Keto Creamy Lemon Coconut Bars

These Keto Creamy Lemon Coconut Bars are bright and refreshing.  With just the right combination of sweetness and tartness, these flaky gluten-free coconut-crusted bars with a sugar-free creamy lemon filling topped with an easy pillowy marshmallow frosting scream summer!

Although it is still ridiculously hot here in Florida, I feel like the month of August is the final month before the beginning of fall.

And with lemons trees being heavily weighed down by ripe fruit, just waiting to be picked, I just knew I had to come up with a final lemon dessert before all the fall baking begins.

After creating several lemon recipes, including my Ultimate Gluten-Free Lemon Layer Cake and my Gluten-Free Lemon Berry Tart, I decided it was time for a nice and beautiful looking bar.

Why do I love these low carb Creamy Lemon Coconut Bars?

• limited ingredients
• taste AMAZING
• gluten-free, sugar-free, low carb and keto-friendly
• the perfect combination of tart and sweet
• crunchy, creamy and airy textures all in one bar!

What ingredients do you need to make these creamy lemon bars?

For the Coconut Bars:

• unsweetened shredded coconut
• sweetener (I used Lakanto Classic but any sweetener will work)
• egg whites
• salt

For the Creamy Lemon Filling:

• lemon juice
• allulose (or Bocha Sweet)
• unsalted butter
• gelatin
• vanilla
• salt

For the Coconut Marshmallow Topping:

• water
• allulose
• gelatin
• salt
• vanilla
• coconut extract (optional)

Do I have to use Allulose to make these Keto Creamy Lemon Coconut Bars?

If you don't have allulose, you can replace the allulose with Bocha Sweet.  I do not recommend using an erythritol based product as erythritol can crystallize when it cools.  Since these bars need to be refrigerated, the bars will most likely end up with a grainy texture.

If you do not care about the sugar or carb count,  you can EASILY replace all the sugar substitutes (allulose and the Lakanto) with equal parts of regular sugar.  Regular sugar will NOT crystalize when it cools.

Make sure you use "unreactive" metal when making the Lemon Custard

Lemon reacts with metal especially when heated.  This means that if you use the wrong saucepan or metal utensils, the custard can take on a metallic taste.

If you are unsure if your cookware is reactive or not (I was unsure),  you can simply create a "mock" double boiler by placing any saucepan with water over high heat until the water begins to boil.  Turn the temperature down to medium-low heat and place a glass bowl over the saucepan making sure that the bowl does not touch the water.  You can also use a wooden spoon instead of a whisk.

If you use the double boiler method, it will take about 10 minutes for the lemon to reach 155 degrees F.

Tips and Tricks for making these Keto Creamy Lemon Coconut Bars:

• make sure that you do NOT make the lemon custard using anything that contains reactive metal.  
• use a glass 8 x 8 or 9 x 9-inch pan (not metal)
• if you do not use allulose, you may need to adjust the amount of sweetener as allulose is only ⅔rds as sweet as regular sugar.  Therefore, you will need only ¾ cup for every 1 cup of allulose.
• when the lemon mixture begins to get hot, make sure you stir it constantly otherwise you could end up with a lumpy mixture
• watch the coconut base carefully if you leave it in the oven longer than 15 minutes as coconut can burn quickly
• make sure to completely cool the lemon before adding the marshmallow
• you can place a piece of cling wrap over the lemon layer to avoid the thicker film that can be produced
• for the marshmallow, it took my mixture about 2 and a half minutes before it started to boil - I removed it from the microwave, stirred it and place it back in the microwave for 1 minute.
• to get my lemon layer to set faster, I placed my bars in the freezer while I made my marshmallow
• I used 2 envelopes of gelatin powder - 1 teaspoon was used for the creamy lemon custard and the remaining was used in the marshmallow layer.
• You can easily (and I actually suggest it!) make these bars a day ahead.  This allows for the creamy lemon layer to fully set.

If you like this Easy Keto Creamy Lemon Coconut Bars, you may also enjoy:

Keto Blackberry Lemon Muffins

Edible Keto Lemon Girl Scout Cookie Dough

Low Carb Lemon Poppy Seed Bread

Keto Coconut Lemon Bars

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These Keto Creamy Lemon Coconut Bars are bright and refreshing.  With just the right combination of sweetness and tartness, these flaky gluten-free coconut-crusted bars with a sugar-free creamy lemon filling topped with an easy pillowy marshmallow frosting scream summer!

• Total Time: 35 minutes
• Yield: 16 squares 1x

Ingredients

Units USM Scale 1x2x3x

For the Coconut Crust:

• ⅓ cup sweetener (any sweetener will work but I used Lakanto Classic)
• 2 large egg whites
• 2 cups unsweetened flaked coconut
• ⅛ tsp salt

For the Creamy Lemon Filling:

• 1 cup lemon juice (about 6-8 lemons)
• 1 tsp powdered gelatin
• 1 cup allulose (or any other granulated regular sugar - if you like sweeter and less tart, add additional sweetener)
• ⅛ tsp salt
• 4 large eggs
• 6 large egg yolks (reserve the egg whites coconut base)
• 1 stick (113g) unsalted butter, cut into cubes and frozen

For the Coconut Marshmallow Topping:

• ½ cup of water
• 1 ½ tbsp gelatin powder
• 1 cup of allulose
• ½ tsp salt
• 1 tbsp vanilla
• ¼ tsp coconut extract

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Instructions

For the Coconut Crust:

1. Heat the oven to 375 degrees F.  Coat an 8 x 8 baking pan (preferably glass) with cooking spray.  Line the pan with parchment paper, leaving a 3-inch overhang on two sides.  Spray the paper.
2. In a medium bowl, beat the egg whites and sweetener until frothy, stir in the coconut.  Spread the mixture into the prepared pan and bake until golden brown, 15-20 minutes.

Make the Creamy Lemon Filling:

1. Juice 6-8 lemons or as many are necessary to get about 1 cup of lemon juice
2. Divide a stick of butter into cubes and place in the freezer
3. Reserve 1 tablespoon of the lemon juice and place it in a small bowl.  Sprinkle1 teaspoon of gelatin over the top.
4. Heat remaining lemon juice, sweetener and salt in a non-reactive saucepan over medium-high heat, stirring occasionally, until sugar dissolves and the mixture is hot but not boiling
5. Whisk the eggs and yolks in a large nonreactive bowl.  Whisking constantly, slowly pour the hot lemon-sugar mixture into the eggs.  Return mixture to the saucepan.
6. Cook on medium-low heat, stirring constantly with a heatproof spatula until mixture reaches 155 degrees (about 5-6 minutes)
7. Remove the pan from the heat and stir in gelatin until dissolved.  Stir in the frozen butter until incorporated.
8. Pour the lemon curd over the coconut crust and place the baking dish in the fridge to firm (at least 1-2 hours)

Make the Coconut Marshmallow Topping:

1. In a stand mixer, add ¼ cup of water and sprinkle the gelatin powder over the water.  Let is sit.
2. In a large glass measuring cup, add ¼ cup of water, 1 cup allulose and salt.  Stir to combine.  Place in microwave for 1 minute and then stir.  Add an additional minute or until the mixture begins to boil.  Once it boils, remove the mixture and stir.  Place it back in the microwave for an additional 1 minute.
3. Turn the mixer on low to stir the gelatin.  Keeping the mixer on low, carefully pour the allulose down the sides of the bowl.  Once all the allulose is in the mixer bowl, turn on high and beat for an additional 10 minutes.  Add in coconut extract and vanilla and mix for 1 more minute.
4. Pour the marshmallow over the creamy lemon layer and spread it out evenly.  Place the dish in the fridge in order for the marshmallow and lemon to firm for at least 4 hours or overnight.

Notes

• Allulose is ⅔rds as sweet as other sweeteners.  If you use another type of sweetener, you may need to decrease the amount listed in the recipe by ⅓rd.  So, 1 cup of allulose is equal to the sweetness of ⅔ cup of sugar.
• Allow the coconut base and lemon filling to cool for at least 1 hour before making the marshmallow as the marshmallow will set up fairly quickly so you need to be able to spread the marshmallow as soon as you are done making it.
• DO NOT use reactive metal or you will get a metallic taste.  I use glass when making anything with lemon.
• I used 2 envelopes of gelatin powder - 1 teaspoon was used for the creamy lemon custard and the remaining was used in the marshmallow layer.
• If you prefer less tartness, simply increase the sweetener in the creamy lemon by ¼ cup.
• This dessert clocks in at 77 % fat which is perfect for a keto diet

• Author: Cat
• Prep Time: 20
• Cook Time: 15
• Category: Desserts
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Nutrition

• Serving Size: 1 square
• Calories: 140
• Sugar: 1
• Fat: 12
• Carbohydrates: 3
• Fiber: 1
• Protein: 5