Paleo Lemon Bars With ALmond Flour Crust

Tangy and lightly sweet, these paleo lemon bars have a melt-in-your-mouth almond flour crust and are packed with bright citrus flavor!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 32

Total Time 1 32

Servings squares

Calories 260kcal

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 before chilling them in the fridge for at least 4 hours.

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
The bars taste best when they've been able to chill for at least 24 hours.
Make sure the coconut milk is a full-fat version 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.