Keto, Gluten-Free, Dairy-Free Coconut Lemon Bars with a Touch of Mint

These zesty and refreshing Coconut Lemon Bars infused with a hint of mint are the perfect treat for anyone following a keto, gluten-free, and dairy-free diet. Enjoy the delightful combination of tangy lemon and tropical coconut with every bite!

Course Desserts

Cuisine American

Keyword coconut lemon bars, Dairy-Free, Gluten-Free, Keto, low carb dessert, mint

Prep Time 20

Cook Time 25

Total Time 45

Servings bars

Calories 145kcal

Equipment

8x8-inch baking pan
Parchment paper
Mixing bowls
Whisk
Measuring cups and spoons

Ingredients

For the crust:

1 ½ cups almond flour 150g
¼ cup coconut flour 30g
⅓ cup coconut oil, melted 80ml
1 tablespoon erythritol 14g
½ teaspoon vanilla extract 2.5ml
¼ teaspoon salt 1.2g

For the filling:

4 large eggs
½ cup fresh lemon juice 120ml
1 tablespoon lemon zest 6g
½ cup erythritol 100g
¼ cup unsweetened shredded coconut 20g
1 tablespoon fresh mint leaves, finely chopped 1g
¼ teaspoon xanthan gum 0.6g
¼ teaspoon salt 1.2g

Instructions

Preheat your oven to 350°F (175°C) and line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
Begin by making the crust. In a mixing bowl, combine almond flour, coconut flour, melted coconut oil, erythritol, vanilla extract, and salt. Mix until a dough forms.
Press the dough evenly into the bottom of the prepared pan. Bake the crust for 10-12 minutes, or until it starts to turn golden brown. Remove from the oven and let it cool slightly.
While the crust is cooling, prepare the filling. In a separate bowl, whisk together eggs, lemon juice, lemon zest, erythritol, shredded coconut, finely chopped mint leaves, xanthan gum, and salt until well combined.
Pour the filling over the cooled crust and return to the oven. Bake for 15-20 minutes, or until the filling is set and no longer jiggles in the center.
Remove from the oven and allow the bars to cool completely in the pan. Once cooled, lift out the bars using the parchment paper overhang and cut into 12 equal squares.
If desired, garnish with additional lemon zest, mint leaves, or a sprinkle of erythritol before serving.

Notes

Store leftover bars in an airtight container in the refrigerator for up to 5 days.

Ensure all ingredients are at room temperature to prevent the coconut oil from solidifying when mixed with other ingredients.

The bars can be frozen for longer storage. Simply wrap them individually in cling film and freeze. Defrost at room temperature before enjoying.

Nutrition