Looking for more dessert bar recipes? Try my apple pie protein bars and raspberry bars. I love making lemon desserts. They’re refreshing and out of the ordinary, yet they’re as easy to make as conventional desserts. Inspired by my healthy lemon bars, these bars feature a few extra elements. Namely, a buttery crumble topping and a heavy drizzle of smooth coconut butter.
Why I love this recipe
Diet-friendly. With no flour, no eggs, and low carbs, they’re the perfect treat to share with a large group and trust everyone can enjoy them. This also means licking the bowl is a-okay. A make-ahead treat. These bars can easily be made in advance and stored for the week to come. Great flavor. With bright lemon and coconut flavors in every bite, these coconut lemon bars are hard to resist.
Ingredients needed
Almond Flour– I highly recommend using blanched almond flour over almond meal, the latter of which will make for a more dense texture. Shredded coconut– Be sure to use unsweetened coconut flakes. Use finely shredded coconut so the bars will hold shape better. Baking Soda- Leavening agent for the bars. It gives them a little rise and fluffiness. Coconut Oil– You want your coconut oil to be softened, the same texture as butter. Maple syrup- Either traditional maple syrup or sugar-free maple syrup. Pumpkin Puree- Gives the bars a softer texture. You can also use mashed banana. Lemon Curd– Homemade or store-bought.
For the crumble topping
Almond flour and coconut flour– The combination of these two flours ensures a thick and crunchy crumb topping. Sugar- I used brown sugar, but white sugar will also work, though the crumble won’t be as golden brown. Vanilla extract– A must give it a slight vanilla flavor. Coconut oil– Gives the crumb topping a buttery texture, minus the actual butter! Maple syrup– Gives the crumb topping some sweetness. Use sugar free maple syrup, if needed.
How to make lemon coconut bars
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prepare the lemon coconut bar base– Mix your dry ingredients and mix well. In a separate bowl, combine your other ingredients and mix. Combine the dry and wet ingredients and mix until fully incorporated. If the batter is too thick, add the extra 1/4 cup of pumpkin puree. Step 2- Prepare the crumb topping. Make the crumb topping by mixing the ingredients together, until a crumbly texture remains. If your crumble mixture is too thin, add the extra almond flour. If it is too thick, add a little extra milk to thin out. Step 3- Make the lemon curd– Either make your own lemon curd or lemon jam or use a store-bought one. Step 4- Assemble the bars. Transfer the lemon and coconut base to a square pan and press it into place then spread the lemon curd/jam over the top, until it is fully covered. Pour over the crumble mixture over the top. Avoid putting to much lemon curd/jam, or else the bars will be soggy. Step 5- BAKE– Preheat the oven to 180C/350F and bake the bars for 20-25 minutes, or until a skewer comes out clean from the center and the crumble mixture has turned golden brown. The bars will continue to firm up while they cool down. Step 6- Cool and glaze– Once your bars have cooled, drizzle with coconut butter. Ensure your coconut butter is at room temperature/able to be drizzled. You can warm the coconut butter up slightly, to make it smoother and easier to drizzle.
Arman’s recipe tips and variations
Keep the bars from burning. If the crumble topping looks golden brown but the center isn’t set, cover the bars with foil for the last 10 minutes of baking. Cut the carbs. If I’m watching my carbs, I’ll use keto maple syrup, keto brown sugar, and keto lemon curd. Add a pinch of salt to the crumble mixture. To amplify the other ingredients. Add more coconut flavor. When I really want to emphasize the coconut, I’ll add one teaspoon of coconut extract to the batter. Or add more lemon flavor. Fold in 1-2 tablespoons of lemon zest or peel and 1 tablespoon of fresh lemon juice for more tartness and a stronger lemon flavor. Use different citrus fruits. I know these are technically ‘lemon bars,’ but I’ve tested this recipe with oranges and limes, and let me tell you, they both taste incredible! Skip the coconut butter. If you don’t have any coconut butter, dust the bars with confectioners’ sugar or make a quick icing by combining powdered sugar and a splash of milk.
Storage instructions
To store: If you keep the bars at room temperature, be sure that they are in a sealed container or covered completely. They will keep fresh this way for 3 days. For the lemon bars to keep the best texture, refrigerate the bars. They will keep fresh for up to 7 days. To freeze: Place bars in a ziplock bag and store in the freezer for up to 6 months.
More lemon desserts you’ll love
Lemon cake– Made in one bowl and deceptively low in carbs. Lemon mousse– Smooth, creamy, and perfectly balanced with sweet and tart flavors. Lemon loaf– My favorite Starbucks copycat recipe to date! No-bake lemon cheesecake– One of our go-to cheesecake recipes when summertime is approaching!
