Coconut Flour Lemon Bars with Coconut Whipped Cream

Enjoy these tangy coconut flour lemon bars topped with homemade coconut whipped cream for a gluten-free delight.

Ingredients

• 1 cup coconut flour
• 1/2 cup unsweetened shredded coconut
• 1/2 cup coconut oil, melted
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 4 eggs
• 1/2 cup fresh lemon juice
• 2 tablespoons lemon zest
• 1/4 cup maple syrup
• 1/2 cup full-fat coconut milk, chilled overnight
• 1 tablespoon powdered sugar (optional)
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Line an 8" x 8" baking pan with parchment paper.
2. In a bowl, mix coconut flour, shredded coconut, melted coconut oil, honey, vanilla extract, and salt until combined.
3. Press the mixture evenly into the prepared baking pan. Bake for 10 minutes, then set aside to cool slightly.
4. In another bowl, whisk eggs, lemon juice, lemon zest, and maple syrup until well blended.
5. Pour the lemon mixture over the pre-baked crust.
6. Bake for an additional 18-20 minutes, or until just set in the center.
7. Remove from oven and let cool completely before slicing.
8. To make the whipped cream, scoop the solid coconut milk from the top of the can into a chilled mixing bowl.
9. Add powdered sugar and vanilla extract. Beat with a mixer until soft peaks form.
10. Serve lemon bars topped with a dollop of coconut whipped cream.

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