Name: Keto Toasted Coconut Lemon Squares
Prep time: 15 min
Cook time: 35 min
Ingredients: 1 cup almond flour; ¼ cup coconut flour; ¼ cup Swerve; ½ tablespoon lemon zest; 3 tablespoons butter (softened); ¾ cup Swerve sweetener; 2 tablespoon butter (softened); ½ cup coconut milk 1 cup lemon juice; ½ tablespoon lemon zest; 5 large eggs; ¾ cup toasted coconut chips (unsweetened); 2 tablespoons almond flour; ½ tablespoon butter

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Keto Toasted Coconut Lemon Squares

Print Recipe

Prep Time 15

Cook Time 35

Servings

Calories 169 kcal

Ingredients

Crust:

1 cup almond flour
¼ cup coconut flour
¼ cup Swerve
½ tablespoon lemon zest
3 tablespoons butter softened

Filling:

¾ cup Swerve sweetener
2 tablespoon butter softened
½ cup coconut milk 1 cup lemon juice
½ tablespoon lemon zest
5 large eggs

Topping:

¾ cup toasted coconut chips unsweetened
2 tablespoons almond flour
½ tablespoon butter

Instructions

Preheat oven to 350°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 before cutting and serving.