2c.Blanched Almond Flour1/3 c. Swerve Brown Sweetener*
1/3c.Swerve Brown Sweetener*coconut sugar for Paleo
1/4tsp.Salt
¼ c.Coconut oilvery soft or melted
1Egg
Filling
3/4c.Lemon Juice
4Eggs
1/2c.Powdered Swervepowdered cane sugar or maple syrup for Paleo
1/4c.Coconut milkfull fat**
8-9Medium strawberrieschop 4-5 berries
Instructions
Preheat oven to 350˚. Line 9” x 9” baking dish with parchment, with paper overhanging edges.
Combine almond flour and Swerve Brown Sweetener with a fork. Add remaining crust ingredients and combine. Press into bottom of dish. Bake for about 18 minutes or when edges are just starting to turn golden. Prepare filling so that it is ready when crust is done baking.
Chop half of the strawberries into 1/4 inch pieces. In a medium bowl, whisk together coconut milk and four eggs. If mixture isn’t smooth, blend with an electric mixer or immersion blender. Add lemon juice and Swerve Confectioners Sweetener. Whisk until blended. When crust is finished baking, remove from oven and pour filling over crust. Return to oven for 24–26 minutes, or until center appears set, but jiggly.
Allow to cool on counter for 30–45 minutes. Then refrigerate for 2 or more hours before cutting into 16 bars. Slice remaining strawberries and top each bar.
Notes
* I like using Swerve Brown Sweetener for the crust, because it gives it more of a graham cracker flavor, but you can use regular granulated sweetener as well.**Canned coconut milks vary greatly. This recipe works best with one with a very smooth, creamy consistency. I like Thai Kitchen, Golden Star, and Arroy-D brands. Some coconut milks are “grainy” or lumpy, which won’t affect the taste, but might not look as good.