It’s been a heck of a week this week. Rain made our water situation worse. As long as we don’t get a ton of rain, the water is manageable. However, if there is a downpour, it’s a nightmare. It’s a problem that has been there for a while when his parents owned the house. We’re not sure why they didn’t take care of the problem when they lived here. Makes no sense. Now it’s our problem. We will be getting this fixed.
The recipe I am starting with this week is for Lemon Coconut Bites from Taste of Home. These are simple and similar to lemon bars. Besides the gluten and the sugar I plan to swap out, I also plan to make these a little bigger. I’m always surprised when cookies and bars are made extremely small. Who eats a cookie that requires only a tablespoon of batter? I don’t want a cookie or bar that is only one to two bites max. What’s the point. If I want dessert, I want a healthy portion.
Here are the original stats:
Here’s what I changed:
- I replaced the all purpose flour with almond and coconut flours to reduce the carbs.
- I replaced the sweetened coconut with unsweetened coconut to reduce the carbs.
- I replaced the sugars with their sweetener equivalents to reduce the carbs.
- I reduced the servings from 48 to 24 to make bars instead of bites.
Here is the final recipe:
Low Carb Lemon Coconut Bars
Makes 24 bars
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup confectioners’ sweetener
- 3/4 cup cold butter, cubed
- 4 large eggs, room temperature
- 1-1/2 cups granulated sweetener
- 1/2 cup lemon juice
- 1 teaspoon baking powder
- 3/4 cup unsweetened shredded coconut
- Preheat oven to 350°. In a small bowl, combine flours and confectioners’ sweetener; cut in the butter until crumbly. Press into a lightly greased 13×9-in. baking pan. Bake for 15 minutes.
- Meanwhile, in another small bowl, beat the eggs, granulated sweetener, lemon juice and baking powder until combined. Pour over crust; sprinkle with coconut.
- Bake until golden brown, 20-25 minutes. Cool on a wire rack. Cut into bars.