• 1/4 cup maple syrup
  • 1/3 cup coconut oil room temp
  • 3 Tbs Just Egg
  • 1 tsp pure vanilla extract
  • 2/3 cup coconut flour
  • 1/4 cup tapioca flour
  • 1/8 tsp sea salt
  • grated zest of 1 lemon


  • 1/2 cup fresh squeezed lemon juice about 4 lemons
  • Grated zest of one lemon
  • 1/3 cup + 1 Tbsp maple syrup
  • 9 Tbs Just Egg
  • 1 Tbsp tapioca flour
  • 1/2 tsp coconut flour


  1. Preheat your oven to 350 degrees F.  Line an 8 x 8” baking dish with parchment paper on the bottom and up the sides.   
  2. To make the crust, whisk together wet ingredients until smooth (or use an electric mixer, then stir dry ingredients in until well combined. Chill if necessary to form a dough (5-10 mins).  Press crust into bottom of parchment paper evenly, then poke all over with a fork.
  3. While crust bakes (see below), whisk together all filling ingredients in a large bowl until very smooth, set aside.
  4. Bake crust 10-12 minutes or until lightly brown around the edges, then whisk filling mixture one last time and pour over HOT crust (important!) AND lower oven temp to 325 degrees F. Continue to bake another 15-18 minutes at 325, or until filling is just set in the center.
  5. Allow the pan to cool on a wire rack completely, then refrigerate at least 2 hours before serving. Refrigerating overnight will work too.
  6. To serve, cut cooled bars into 17 squares using a long sharp knife for neat edges.


Serving 1 bar; Calories 118; Carbs 14; Protein 2.4g; Fat 5.6 g

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