Base

1. 1 ½ cups almond flour
   
2. ⅓ cup unsweetened shredded coconut
   
3. ¼ cup melted butter (or coconut oil)
   
4. ¼ cup keto sweetener (Natvia works perfectly)
   
5. 1 tsp vanilla extract
   
6. 1 tbsp lemon juice
   
7. Zest of 1 lemon
   

Lemon Filling

1. ½ cup cream cheese (softened)
   
2. ¼ cup butter (softened)
   
3. ¼ cup keto sweetener (Natvia 100% Natural Sweetener With Stevia)
   
4. ¼ cup fresh lemon juice
   
5. Zest of 1–2 lemons
   
6. ½ tsp vanilla
   

Optional Top Glaze (for extra zing)

1. ⅓ cup powdered keto sweetener
   
2. 1–2 tbsp lemon juice

1. Make the Base

1. Line a small slice tin (20x20cm).
   
2. Mix almond flour, coconut, melted butter, sweetener, vanilla, lemon juice, and zest.
   
3. Press firmly into the tin.
   
4. Chill in the fridge while making the filling.
   

2. Make the Lemon Filling

1. Beat the cream cheese and butter until smooth.
   
2. Add Natvia sweetener, lemon juice, zest, and vanilla.
   
3. Whip until fluffy and pale.
   
4. Spread evenly over the chilled base.
   

3. Add the Glaze (optional)

1. Mix lemon juice with powdered sweetener until smooth.
   
2. Drizzle or spread lightly over the filling for a sharper lemon hit.
   

4. Set + Slice

1. Refrigerate for at least 2 hours or freeze for 30 minutes.
   
2. Slice into squares.
   
3. Store in the fridge for 1 week or freezer for 2 months.

Makes: 16 squares

Prep Time: 10 minutes

Cooking Time: 0 minutes (no bake)

Refrigeration Time: 2 hours (or 30 minutes in the freezer)