Olive Oil Coconut Lemon Bars
Have you ever had Olive Oil Coconut Lemon Bars? If not I'm about to change your world. These bars are light and fluffy with a hint of lemon and dusting of shredded coconut on top! They did not last long as everyone devoured them! Give them a try and let me know what you think!
Ingredients
- 1 cup1 cup1 cup Almond Flour
- 0.5 cup0.5 cup0.5 cup Cassava Flour
- 3 tsp3 tsp3 tsp Baking Powder
- 0.125 tsp0.125 tsp0.125 tsp Salt
- 3 whole3 whole3 whole Eggs
- 1 whole1 whole1 whole Lemon zest
- 2 Tbsp2 Tbsp2 Tbsp Lemon Juice
- 0.75 cup0.75 cup0.75 cup Coconut Sugar
- 0.5 cup0.5 cup0.5 cup Extra Virgin Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp unsweetened Coconut Flakes
- 2 Tbsp2 Tbsp2 Tbsp Coconut Sugar
topping
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350
- Line a 9" square pan with parchment paper & grease (or 8" round pan)
- In a bowl mix first 4 ingredients
- Zest Lemon and add juice to a small bowl, set aside
- In a large bowl beat eggs and sugar with a hand mixer till frothy
- Add lemon mix and oil, mix with a spatula
- Fold in flour mix being careful not to over mix
- Pour batter into pan
- Bake 40 minutes or till toothpick inserted comes out clean
- (if using round pan bake 45-50 minutes)
- In high speed blender combine coconut sugar and shredded coconut
- Sprinkle cake with powdered sugar
- Cut into squares when cooled
- Enjoy this recipe by Penny's Primal!
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My Notes:
About This Recipe
Show nutritional information
Cakes Dairy Free FODMAP Free Gluten Free Grain Free Nightshade Free Paleo Pescetarian Shellfish Free Sugar Alcohol Free VegetarianThis is our estimate based on online research. | |
Calories: | 181 |
Fat: | 13 g |
Carbohydrates: | 18 g |
Protein: | 1 g |
Cholesterol: | 0 g |
Sodium: | 233 mg |
Fiber: | 1 g |
Sugars: | 9 g |
Sugar Alcohol: | 0 g |
Calculated for total recipe. |
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