Sugar Free Lemon Coconut Bars

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. 
Course Baking, Cakes, Muffins and Sweets
Cuisine Baking, Diabetic Recipe, Gluten Free, Low Carb, Sugar Free
Keyword diabetic, gluten free baking, gluten-free, Keto, keto baking, lchf, low carb baking, low-carb
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 20 serves
Calories 168kcal


Shortbread Base

  • 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

Lemon Topping

  • 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.


    • I have given the option of using desiccated coconut in the base if you would like  to have a bit more texture and coconut flavor. Simply switch the coconut flour for the desiccated coconut.


    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