Lemon and coconut together always send me straight to summer. These keto lemon coconut bars stack a coconut almond flour crust under a tangy lemon layer, and the shredded coconut adds a chewy texture that plays against the smooth, puckery curd on top.
Delicious and Refreshing Lemon Coconut Bars
These Keto Lemon Coconut Bars offer a sweet and zesty combination of tangy lemon and creamy coconut, all while keeping the carbohydrates low. The bars set up nicely in the refrigerator and are perfect for sharing with friends or enjoying as a personal snack. They are gluten-free and sugar-free, making them a great addition to any keto-friendly menu.
The recipe yields about 12 bars and takes approximately 30 minutes to prepare.
Ingredients
- 1 cup almond flour
- 1/4 cup unsweetened shredded coconut
- 1/4 cup erythritol or your preferred keto sweetener
- 1/2 cup coconut oil, melted
- 2 large eggs
- 1/2 cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- Pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking dish with parchment paper.
- Mix the Dry Ingredients: In a mixing bowl, combine the almond flour, shredded coconut, erythritol, baking powder, and salt.
- Combine the Wet Ingredients: In another bowl, whisk together the melted coconut oil, eggs, fresh lemon juice, lemon zest, and vanilla extract until smooth.
- Combine Mixtures: Add the wet ingredients to the dry ingredients and stir until well combined.
- Bake: Pour the mixture into the prepared baking dish and spread it evenly. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the bars cool completely in the baking dish. Once cooled, lift them out using the parchment paper, cut into squares, and serve chilled or at room temperature.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 12 bars
- Calories: 150kcal
- Fat: 14g
- Protein: 3g
- Carbohydrates: 3g
A little toasted coconut sprinkled over the top adds crunch and a warm nutty note. Served cold on a hot afternoon, the bright lemon and mellow coconut are exactly what I want.
