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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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.