Sweetener of choice: 1 ¼ teaspoon honey for paleoor 15 drops liquid stevia for low carb.
Garnish:
Instructions
Preheat Oven to 350 F, and grease or oil an 8x8 pan.
In a large mixing bowl, beat 2 eggs.
Add to mixing bowl: milk of choice, lemon juice, lemon extract, lemon zest, melted coconut oil, and melted coconut butter. Stir, and add in maple syrup or low carb sweetener.
Add, and stir in the pre-mixed baking soda-vinegar mixture ( will be fizzy and foamy).
Sift in the Coconut four , and stir until clump free and thickened ( should take a couple minutes to thicken).
spoon batter into prepared pan, spread around evenly.
Bake for 22 to 27 minutes, or until middle is firm.
Remove from oven and cool.
in small mixing bowl combine all frosting ingredients and stir. if too thick add just a dash more milk of choice.
spread frosting over the top of bars, garnish with optional raw unsweetened coconut flakes.
Notes
Nutritional Data for Low Carb (erythritol+ stevia sweetened) Version: Servings: 9 bars, Serving Size: 1 bar, Cal: 96, Carbs: 4.2 g / Net Carbs: 2.2 g, Fiber: 2 g, Fat: 8 g, Protein: 3 g, Sugar: 1 g Nutritional Data for Paleo (maple syrup) Version: Serving size: 1 bar, Cal:121.3, Carbs: 10.5 g / Net Carbs: 8.5 g, Fiber: 2g, Fat: 8 g, Protein: 3 g, Sugar: 6.3 g* nutritional data is an estimate based on the products I used.*