Go Back Email Link
lemon coconut squares

Toasted Coconut Lemon Squares

If you are a fan of sweet and sour desserts, these bars are for you!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 6


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


  • 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!
Keyword Dessert