“Classic take on a lemon square with a bit of coconut flair. You’ll get these tropical flavors that are going to put you in a happy place.” Keto Coconut Lemon Squares – You must try this recipe.
If the spring season was a dessert, this Keto Coconut Lemon Squares recipe would be it! I know you guys love chocolate (just like me, this is why we get along so well!) but wait until you try these Keto Coconut Lemon Squares. They are both sweet and tart in the best possible way.
I fully plan on bringing these sugar-free lemon bars to every gathering I attend this spring and summer. And while I never keep my low carb contributions a secret, this is one dessert that will have no one the wiser…
If you like this, you can try similar recipes:
- Keto Chocolate Chip Coconut Bars
- Keto Coconut Cheesecake with Coconut Cream
- Keto Coconut Cupcakes
- Low Carb Coconut Cream Pie
- Creamy Keto Coconut Pudding
- Keto No-Bake Chocolate Peanut Butter Coconut Bars
- Keto Coconut Raspberry Slice
- Keto Coconut Peanut Butter Balls
- Keto Lemon Coconut Cream Cheese Balls
- Low Carb Coconut Cake with Cream Cheese Frosting
- Low Carb Lemon Coconut Custard Pie with Coconut Milk
- Low Carb Coconut Flour Pie Crust
- Keto Coconut Flour Chocolate Chip Muffins
- Keto Coconut Flour Chocolate Chip Cookies
- Keto Coconut Lime Bars
Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!
Keto Coconut Lemon Squares
Course: DessertCuisine: American12
servings10
minutes30
minutes162
kcalClassic take on a lemon square with a bit of coconut flair. You’ll get these tropical flavors that are going to put you in a happy place.
Ingredients
- Crust:
1 cup almond flour
1/4 cup coconut flour
1/4 cup erythritol
1/2 tablespoon lemon zest
3 tbsp Salted Butter
- Filling:
3/4 cup erythritol
1 tablespoon butter, softened
1/2 cup almond milk
1 cup lemon juice
1/2 tablespoon lemon zest, see note*
5 large eggs, beaten
- Topping:
3/4 cup Coconut Chips
2 tablespoons almond flour
1/4 tablespoon butter
Directions
- Heat oven to 350F and prepare a 9×9 inch pan with non-stick cooking spray.
- In a large mixing bowl combine the almond flour, coconut flour, sweetener, and lemon zest then stir until all ingredients are uniformly mixed.
- Cut the softened butter into the flour mix with a fork. You may want to dig in with your hands to thoroughly incorporate the butter into the flour.
- Press the dough into the prepared baking dish and bake for 15 minutes or until crust is golden. Set aside while you prepare the filling.
- Bring a saucepan to medium heat and add butter, erythritol, and milk. Stir until the butter and sugar have been completely dissolved.
- Pour in lemon juice.
- Slowly whisk in the eggs and stir continuously over medium low heat until the mixture begins to thicken. This should talk about 5 to 10 minutes.
- Transfer the lemon filling into your crust and return to the oven for 15 minutes. Prepare the topping.
- In a small food processor or blender pulse the toasted coconut, almond flour, and butter until you have a grainy mixture.
- Sprinkle topping on your lemon squares and return to the hot oven to crisp the top for approximately 5 minutes or 1 minute under a hot broiler. Be careful not to burn the crumble!
- Let cool before serving.
- Enjoy!
Notes
- Net Carbs: 4.13
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only.
We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Thank you for understanding!
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