Keto Lemon Coconut Crumble Bars

Keto Lemon Coconut Crumble Bars are a delightful and zesty dessert that brings together the refreshing flavors of lemon and the tropical essence of coconut. These bars are not only low in carbs but also gluten-free, making them perfect for anyone following a ketogenic or gluten-sensitive diet. The lemony filling is perfectly complemented by a buttery coconut crumble topping, creating a mouthwatering treat that’s both satisfying and guilt-free. Let’s dive into the recipe for these Keto Lemon Coconut Crumble Bars.

Recipe: Keto Lemon Coconut Crumble Bars

Ingredients:

For the Lemon Filling:

• 4 large eggs
• 1/2 cup fresh lemon juice (from about 4 lemons)
• 1/2 cup powdered erythritol or your preferred keto-friendly sweetener
• 1 tablespoon lemon zest
• 1/4 teaspoon vanilla extract

For the Coconut Crumble:

• 1 1/2 cups almond flour
• 1/2 cup shredded unsweetened coconut
• 1/2 cup powdered erythritol or your preferred keto-friendly sweetener
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 teaspoon vanilla extract

Instructions:

For the Lemon Filling:

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch square baking pan or line it with parchment paper for easy removal.
2. In a bowl, whisk together the eggs, fresh lemon juice, powdered erythritol, lemon zest, and vanilla extract until well combined. Set aside.

For the Coconut Crumble:

3. In another mixing bowl, combine the almond flour, shredded unsweetened coconut, powdered erythritol, and salt.
4. Add the melted unsalted butter and vanilla extract to the dry mixture. Stir until you have a crumbly dough.

Assembly:

5. Press about two-thirds (approximately 2 cups) of the coconut crumble mixture evenly into the bottom of the prepared baking pan. Use your fingers or the back of a spoon to compact it.
6. Pour the lemon filling over the crumble layer, spreading it out evenly.
7. Sprinkle the remaining coconut crumble mixture over the lemon filling.

Baking:

8. Bake in the preheated oven for 20-25 minutes or until the edges are lightly golden and the center is set.

Cooling and Cutting:

9. Remove the bars from the oven and allow them to cool in the pan for about 30 minutes.
10. Once cooled, use the parchment paper overhang to lift the bars out of the pan and place them on a cutting board.
11. Cut into squares or bars, depending on your preference.

Nutrition Facts:

(recipe makes 16 servings):

• Calories: 176
• Total Fat: 16g
• Saturated Fat: 7g
• Cholesterol: 58mg
• Sodium: 62mg
• Total Carbohydrates: 5g
• Dietary Fiber: 2g
• Sugars: 1g
• Protein: 4g