Low Carb Zesty Lemon Slice

Indulge in the vibrant flavors of this Low Carb Zesty Lemon Slice, a guilt-free treat that's as refreshing as it is satisfying. Perfect for keto and low-carb lifestyles, this dessert features a rich almond flour and shredded coconut crust that’s lightly sweetened with a powdered erythritol blend. Topped with a silky lemon filling made from fresh lemon juice, zesty lemon peel, and a hint of vanilla, every bite delivers a tangy burst of citrus balanced by a touch of sweetness. With a quick prep time of just 15 minutes and a bake time of 25 minutes, this easy-to-make, gluten-free delight is perfect for parties, snack time, or an after-dinner treat. Serve chilled for a perfectly refreshing dessert that proves healthy eating can still be absolutely delicious!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

Ingredients

• 2 cups Almond flour
• 0.5 cup Unsweetened shredded coconut
• 0.5 cup Powdered erythritol (or low-carb powdered sweetener of choice)
• 0.5 cup Unsalted butter, melted
• 4 pieces Large eggs
• 0.66 cup Fresh lemon juice
• 2 tablespoons Lemon zest
• 2 tablespoons Coconut flour
• 0.5 cup Powdered erythritol (for lemon filling)
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat your oven to 350°F (175°C) and line an 8x8-inch (20x20 cm) baking pan with parchment paper.

Step 2

In a mixing bowl, combine almond flour, shredded coconut, and 0.5 cup of powdered erythritol. Mix well to evenly distribute the ingredients.

Step 3

Add the melted butter to the dry mixture and stir until the mixture holds together when pressed.

Step 4

Press this crust mixture evenly into the bottom of the prepared baking pan. Use the back of a spoon to smooth it out.

Step 5

Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden. Remove from the oven and allow it to cool slightly while you prepare the filling.

Step 6

In a medium bowl, whisk together the eggs, fresh lemon juice, lemon zest, 0.5 cup powdered erythritol, coconut flour, and vanilla extract until fully combined and smooth.

Step 7

Pour the lemon filling evenly over the pre-baked crust.

Step 8

Return the pan to the oven and bake for an additional 13-15 minutes, or until the filling is set and slightly firm to the touch.

Step 9

Remove the pan from the oven and allow the lemon slice to cool completely at room temperature, then refrigerate for at least 2 hours to set fully.

Step 10

Once chilled, carefully lift the parchment paper to remove the slice from the pan. Use a sharp knife to cut the slice into 12 squares or your preferred serving size.

Step 11

Optional: Dust the top with a light sprinkle of additional powdered erythritol for a decorative touch before serving.

Step 12

Store leftovers in an airtight container in the refrigerator for up to one week.

Nutrition Facts

Serving size	(979.7g)

Amount per serving	% Daily Value*
Calories	2628.3

Total Fat 241.7g	0%
Saturated Fat 99.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1002.3mg	0%
Sodium 324.3mg	0%
Total Carbohydrate 317.5g	0%
Dietary Fiber 36.8g	0%
Total Sugars 15.9g
Protein 72.8g	0%

Vitamin D 160IU	0%
Calcium 602.2mg	0%
Iron 13.3mg	0%
Potassium 847.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.2%

Protein: 7.8%

Carbs: 34.0%