Step 1

Preheat your oven to 350 degrees and generously rub an 8x8 inch pan with coconut oil. Set aside.

Step 2

In a large bowl, using an electric hand mixer, beat together the monkfruit, coconut oil and pinch of salt until creamy and well combined. Stir in the coconut flour until a dough forms.

Step 3

Press the dough evenly into the prepared pan and bake until just lightly golden brown, about 10 minutes.  Once cooked, let cool for 30 minutes.

Step 4

Lower the temperature of your oven to 325 degrees  and ensure the oven rack is in the middle of the oven.

Step 5

Once the crust has cooled, gently whisk together the eggs and lemon zest in a large bowl. Do NOT use an electric mixer here or you will over-beat the eggs and the topping with crack once baked. Use a hand whisk.

Step 6

In a separate, medium bowl, lightly heat the lemon juice (I used a microwave.) Whisk in the monkfruit and stir until it is dissolved. Whisk the coconut flour into the lemon juice mixture, 1/2 tsp at a time, until well mixed. Make sure you continually whisk as you add the flour so that it doesn't clump up.

Step 7

Pour the lemon juice mixture into the egg mixture, whisking while you pour, until evenly combined.

Step 8

Pour the topping over top of the cooled crust and bake until it is just set, and the very center is just slightly jiggly, about 20-22 minutes. Let cool completely at room temperature. Then, cover and refrigerate for at least 6 hours, best over-night. You need to let the crust completely cool, or it will be soft.

Step 9

Using a VERY sharp knife (or else you might not cut through the crust) cut the bars into squares and DEVOUR. ***