Go Back
–+ servings
Olive oil coconut lemon bars stack of 3

Olive Oil Coconut Lemon Bars

Penny Kovacs
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!
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Servings 10 people

Ingredients
  

  • 1 cup Almond Flour
  • ½ cup Cassava Flour
  • 3 teaspoon Baking Powder
  • ⅛ teaspoon Salt
  • 3 whole Eggs
  • 1 whole Lemon zested
  • 2 tablespoon Lemon Juice
  • ¾ cup Coconut Sugar
  • ½ cup Extra Virgin Olive Oil
  • Topping:
  • 2 tablespoon Coconut Flakes Unsweetened
  • 2 tablespoon Coconut Sugar

Instructions
 

  • Preheat oven to 350˚.
  • Line a 9" square pan with parchment paper and grease it with ghee (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 coconut sugar mixture.
  • Cut into squares when cooled.
  • Enjoy!
Keyword Dairy-free, Dessert, Gluten-free, Grain Free, Lemon Bars, Paleo, Refined Sugar Free
Tried this recipe?Mention @pennypsprimal or tag #pennysprimal