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.
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.
Press the dough into the bottom of the prepared baking dish. Do not go up the sides.
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.
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.
Blend in the coconut milk, lemon zest, and the lemon juice.
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.
After the dish has cooled completely, cover and refrigerate at least 5 hours before continuing.
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.
*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.