Lemon Coconut Bars | THM: S

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:

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:

Sprinkle on some flaked coconut and….

voila!

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.

Yield: 28-30 servings

Lemon Coconut Bars | THM: S

Lemon Coconut Bars | THM: S

These Lemon Coconut Bars are an easy and delicious low-carb baked good that only takes a few minutes to prepare. Keto and THM S friendly. No special ingredients.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 1/3 cup butter
  • 1/4 cup xylitol (OR 2 Tbsp Gentle Sweet)
  • 2 cups almond flour
  • 4 eggs
  • 1 cup xylitol (OR 1/2 cup Gentle Sweet)
  • 1/2 cup lemon juice
  • 1 tsp baking powder
  • 3/4 cup flaked coconut

Instructions

  1. Pre-heat oven to 350 F.
  2. In a medium saucepan, melt butter and first amount of sweetener together. Remove from heat and stir in almond flour. Pat mixture into 9x13" baking dish. Bake for 12-15 minutes, or until golden.
  3. Meanwhile, beat eggs, the second amount of sweetener, lemon juice, and baking powder together. Pour over crust. Sprinkle flaked coconut evenly over top. Return to oven and bake for 20-25 minutes or until golden. Cool completely.
  4. Cut into 28-30 bars. Store in an air-tight container in the fridge or freezer.

21 thoughts on “Lemon Coconut Bars | THM: S”

  1. MMMM! I will have to try these. I have always been a sucker for the ones with the sprinkle of icing sugar on the top.

  2. Excited to try these, when I have an off plan dessert with Thm it usually involves a slice of lemon bread. This will be perfect to keep around

  3. Oh my goodness, my mouth is almost watering. I LOVE lemon and coconut. To be low carb is such plus. I really need to give these a try.

  4. Calculated the carb count for the whole batch, with Splenda and it’s 1.93 net carbs per bar, with 28 bars in the pan. This does assume unsweetened flake coconut, with is actually -0- net carbs. Great receipt and very easy to make, love making the crust on the stove, will use this for other recipes as well.

  5. I made your lemon yogurt cake for Easter and loved it! So I thought I’d try this recipe next. I added lemon rind to the liquid mix and it tastes very lemony, just the way I like it. I’m taking these on vacation to resist the temptation of sugar and carbs. Thanks for your recipes! They are all great that I’ve tried thus far.

  6. Can I bake these in an 8×8 pan? I like my bars to be a bit thicker, and I have a small family, so I don’t think we’d be able to eat them all if I used the pan size you suggest in the recipe. I assume I wouldn’t have to halve the recipe if I did bake it in an 8×8 pan?

  7. I just made these and the flavor was good as expected. However they were sadly very thin and not like your picture I prefer a bar that has some more shape. What pan size did you use for the picture? Those who have made this…would your say an 8×8 would be better?

  8. This is delicious, but baking in a 9×13 makes bars about 1/8″ thick. I am making a second batch this time in an 8×8. I have needed 1/2 cupish coconut oil both times.

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