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–+ servings
Three rectangular pieces of golden brown cake stacked on parchment paper, with a light dusting of shredded coconut or sugar on top. More cake pieces are visible in the background.
Penny Kovacs

Olive Oil Coconut Lemon Bars

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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!
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Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 10 people
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup Almond Flour
  • 1/2 cup Cassava Flour
  • 3 tsp Baking Powder
  • 1/8 tsp Salt
  • 3 whole Eggs
  • 1 whole Lemon zested
  • 2 Tbsp Lemon Juice
  • 3/4 cup Coconut Sugar
  • 1/2 cup Extra Virgin Olive Oil
  • Topping:
  • 2 Tbsp Coconut Flakes Unsweetened
  • 2 Tbsp Coconut Sugar

Method
 

  1. Preheat oven to 350˚.
  2. Line a 9" square pan with parchment paper and grease it with ghee (or 8" round pan).
  3. In a bowl mix first 4 ingredients.
  4. Zest Lemon and add juice to a small bowl, set aside.
  5. In a large bowl beat eggs and sugar with a hand mixer till frothy.
  6. Add lemon mix and oil, mix with a spatula.
  7. Fold in flour mix being careful not to over mix.
  8. Pour batter into pan.
  9. Bake 40 minutes or till toothpick inserted comes out clean. (if using round pan bake 45-50 minutes)
  10. In high speed blender combine coconut sugar and shredded coconut.
  11. Sprinkle cake with coconut sugar mixture.
  12. Cut into squares when cooled.
  13. Enjoy!

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