdered erythritol or allulose (powdered blends dissolve best)
  • 1/4 teaspoon fine sea salt
  • 1/4 cup melted coconut oil or unsalted butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the lemon coconut filling: 1 cup full-fat coconut cream (well-stirred; use only the thick part from a chilled can if separated)
  • 3 large eggs
  • 1/2 cup freshly squeezed lemon juice (about 3–4 lemons)
  • 1 tablespoon finely grated lemon zest
  • 1/2 cup powdered erythritol or allulose (adjust to taste)
  • 2 tablespoons coconut flour (helps set the custard)
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • Optional toppings: Unsweetened shredded coconut, lightly toasted
  • Extra lemon zest
  • Powdered low-carb sweetener for dusting
  • Equipment: 8x8-inch baking pan
  • Parchment paper
  • Mixing bowls and whisk
  • Small saucepan (if gently warming filling)

Method
 

  1. Prep the pan: Line an 8x8-inch pan with parchment, leaving overhang for easy lifting. Preheat the oven to 350°F (175°C).
  2. Make the crust: In a bowl, whisk almond flour, shredded coconut, powdered sweetener, and salt. Stir in melted coconut oil or butter, egg, and vanilla until a soft dough forms.
  3. Press and par-bake: Press the dough evenly into the lined pan. Dock lightly with a fork. Bake 10–12 minutes, until the edges are lightly golden. Set aside.
  4. Mix the filling: In a medium bowl, whisk eggs until smooth. Add coconut cream, lemon juice, lemon zest, powdered sweetener, coconut flour, vanilla, and salt. Whisk until no lumps remain. If your coconut cream is very firm, warm it briefly on low heat to loosen, then cool slightly before whisking with the eggs.
  5. Pour and bake: Pour the filling over the warm crust. Bake 18–24 minutes, until the center is just set and no longer jiggly. Avoid overbaking; the filling should look glossy and barely firm.
  6. Cool completely: Let the pan cool on a rack for 1 hour, then chill at least 2 hours (or overnight) to set cleanly.
  7. Slice and finish: Lift the slab out using the parchment. Cut into 16 squares. Top with a light dusting of powdered sweetener, toasted coconut, or extra lemon zest, if you like.