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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Process
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!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Cakes Dairy Free FODMAP Free Gluten Free Grain Free Nightshade Free Paleo Pescetarian Shellfish 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 |
Calculated for total recipe. |
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