Lemon Coconut Bars - Low Carb, Gluten Free, Sugar Free, Dairy Free
Serves: Makes 12 bars
  • For the Crust:
  • 1 egg (see notes)
  • 2 1/4 cups almond meal
  • 1 cup shredded coconut, toasted
  • 1/4 teaspoon baking soda
  • 3 Tablespoons xylitol or erythritol (see note)
  • 6 Tablespoons coconut oil, plus additional for greasing the pan
  • 1 teaspoon vanilla
  • For the Filling:
  • 8 large eggs
  • 1 1/2 plus cups xylitol or erythritol
  • 1 cup fresh lemon juice (see notes)
  • 3 Tablespoons arrowroot
  • 2 Tablespoons grated lemon peel
  1. Make the Crust:
  2. Preheat oven to 350°.
  3. Crack egg into a medium bowl and beat. Put all the other ingredients into the bowl and combine with a spatula. Grease a 9"x13" baking pan with coconut oil. Using your fingers, press dough into pan to create a nice flat layer.
  4. Bake crust for about 20-25 minutes or until golden brown. Remove from oven.
  5. Make the Filling:
  6. Put all the filling ingredients into the bowl of a food processor or a blender. Blend until combined well. Taste for sweetness and add more sweetener if desired. Pour filling over warm crust.
  7. Bake for about 20 minutes or until filling is set. Cool before serving.
  8. May be made 1 day ahead and kept covered and chilled.
  9. Notes:
  10. Lemons: I use Meyer lemons since we have a tree full. They're sweeter than regular lemons. So if you use regular ones you'll probably need to up the sweetener.
  11. Eggs: If you have leftover egg yolks (from making my Bread for example) you can eliminate one of the whole eggs and substitute 2 egg yolks.
Recipe by Preheat to 350˚ at https://preheatto350.com/lemon-coconut-bars-low-carb-gluten-free-sugar-free-dairy-free/