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PdfPreheat oven to 350°F. Grease a 9x9-inch pan and set aside.
Combine almond flour, coconut flour, Swerve, and lemon zest until combined thoroughly.
Add the melted butter, mixing with an electric mixer until a dough forms.
Press the dough into the baking dish and bake for 15 minutes or until crust is golden.
Allow to cool while you make the filling.
Combine butter, Swerve sweetener, lemon zest and coconut milk over a medium heat. Stir until the sweetener is dissolved completely.
Add lemon juice and slowly whisk in the eggs until the mixture has thickened.
Pour the filling into the crust and bake for 15 minutes.
In a food processor, pulse the toasted coconut, almond flour and butter until well combined and crumbly.
Sprinkle topping on lemon squares and bake for an additional 5 minutes to crisp the top.
Cool before cutting and serving.