Toasted Coconut Lemon Squares
This makes a total of 12 servings of Toasted Coconut Lemon Squares. Each serving comes out to be 162.5 Calories, 13.71g Fat, 4.13 g Net Carbs, and 5.41g Protein.
*The lemon zest adds necessary flavor. Add more or less depending on the strength of lemon flavor you desire.
Ingredients
Crust
- 1 cup almond flour
- ¼ cup coconut flour
- ¼ cup erythritol
- ½ tablespoon lemon zest*
- 3 tablespoons butter softened
Filling
- ¾ cup erythritol
- 1 tablespoon butter softened
- ½ cup almond milk
- 1 cup lemon juice
- ½ tablespoon lemon zest*
- 5 large eggs beaten
Topping
- ¾ cup toasted coconut chips unsweetened
- 2 tablespoons almond flour
- ½ tablespoon butter
Instructions
- Heat oven to 350°F and prepare a 9x9 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, lemon zest, and milk. Stir until the butter and sugar has been completely dissolved.
- Pour in lemon juice. Be sure to use a strainer if you are using freshly squeezed 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.