These keto lemon coconut bars pair a chewy coconut-almond crust with a bright, silky lemon cream that sets into clean little cubes. The crust bakes golden while a blender whips the egg-and-lemon filling into a frothy pour. Chill them properly and every square cuts as neatly as it tastes.
Craving something bright, tangy, and perfectly sweet without the sugar crash? Look no further! These Keto Lemon Coconut Bars are a dream come true. Imagine a crisp, golden coconut-almond crust topped with a silky, zesty lemon cream that melts in your mouth. It’s the ultimate guilt-free treat that’s incredibly easy to make and perfect for any occasion. Get ready to fall in love with your new favorite low-carb dessert!
Ingredients
• For the Coconut-Almond Crust
• 3/4 cup / 75g (2.65 oz) unsweetened coconut flakes
• 2 Tbsp / 30ml coconut oil, melted
• 1 Tbsp / 15g (0.53 oz) ground almonds
• For the Zesty Lemon Cream
• 5 large eggs
• Juice of 1/2 a large lemon / approx. 30ml
• 1 Tbsp / 15g (0.53 oz) coconut flour
• 1/2 cup / 100g (3.5 oz) Stevia or other granular sweetener
Instructions
1. Preparation
2. Prepare Your Oven and Pan: Preheat your oven to 360°F / 180°C. Grease a rectangular oven dish (approx. 8×8 inch) with a little coconut oil.
3. Mix the Crust: In a medium bowl, combine the coconut flakes, melted coconut oil, and ground almonds. Using your hands, mix and press the together until the mixture is well-combined and feels like damp sand.
4. Pre-Bake the Crust: Press the crust mixture evenly into the bottom of your prepared baking pan. Bake for 15 minutes, or until the edges are golden brown. Remove from the oven and set aside to cool slightly.
5. Create the Lemon Cream: While the crust bakes, prepare the filling. In a blender or a bowl with a whisk, combine the eggs, lemon juice, coconut flour, and sweetener. Blend or whisk until the mixture is completely smooth and frothy.
6. Assemble the Bars: Pour the lemon cream mixture evenly over the pre-baked crust.
7. Final Bake: Carefully place the pan back into the oven and bake for an additional 20 minutes. The center should be set but may have a slight wobble.
8. Chill for Perfection: Remove from the oven and let it cool completely at room temperature. Then, transfer to the refrigerator to chill for at least 6 hours, or preferably overnight. This step is essential for the cream to set.
9. Serve and Enjoy: Once fully chilled and set, cut into 8 cubes and serve cold.
Nutritional Information
• Nutrition Facts (per serving)
• Servings: 8
• Total Time: 1 hour and 5 minutes (plus chilling)
• Calories: 129
• Total Fat: 15g
• Protein: 5g
• Total Carbohydrates: 4g (0.14 oz)
• Dietary Fiber: 2.25g
• Net Carbs: 1.4g (0.05 oz)
Pro Tips
• For a more intense lemon flavor, add 1 teaspoon (5 ml / 0.2 fl oz) of fresh lemon zest to the cream filling along with the juice.
• Do not skip the chilling time! This is crucial for the lemon cream to set properly, ensuring clean, perfect squares when you cut them.
• Serve these bars chilled straight from the refrigerator for the best firm texture and brightest flavor.
FAQ
Q: Can I use a different sweetener instead of Stevia
A: Yes, you can substitute Stevia with another granular keto-friendly sweetener like erythritol or a monk fruit blend. Use a 1:1 ratio, but adjust to your personal taste as sweetness levels can vary between brands.
Q: Why are my lemon bars not setting properly
A: The most common reason for lemon bars not setting is insufficient chilling time. It is crucial to chill the bars in the refrigerator for at least 6 hours, or preferably overnight, to allow the lemon cream to firm up completely for perfect, clean slices.
Q: How should I store these Keto Lemon Coconut Bars
A: Store the bars in an airtight container in the refrigerator. They will stay fresh and delicious for up to 5 days. They are best served chilled directly from the fridge for the optimal texture and flavor.
Q: Can I make these bars nut-free
A: To make the crust nut-free, you can replace the 1 tablespoon (15 ml / 0.5 fl oz) of ground almonds with an additional tablespoon of unsweetened coconut flakes or a tablespoon of sunflower seed flour.
Pro Tips
- Press the coconut flake, melted coconut oil and ground almond crust together with your hands until it feels like damp sand, then press it firmly into the pan and pre-bake 15 minutes until the edges turn golden.
- Blend or whisk the eggs, lemon juice, coconut flour and sweetener until the filling is completely smooth and frothy before pouring it over the warm crust.
- Bake the filled bars for about 20 minutes; the center should be set but may still have a slight wobble when it comes out.
- Don't skip the chilling time – let the pan cool completely at room temperature, then refrigerate at least 6 hours or preferably overnight so the lemon cream sets for clean, perfect squares.
- For a more intense lemon flavor, add 1 teaspoon of fresh lemon zest to the cream filling along with the juice.
Frequently Asked Questions
Why won't my lemon bars cut into clean squares?
They haven't chilled long enough. The lemon cream needs at least 6 hours in the refrigerator – overnight is even better – before slicing into 8 cubes.
Can I make these keto lemon coconut bars ahead?
They are actually best made ahead: bake them, cool to room temperature, and let them set in the refrigerator overnight. Serve the bars cold straight from the fridge.
Why is my crust falling apart?
Mix the crust until it holds together like damp sand and press it firmly and evenly into the pan before baking. Those 15 minutes of pre-bake are what bind the coconut flakes, coconut oil and ground almonds.
How many carbs are in one bar?
Each of the 8 bars has 129 calories, 15g fat, 5g protein and 4g carbs – with 2.25g of fiber, net carbs land at about 1.4g per bar.
Recipe card below.
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Keto Lemon Coconut Bars
Ingredients
Method
- Preparation
- Prepare Your Oven and Pan: Preheat your oven to 360°F / 180°C.
- Grease a rectangular oven dish (approx. 8x8 inch) with a little coconut oil.
- Mix the Crust: In a medium bowl, combine the coconut flakes, melted coconut oil, and ground almonds.
- Using your hands, mix and press the together until the mixture is well-combined and feels like damp sand.
- Pre-Bake the Crust: Press the crust mixture evenly into the bottom of your prepared baking pan.
- Bake for 15 minutes, or until the edges are golden brown.
- Remove from the oven and set aside to cool slightly.
- Create the Lemon Cream: While the crust bakes, prepare the filling.
- In a blender or a bowl with a whisk, combine the eggs, lemon juice, coconut flour, and sweetener.
- Blend or whisk until the mixture is completely smooth and frothy.
- Assemble the Bars: Pour the lemon cream mixture evenly over the pre-baked crust.
- Final Bake: Carefully place the pan back into the oven and bake for an additional 20 minutes. The center should be set but may have a slight wobble.
- Chill for Perfection: Remove from the oven and let it cool completely at room temperature.
- Then, transfer to the refrigerator to chill for at least 6 hours, or preferably overnight. This step is essential for the cream to set.
- Serve and Enjoy: Once fully chilled and set, cut into 8 cubes and serve cold.
- Do not skip the chilling time! This is crucial for the lemon cream to set properly, ensuring clean, perfect squares when you cut them.
