For that crust:
¾ cup coconut flour
½ cup almond flour
¼ teaspoon nutmeg
¼ teaspoon ocean salt
1/4 cup melted coconut oil
1 teaspoon almond extract
For that filling:
1 cup Swerve sweetener
½ cup lime juice
Zest of two limes
½ teaspoon coconut extract
¼ cup unsweetened coconut flakes
Preheat oven to 350 levels. Line an 8 by 8 baking dish with parchment paper, and hang aside.
Whisk the coconut flour, almond flour, nutmeg, and ocean salt.
Add coconut oil and extract and blend until a crumbly mixture is created.
Transfer mixture towards the baking sheet and press into a level layer using clean fingertips or the foot of a glass.
Bake for ten minutes.
Meanwhile, beat together the eggs, swerve, lime juice and zest, and coconut extract. Put aside until crust is performed.
Once the crust has baked for ten minutes, carefully pour the egg mixture in to the crust, and top with coconut flakes.
Bake for fifteen minutes, or before the center is placed (start checking at approximately 12).
Allow cooling before slicing into bars