Ingredients

Scale

2 cups chilled full-fat coconut cream
1/3 cup fresh lemon juice
3 tablespoons powdered erythritol (or another low-carb sweetener of choice)
1 teaspoon pure vanilla extract
1 tablespoon fresh lemon zest
Pinch of salt

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Instructions

Whip chilled coconut cream with a hand mixer until smooth and spreadable.
Fold in powdered erythritol, lemon juice, vanilla extract, lemon zest, and a pinch of salt until fully combined.
Transfer the mixture into a freezer-safe lined baking pan, spreading it evenly to about ¾-inch thickness.
Chill in the freezer for at least 4 hours, or until firm.
Cut into 12 even squares and serve chilled.

Notes

For the best texture, ensure the coconut cream is fully chilled before mixing.
Adjust sweetness to taste by varying the powdered sweetener.
Store any leftovers tightly sealed in the freezer for up to 2 weeks.
For extra flavor, add a pinch of sea salt to top before freezing.

Author: Madeline
Prep Time: 15
Category: Desserts
Method: No-Bake / Freezing
Cuisine: American
Diet: Low-Carb / Ketogenic / Halal

Nutrition

Serving Size: 1 square
Calories: 150
Sugar: 1g
Sodium: 35mg
Fat: 12g
Saturated Fat: 10g
Carbohydrates: 4g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg