Toasted Coconut Lemon Squares
If you are a fan of sweet and sour desserts, these bars are for you!
Ingredients
For The Crust
- 1 cup Bobs Red Mill Almond Flour
- 1 cup Coconut Four
- ¼ cup Sugar Alternative I like Swerves Sweetie
- 1 tbsp Lemon Zest
- 4 tbsp Butter Softened
For The Filling
- ¾ cup Swerve Sweetie sweetener
- 1 cup Butter Softened
- ½ cup Coconut Milk
- 1 cup Lemon Juice
- ½ tbsp Lemon Zest
- 5 large Eggs
For The Topping
- ¾ cup Shredded toasted coconut unsweetened
- 2 tbsp Almond Flour
- ½ tbsp Butter
Instructions
- Preheat oven to 350°F. Grease a 9x9-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. Enjoy!