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Lemon Coconut Bars

  • Yield: 24 1x


These delicious lemon coconut bars are zesty and sweet! The base is made with coconut flour, so they’re also gluten-free and keto-friendly. 




  • 1 cup coconut flour
  • 4 large eggs (room temperature)
  • 1/2 cup monk fruit sugar ((or any other sugar))
  • 1/4 cup coconut oil, melted (room temperature)
  • 2 tsp pure vanilla extract
  • 1/2 tsp salt


  • 4 large eggs (room temperature)
  • 1 1/4 cup monk fruit sugar ((or any other sugar))
  • 1/2 cup lemon juice
  • 1 tsp baking powder
  • 1/2 cup unsweetened shredded coconut ((you can use sweetened if you prefer))


For the base

  1. Preheat the oven to 350 °F. Line with parchment paper and grease an 8×12 inch baking pan (you can also use 9x 13 inch for more bars that are slightly thinner, they may require less baking time so watch closely).
  2. In a medium-sized bowl, whisk eggs and combine with melted (room temperature) coconut oil and pure vanilla extract. Stir in the monk fruit sugar (or other sugar).
  3. Add in the coconut flour and pinch of salt. Mix until a dough forms. If it seems liquidy, just wait a few minutes as the coconut flour will absorb the liquid.
  4. Press the dough into the prepared pan. Bake for 10 minutes. Remove from heat and let cool until you’re ready to add filling. 

For the filling

  1. In small mixing bowl, beat the eggs, monk fruit sugar, lemon juice and baking powder until combined. Pour over crust and sprinkle with coconut. 
  2. Bake 20-25 minutes, until edges are golden brown. Cool on a wire rack. Cut into bars and enjoy!
  • Category: Dessert
  • Cuisine: American