Bright, chewy sugar-free lemon coconut snack squares with a buttery almond flour crust.

Scale

Crust:

2 cups almond flour

1 cup unsweetened shredded coconut

1/2 cup allulose

1/4 teaspoon salt

10 tablespoons melted butter

1 tablespoon lemon zest

Filling:

3 large eggs

2/3 cup allulose

1/3 cup fresh lemon juice

1 tablespoon lemon zest

1/4 cup coconut milk

1/2 teaspoon vanilla

1/4 teaspoon salt

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1. Preheat oven to 350°F and line an 8×8 pan.

2. Mix crust ingredients and press into pan.

3. Bake crust 12–15 minutes.

4. Whisk all filling ingredients until smooth.

5. Pour over warm crust.

6. Bake 20–25 minutes until set.

7. Cool completely and chill before slicing.

– Use fresh lemon juice only.

– Chill for clean slices.

– Store refrigerated.