Makes 18 Bars
CRUST
1 1/2 cup almond flour (fine ground)
1/2 tsp sea salt
1 Tbsp powdered xylitol*
2 Tbsp coconut oil, melted
1 Tbsp raw unsalted butter, melted
1 Tbsp pure vanilla extract
LEMON TOPPING
1/4 cup coconut oil, melted
1/4 cup powdered xylitol*
3 large free-range eggs
1/2 cup fresh squeezed lemon juice
1.) Preheat oven to 350 degrees. Line an 8-inch square baking dish with unbleached parchment paper.
2.) CRUST Combine the almond flour, powdered xylitol, and sea salt in a large bowl. In a medium bowl, stir
together coconut oil, butter and vanilla extract. Stir the wet ingredients into the dry until thoroughly
combined. Press the dough evenly into the bottom of the prepared baking dish. Bake for 15 to 17 minutes, until
lightly golden.
3.) LEMON TOPPING While the crust bakes, prepare the topping. In a blender or food processor (or by hand
with a whisk), combine the coconut oil, powdered xylitol, eggs, and lemon juice. Blend on Medium speed until
smooth. Remove the crust from the oven. Pour the topping evenly over the hot crust.
5.) Bake for 15 to 20 minutes at 350 degrees F until the topping is golden. Let cool in the baking dish for 30
minutes, then refrigerate for 2 hours to set. Sprinkle with extra powdered xylitol (optional). Cut into bars and serve.
