Low-Carb Coconut Lemon Bars-recipe photo.

Low-Carb Coconut Lemon Bars Recipe

This recipe for Low-Carb Coconut Lemon Bars makes easy, tangy treats. These bars boast a gluten-free cookie crust, sweet-tart lemon custard, and a toasted coconut topping. These treats are refined sugar-free and can be part of a low-carb, keto, diabetic, Atkins, grain-free or Banting diet.

Course Dessert
Cuisine American, low-carb
Keyword coconut lemon bars, diabetic dessert, gluten-free, lemon bars, lemon squares, low-carb, sugar free
Prep Time 20 minutes
Cook Time 45 minutes
cooling time 5 hours 15 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 135 kcal
Author Annissa Slusher


For the crust:

For the filling:

For the top:

  • 1/2 cup unsweetened coconut flakes or chips toasted


For the crust:

  1. Preheat oven to 350ยบ Fahrenheit. Line an 8" X 8" baking dish with parchment paper.

    Low-Carb Coconut Lemon Bars-prepared baking dish.
  2. Add the almond flour, sweetener, baking soda, and salt to a food processor.  Pulse to combine. Add the vanilla extract and the butter. Pulse several times until the mixture balls up into a dough.

    Low-Carb Coconut Lemon Bars--dough for crust.
  3. Press the dough into the bottom of the prepared baking dish. Do not go up the sides.

    Low-Carb Coconut Lemon Bars--dough pressed into the prepared dish.
  4. Bake crust in the preheated oven for 16-19 minutes or until crust is brown in the center and provides some resistance when touched lightly. Remove crust from oven, place the baking dish on a cooling rack and allow to cool while preparing the custard.

    Low-Carb Coconut Lemon Bars--baked crust

For the filling:

  1. Place sweetener and eggs in a medium mixing bowl. Beat together, using a hand mixer, on low speed until combined, then on high speed until slightly fluffy.

    Low-Carb Coconut Lemon Bars--Mixing the eggs and the sweetener.
  2.  Blend in the coconut milk, lemon zest, and the lemon juice.

    Low-Carb Coconut Lemon Bars-custard batter.
  3. Pour custard mixture over the cooled crust. Bake in the preheated oven for 25-30 minutes. Check for doneness by shaking pan slightly to see if the center has set. Remove from oven and place baking dish on a cooling rack. Allow to cool completely. 

    Low-Carb Coconut Lemon Bars-baked to perfection.
  4. After the dish has cooled completely, cover and refrigerate at least 5 hours before continuing.

For the topping:

  1. Using both hands, grab opposite sides of the parchment paper and lift up gently to remove from pan. Place on a cutting board and cut into twelve bars.  Sprinkle the tops with toasted coconut chips or flakes. Store bars covered in the refrigerator.

    Low-Carb Coconut Lemon Bars-ready for eating.

Recipe Notes

*Refer to the text for substitution information. Pyure is twice as sweet as sugar.

**use coconut milk that has not separated. If yours has separated, place the entire can of coconut milk in a saucepan and heat it gently, while whisking. This will recombine the liquid and the fat.

Nutrition Facts
Low-Carb Coconut Lemon Bars Recipe
Amount Per Serving (1 bar)
Calories 135 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Monounsaturated Fat 2g
Cholesterol 57mg19%
Sodium 114mg5%
Potassium 52mg1%
Carbohydrates 3g1%
Fiber 2g8%
Sugar 1g1%
Protein 4g8%
Vitamin A 200%4%
Vitamin C 5%6%
Calcium 30%3%
Iron 0.7%4%
* Percent Daily Values are based on a 2000 calorie diet.