Brownies + Bars

Toasted Lemon Coconut Squares

If you are a fan of sweet and sour desserts, these Toasted Lemon Coconut Squares are for you!

For so long, I’ve been wanting to make a healthy version of this classic dessert ?. And since Summer is in full swing, there are very few recipes that I am willing to crank up my oven for… but these Toasted Coconut Lemon Bars are one of those recipes.

Not just because lemon bars are a beloved dessert staple that has transcended time and family gatherings everywhere, but because these are amazing and everyone knows that the tart & tangy crunch of coconut makes life a little better.

If you don’t mind using cows milk, the amounts are the same but remember that the carbs and calories will change by using whole milk. You can use unsweetened toasted coconut, but if you want more sweetness, I recommend toasted coconut chips. They are available here or at your local grocery store. The chips have zero sugar added and do not require toasting – win win.

The filling is flavored with a lot of fresh lemon juice and zest. You can also use bottled lemon juice for this if you don’t want to spend time juicing lemons. But personally, I recommend using as many real products as possible. Natural flavorings have intact nutritional properties and give off a beautiful lemon flavor that is sweet enough to balance the tartness of the lemon without being too powerful. I own this manual lemon/lime hand squeezer –> purchase here

The creamy lemon filling turned out lush and I love how silky smooth it is. If you like lemon curd, then you will find this filling irresistible.

If you are a fan of sweet and sour desserts, these bars are for you!


  • Almond Flour – The vitamins, minerals, and antioxidants in almond flour can provide important health benefits. For example, manganese helps the body properly clot blood, allowing it to heal after injuries. Manganese also helps the body break down carbohydrates and cholesterol. Almond flour is also rich in magnesium, which can help you better control your blood sugar levels.
  • Coconut flour – Coconut flour is made from coconut flesh that has been dried and ground. It contains no gluten, making it an option for people with certain conditions, such as celiac disease, wheat allergy, or non-celiac gluten sensitivity.
  • Swerve Sweetener – Swerve is zero-calorie, non-glycemic and measures cup-for-cup like sugar. It’s sweet, safe and natural. It also works great with cold recipes because it dissolves very well.
  • Coconut milk – I drink and cook a lot with coconut milk. My husband does not prefer it but if I sneak it into baked goods, he never knows. (Our little secret) I digress…coconut milk is a high-calorie food with roughly 93% of its calories come from fat, including saturated fats known as medium-chain triglycerides (MCTs).
  • Eggs: One egg contains 77 calories, 6 grams of protein and 5 grams of healthy fats.
  • Lemon Juice – Citrus fruits like lemons are high in vitamin C, a primary antioxidant that helps protect cells from damaging free radicals.


Preheat oven to 350°F. Grease a 9×9-inch pan and set aside 

Combine almond flour, coconut flour, Swerve, and lemon zest until combined thoroughly. 

Add the melted butter, mixing with an electric mixer until a dough forms. Press the dough into the baking dish and bake for 15 minutes or until crust is golden.  Allow to cool while you make the filling. 

Combine butter, Swerve sweetener, lemon zest and coconut milk over a medium heat. Stir until the sweetener is dissolved completely. 

Add lemon juice and slowly whisk in the eggs until the mixture has thickened. 

Pour the filling into the crust and bake for 15 minutes. 

In a food processor, pulse the toasted coconut, almond flour and butter until well combined and crumbly. 

Sprinkle topping on lemon squares and bake for an additional 5 minutes to crisp the top. Cool for 30 min

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