No Bake Lemon Bars
A delicious, sweet tart summer treat! These lemon bars are low carb and keto, and made on a delicious toasted coconut crust. Be sure to read the variations if you'd like a gluten free lemon bar made with real sugar, or would like these to be a keto lime bar instead!
Servings: 16 bars
Calories: 187kcal
Ingredients
No Bake Crust
- 1 1/4 cups toasted coconut*
- 3/4 cup almond flour
- 1/8 teaspoon sea salt
- 1/4 cup cocoa butter melted
- 3 tablespoons almond butter
Lemon Curd
- 8 egg yolks
- 1/2 cup monk fruit sweetener
- 1/2 cup lemon juice
- 1 teaspoon grass fed gelatin
- 1/3 cup pastured butter
Instructions
Crust
- In a mixing bowl, add the toasted coconut, almond flour, sea salt, almond butter, and melted cocoa butter, and stir to evenly coat the mixture.
- Line an 8x8 baking dish with parchment, and then press the crust mixture into the pan. Use wet hands or a pastry roller to press the crust into an even layer.
- Refrigerate the crust to allow it to set while making the lemon filling.
Lemon Curd
- Into a small saucepan, add egg yolks, monk fruit sweetener (or sugar), lemon juice, and gelatin, and whisk well. Once the mixture is combined, heat the pan over medium low heat, and continue to whisk to prevent the mixture from burning to the pan.
- Continue whisking until the mixture reaches 160º F. If you don't have a thermometer, the mixture will be ready when you can visibly see it thicken, or when the mixture coats the back of a spoon.
- Pour the lemon curd over the crust, and smooth into an even layer. Refrigerate the bars for at least an hour to allow it to set.
- Cut the bars, and dust them with powdered sweetener, if desired. I add the monk fruit sweetener to a blender and process it to form a fine powder.
- Store the bars refrigerated or frozen, wrapped tightly.
Notes
Toasted Coconut: Either buy unsweetened toasted coconut, or use coconut shreds and toast them yourself. Add the coconut to a skillet, and toast over medium heat, stirring frequently, until the shreds have turned a light brown in color.
Swap Cocoa Butter for Coconut Oil: Cocoa butter is solid at room temperature, and coconut oil can melt, so these bars will have a more crumbly base if you use coconut oil. They will still be delicious!
Make Lime Bars: Sub lime juice for the lemon juice.
Nutrition
Calories: 187kcal | Carbohydrates: 4g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 108mg | Sodium: 59mg | Potassium: 76mg | Fiber: 2g | Sugar: 1g | Vitamin A: 248IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg