1 c All-purpose flour* 1/2 c Margarine or butter; -softened 1/4 c Powdered sugar 1 c Granulated sugar 2 ts Grated lemon peel If desired 2 tb Lemon juice 1/2 ts Baking powder 1/4 ts Salt 2 Eggs 1/2 c Flaked coconut *self-rising flour can be -used in This recipe; omit salt and Baking soda. Recipe by: Betty Crocker's Cookbook Heat oven to 350 degrees. Mix flour, margarine and powdered sugar. Press in ungreased square pan, 8 X 8 X 2 or 9 X 9 X 2 inches, building up 1/2-inch edges. Bake 20 minutes. Beat remaining ingredients about 3 minutes or until light and fluffy. Pour over hot crust. Bake about 25 minutes or until no indentation remains when touched lightly in center; cool. Sprinkle with powdered sugar if desired. Cut into 1-1/2-inch squares. 25 SQUARES; 100 CALORIES PER SQUARE. -----
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These keto fat bomb lemon squares are one of those recipes. Not just because lemon squares (aka lemon bars) are a beloved dessert staple that has transcended time and potlucks everywhere, but because these are Toasted Coconut Lemon Squares and everyone knows that the sweet and salty crunch of coconut makes everything better.
Traditional lemon squares are gooey and tangy and guaranteed to make a mess of your fingers. This spin on an old classic combines the bite of a lemon with a dairy free, egg based, custard style filling which is topped with crispy toasted coconut chips and packed with protein. The creamier, heavy filling keeps the lemon coconut crust from getting too soggy and flimsy. Win-win!
Slice these squares into 9 servings for a calorie dense breakfast, or into 12 bars for a lighter keto treat! If you don’t mind using real milk, the amounts are the same but remember that the fat and calories will change by using whole fat milk. You can use unsweetened toasted coconut, but I highly recommend toasted coconut chips. They are readily available at most grocery stores. The chips have zero sugar added and are crispier than toasting your own coconut!
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
Crust 1 cup almond flour ¼ cup coconut flour ¼ cup erythritol ½ tablespoon lemon zest, see note* 3 tablespoons butter, softened
Filling ¾ cup erythritol 1 tablespoon butter, softened ½ cup almond milk 1 cup lemon juice ½ tablespoon lemon zest, see note* 5 large eggs, beaten
Topping ¾ cup toasted coconut chips, unsweetened 2 tablespoons almond flour ½ tablespoon butter
*The lemon zest adds necessary flavor. Add more or less depending on the strength of lemon flavor you desire.
Nutrition Summary: This makes a total of 12 servings of Toasted Coconut Lemon Squares. Each serving comes out to be 162.5 Calories, 13.71g Fat, 4.13 g Net Carbs, and 5.41g Protein.
Nothing says “farewell summer” like these sweet and tangy dessert bars, bursting with fresh coconut and lemon flavors topped on a buttery coconut flour crust.
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