You know those lemon bars with the shortbread-like crust, lemony filling, and a dust of icing sugar on top? That’s the recipe that inspired these Lemon Coconut Bars and I’ve got to tell you – I love this low-carb, gluten-free, sugar-free, dairy free (if you use coconut oil instead of butter) keto and Trim Healthy Mama-friendly version just as much!
This Lemon Coconut Bars could not be more simple. The “shortbread” crust is made from just 3 ingredients:
- sweetener (I used xylitol, but you can also use Gentle Sweet in half the amount)
- almond flour
Normally, I don’t like to use straight almond flour in my baking recipes, since it’s quite calorie dense. However, this Lemon Coconut Bar recipe produces 28-30 bars, so it’s really not that much almond flour per serving. Besides, the crust is perfectly shortbread-like this way!
An easy-peasy filling is made by beating together:
- sweetener (again, I used xylitol for this, but you can use Gentle Sweet in half the amount, if you prefer)
- lemon juice (fresh tastes best, but Santa Cruz bottled lemon juice works too)
- baking powder
Sprinkle on some flaked coconut and….
Lemony bars that are perfect for a snack or dessert.
Store them in an air-tight container and keep them in the fridge or freezer.