Sugar Free Lemon Coconut Bars
Simple to make, low in carbs and no added sugar, these delicious bars feature a slightly tangy lemon filling on top of a delicious coconut shortbread base.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 20 serves
- 2 cups almond meal or almond flour
- 2 tablespoons coconut flour or switch for 1/2 cup desiccated coconut
- 1/3 cup Erythritol -I like to use this one
- pinch salt
- 1 teaspoon vanilla extract -I like to use this one
- zest from one lemon
- 100 gms melted butter
- 1 large egg
- 3 large eggs
- 1/2 cup coconut cream-no added sugar
- juice of 2 medium lemons
- zest of 1 lemon
- 1/2 teaspoon vanilla extract -I like to use this one
- 1/2 cup almond flour
- pinch salt
Preheat the oven to 160 C/ 350 F Fan Forced
Make The Shortbread Base
Mix all of the dry ingredients together. Add the grated lemon zest, vanilla extract, egg and melted butter and mix until well combined.
Press into an 8" x 8" baking pan lined with quality baking paper.
Bake for 20 minutes and remove from oven. Meanwhile prepare the filling.
Prepare The Lemon Topping
Beat the eggs till well combined. Add remaining ingredients and beat until well combined but take care not to over aerate.
Pour the filling straight over the base, even if it is hot, and return to the oven straight away. Bake for a further 20 minutes and allow to cool on the bench for an hour.
Refrigerate for 1-2 hours before slicing into approximately 20 bars.
Store in the fridge.
Garnish with a dusting of low carb confectioners sweetener or some grated lemon rind and shredded coconut.
If the shortbread base is a little dry, simply add 1 or 2 more tablespoons of melted butter. This can occur due to some brands of coconut flour and/or almond flour/almond meal being dryer than others.
Serving: 1serve | Calories: 168kcal | Carbohydrates: 2g | Protein: 4g | Fat: 15g | Fiber: 2g