Zesty in flavor, these paleo lemon bars are the perfect summer dessert! Naturally gluten-free these lemon squares are easy to make and minimal in sugar.
Enjoy a healthy rendition of a classic with this deliciously tart recipe. A hit at gatherings, showers, and anytime in between.
Loaded with nutrient-dense ingredients and minimal sugars, these healthy lemon bars have all the flavor without the classic sugar high.
As a Certified Nutrition Coach, this is why I love them:
- Easy to make: if your gluten-free pantry is stocked you have everything already!
- Allergy-friendly: dairy-free, gluten-free, paleo-friendly
- Flavor burst: refresh and recharge with a burst of lemon
- Healthy fats: loaded with flavor but also with fuel
Plus, the lemon in them they're perfectly tart and refreshing (just like these gluten-free lemon cookies)- ideal for a summertime indulgence!
Ingredients You'll Need
Almond flour: make sure to use blanched flour and not almond meal. This will result in a better texture and a more uniform flavor.
Coconut oil: gives the crust a satiating, indulgent feel.
Coconut palm sugar: replacing the traditional powdered sugar! You only need a little of this paleo-friendly ingredient.
Eggs: along with coconut flour are responsible for thickening up the lemon filling.
Fresh lemon juice: fresh is best! Fresh lemon juice is what gives the lemon bars their zesty flavor.
Lemon zest: used in the recipe as well as on top to garnish, the more lemon the better (just like in this lemon protein chia seed pudding).
Coconut flour: this is what helps thicken up the lemon filling without adding a lot of carbs. Coconut flour really is "a figure competitor's best friend".
Paleo Almond Crust
These bars use a paleo crust with only five ingredients (and none of which are powdered sugar!). The difference between this crust and a typical lemon bar recipe is simply the sweetness.
But it's this awesome crust that makes the lemon bars gluten-free.
Almond flour and coconut oil make a wonderful crust for desserts (like these blueberry maple tarts). However, it does not come out with the "graham cracker feel" that you may be used to. The flavor is more in the lemon filling.
Thus, if you naturally have a sweet tooth and need just a bit more from this recipe, add in one tablespoon of coconut palm sugar into the crust. This will give it a sweeter palate.
Important Teaching Tips
These bars are best eaten after being stored in the fridge for a couple of days.
Though you can store them in the freezer, the texture is different on the topping/filling and just not as delicious.
Because of the eggs, coconut oil, and coconut flour for the filling, the bars will firm up once stored in the fridge.
This is a low-sugar dish, if you prefer something more sweet, adding some vanilla stevia to the egg mixture or the crust can help!
Frequently Asked Questions About Paleo Lemon Bars
These lemon squares do contain some coconut palm sugar which is definitely a debate in the paleo world! However, because coconut sugar is minimally processed it comes in close with honey. Meaning that yes, it is a sugar but it seems that most of the paleo community accepts it
Because lemon bars are egg-based, they're best stored in the fridge until ready to eat. This keeps them from spoiling too quickly.
The filling on the lemon squares will still seem soft when they're finished baking. However, it will firm up slightly in the fridge. You don't want the filling to be excessively gooey, just soft.
Other Healthy Dessert Recipes You'll Love
- Dairy-free caramel sauce
- Dairy-free protein truffles
- The BEST dairy-free brownies
- No-bake, homemade snickers
- White chocolate fudge
- Peppermint patty bars
- Fudgy protein brownies
- Chocolate chip protein powder muffins
- Chocolate frosted cashew cookies
- Sugar-free pudding
- Healthy chocolate pudding
- Peanut butter thumbprint cookies
- Chocolate covered frozen bananas
- High protein snack ideas
- Healthy dessert recipes
Paleo Lemon Bars Recipe
- Pre-heat the oven to 350 degrees.
- Melt the coconut oil for the crust. In a small bowl combine all ingredients and mix until everything is sticky.
- Line an 8x4 pan with parchment paper. Scoop the mixture into the pan and use a silicone spatula to press the crust down evenly.
- Bake for 10 minutes and remove from the oven. Let sit in pan.
- In a larger bowl, mix together the coconut flour and palm sugar. Add in the remaining ingredients and use a handheld mixer to whip on medium for 2 minutes. Make sure no clumps remain.
- Pour the lemon mixture over the crust and pop in the oven. Bake for 22 minutes then shut the oven off.
- Let sit in the oven as it cools for ten more minutes. Remove from the oven and let cool fully in the pan.
- Once cooled, pull out the parchment paper and cut into squares. Store in the fridge
- make sure to use almond flour and not almond meal for this recipe
- if you want a sweeter crust, add one tablespoon of coconut palm sugar to the mixture
- store the bars in the fridge until ready to eat- they taste better the day after making them.
- make sure the coconut milk is from a can but not hardened (as it would be from storing in the fridge). If it’s hard, simply melt it over low heat.
- Here’s where you can find all my favorite pantry ingredients for this recipe.
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Easy to make and great to whip up and brighten your day. This lemon bars recipe takes a classic dessert and puts a healthy (paleo!) twist on it.
And thanks to ingredients like coconut flour, they have all the feel of indulgence without all the carbohydrates!