Summer is in full swing and there aren’t many keto candy recipes that can literally be made in half an hour in the oven. These lemon squares are one such quick fix recipe. Incredibly tender, delicious, with a lemon sourness that is set off by the sweetness of the coconut shavings.
The classic recipe uses custard in the lemon squares, we’ll substitute a fattier filling, which is perfect for the keto diet. Cut the resulting pie into 9 servings for a hearty breakfast or 12 servings if you want a light keto treat! Instead of coconut milk, you can include cow’s milk in the keto recipe, the amount of nutrients in it is almost the same. You can decorate the squares with unsweetened toasted coconut, but I recommend taking coconut shavings – they are easily available, sugar-free and crunchier.
Cooking time 30 minutes
Serving capacity 12
Ingredients :
Almond flour 300 ml
Coconut flour 25g
Erythritol 90 g
1 tablespoon lemon zest
4.5 tablespoons melted butter
Almond milk 125 ml
Lemon juice 250 ml
Beaten eggs 5 eggs
Toasted unsweetened coconut 70g
Step 1
Preheat the oven to 180°C and prepare a non-stick square dish (approx 23x23cm). In a large bowl, combine the almond flour, coconut flour, sweetener and lemon zest, then mix thoroughly.
Step 2
Add 3 tbsp softened butter to the flour mixture, knead with a fork. You can do this with your hands so that the flour absorbs the butter completely.
Step 3
Place the dough in the prepared baking dish and bake for 15 minutes or until golden crust appears. Set aside while you prepare the filling.
Step 4
Place a saucepan over medium heat and add the butter, erythritol, lemon zest and milk. Stir until the butter and sugar have dissolved.
Step 5
Add the lemon juice. Be sure to use a strainer if using freshly squeezed juice!
Step 6
Slowly pour in, stirring constantly, the beaten eggs and simmer the mixture over medium heat until it begins to thicken. This will take 5 to 10 minutes.
Step 7
Place the lemon filling on the crust and return to the oven for 15 minutes.
Step 8
In a food processor or blender, blend together the coconut flakes, almond flour and 0.5 tbsp. butter until you have a grainy mixture.
Step 9
Spread the coconut mixture over the lemon layer and return the pie to the hot oven for about 5 minutes or 1 minute on high heat until crispy.
Bon appétit!
Energy Value per Serving
Calories from fat 123
Calories: 163
Fats: 13.7g
Carbohydrates: 6.5 g
Fiber: 2.4 g
Digestible carbohydrates: 4.1 g
Protein: 5.4 g
