Description
These delicious lemon coconut bars are zesty and sweet! The base is made with coconut flour, so they’re also gluten-free and keto-friendly.
Ingredients
Scale
Base
- 1 cup coconut flour
- 4 large eggs (room temperature)
- 1/2 cup monk fruit sugar ((or any other sugar))
- 1/4 cup coconut oil, melted (room temperature)
- 2 tsp pure vanilla extract
- 1/2 tsp salt
Filling
- 4 large eggs (room temperature)
- 1 1/4 cup monk fruit sugar ((or any other sugar))
- 1/2 cup lemon juice
- 1 tsp baking powder
- 1/2 cup unsweetened shredded coconut ((you can use sweetened if you prefer))
Instructions
For the base
- Preheat the oven to 350 °F. Line with parchment paper and grease an 8×12 inch baking pan (you can also use 9x 13 inch for more bars that are slightly thinner, they may require less baking time so watch closely).
- In a medium-sized bowl, whisk eggs and combine with melted (room temperature) coconut oil and pure vanilla extract. Stir in the monk fruit sugar (or other sugar).
- Add in the coconut flour and pinch of salt. Mix until a dough forms. If it seems liquidy, just wait a few minutes as the coconut flour will absorb the liquid.
- Press the dough into the prepared pan. Bake for 10 minutes. Remove from heat and let cool until you’re ready to add filling.
For the filling
- In small mixing bowl, beat the eggs, monk fruit sugar, lemon juice and baking powder until combined. Pour over crust and sprinkle with coconut.
- Bake 20-25 minutes, until edges are golden brown. Cool on a wire rack. Cut into bars and enjoy!
- Category: Dessert
- Cuisine: American