Paleo Lemon Bars Recipe With Almond Flour Crust

A paleo lemon bars recipe is the perfect pair with sunshine! These healthy lemon bars are zesty in flavor and made with a gluten-free almond flour crust. They’re easy to make and contain minimal sugars. Perfectly tart, these squares make the ultimate summer dessert (as is this paleo berry crumble!)

Loaded with nutrient-dense ingredients and minimal sugars, these healthy lemon bars have all the flavor without the classic sugar high.

Plus, they’re perfectly tart and refreshing- ideal for a summertime indulgence!

Don’t want to read? JUMP to the recipe.

How To Make Lemon Bars Recipe Healthy

Traditional lemon bars taste great, but they’re also based on processed flour, sugar, and butter. Given the detrimental effects of sugar for kids, it’s worth it to make the swap.

Thus, these lemon bars:

• Are dairy-free, gluten-free, and paleo
• Use a base of healthy fats
• Contain all the flavor of classic squares

To sum it up, this lemon bars recipe is nutrient-dense. If your kiddo loves lemon these are perfect for them.

The crust is made with healthy fats and the lemon filling is thickened with coconut flour.

Is Coconut Sugar Paleo?

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 accept it (learn more about coconut palm sugar and the paleo diet)

How Do They Taste?

… like lemon (haha). These lemon bars are lower in processed sugar but the flavor remains. Moreover, they give a burst of zesty lemon flavor in every bite.

The only difference is that the crust is a little less graham cracker-based and a bit denser. Otherwise, these paleo lemon bars are the simple tasty treat you’d expect.

Almond Flour Crust

These bars use an almond flour crust with only five ingredients. The difference between this crust and a typical lemon bar recipe is simply the sweetness.

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.

How To Store The Bars

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.

Store them in the fridge until you’re ready to eat them.

FAQ’s & Tips 

• make sure to use almond flour and not almond meal for this recipe (learn about the differences)
• 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

Ingredients

For the crust

• Bobs Red Mill almond flour
•  vanilla extract
• coconut oil, 
• egg
• coconut palm sugar

For the filling

• eggs, room temperature
• lemon zest
• coconut milk, soft
• fresh lemon juice
• coconut palm sugar
• coconut flour

Here’s where you can find all my favorite pantry ingredients for this recipe.

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Paleo Lemon Bars Recipe

A tasty lemon bars recipe perfect for a summertime dessert! Using a base of almond flour and only maple syrup to sweeten the creamy lemon topping this paleo dessert is a great summer treat!

Course Dessert

Cuisine American

Keyword almond flour crust, dairy-free lemon bars, lemon, paleo lemon squares

Prep Time 15 minutes

Cook Time 32 minutes

Total Time 1 hour 32 minutes

Servings 8 squares

Calories 260 kcal

Ingredients

• For The Crust
• 2 cups almond flour
• 2 tbs coconut oil
• 1 egg
• 1 tsp vanilla extract
• 1 tbs coconut palm sugar
• For The Topping
• 4 eggs
• 1.5 tbs lemon zest
• 1/2 cup lemon juice
• 1/8 cup coconut palm sugar
• 2 tbs coconut flour
• 2 tbs coconut milk soft*

Instructions

1. Pre-heat the oven to 350 degrees.

2. Melt the coconut oil for the crust. In a small bowl combine all ingredients and mix until everything is sticky.

3. Line an 8x4 pan with parchment paper. Scoop the mixture into the pan and use a silicone spatula to press the crust down evenly.

   

4. Bake for 10 minutes and remove from the oven. Let sit in pan.

5. 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.

   

6. Pour the lemon mixture over the crust and pop in the oven. Bake for 22 minutes then shut the oven off.

   

7. Let sit in the oven as it cools for ten more minutes. Remove from the oven and let cool fully in the pan.

8. Once cooled, pull out the parchment paper and cut into squares. Store in the fridge

   

Recipe Notes

• 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
• 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 Facts

Paleo Lemon Bars Recipe

Amount Per Serving

Calories 260 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 6g38%

Cholesterol 102mg34%

Sodium 51mg2%

Potassium 62mg2%

Carbohydrates 12g4%

Fiber 4g17%

Sugar 4g4%

Protein 10g20%

Vitamin A 149IU3%

Vitamin C 7mg8%

Calcium 74mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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.