“A 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.
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- 1 cup almond flour
- ¼ cup coconut flour
- ¼ cup erythritol
- ½ tablespoon lemon zest
- 3 tbsp Salted Butter
- ¾ cup erythritol
- 1 tablespoon butter, softened
- ½ cup almond milk
- 1 cup lemon juice
- ½ tablespoon lemon zest, see note*
- 5 large eggs, beaten
- 3/4 cup Coconut Chips
- 2 tablespoons almond flour
- ½ tablespoon butter
- 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! 🙂
Per Serving: 162 calories; 13.7 g fat; 4.1 g carbohydrates; 5.4 g protein.
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