This Paleo lemon bars recipe is an amazing zesty treat if you love fresh lemons. It is hard to believe these lemon bars are healthy!! These grain-free lemon bars turn out creamy and delicious every time!
You are in for a special treat today. I am giving you all of these yummy lemon flavors without all of the bad stuff!! These healthy lemon bars are gluten free, dairy-free, grain-free, and refined sugar-free.
I owe this recipe, and all of my lemon recipes, to our very productive lemon tree. Our lemons are gigantic and often turn out the size of small grapefruits!
Why this recipe is great:
Not only are these homemade lemon bars full of delicious juicy lemon flavor, but they are also healthier than most lemon bar recipes! For me, that means no guilt :-).
These paleo lemon bars are filled with many good things, including my new favorite grain-free flour, Cassava Flour. If you haven't tried this flour yet, you are in for a treat. It is light and fluffy, like starch, so be careful when you dump it into the bowl.
You will also find lots of almond flour for a protein boost! I used shredded coconut, chia seeds, and almond flour to make this recipe healthier. The almond flour adds some protein, which helps balance the sugars.
What you need to make this recipe:
- Cassava flour is a light and fluffy grain-free flour I love to use. It holds up well and helps hold the crust together.
- Almond flour - I highly suggest using almond flour and not an almond meal. Almond meal is more coarse and will make your lemon bars grainy.
- Chia seeds - I include these in the crust for a bit more protein. These are totally optional and can be omitted.
- Coconut sugar - I used a more golden shade of coconut sugar, which is why these bars have a slight golden hue. If you use brown coconut sugar, note your bars will be more brownish-yellow. I would use regular white sugar if the color is important to you and you are okay with sugar.
- Shredded coconut- use unsweetened.
Don't forget to check out the Best Gluten Free Lemon Desserts on the blog for more lemon inspiration!
Recipe step-by-step directions:
Step 1: Add the almond flour, coconut, and coconut sugar to a bowl. Whisk to blend, then add coconut oil and an egg. Mix well.
Step 2: Pour the crust mixture into a pan and flatten with a spoon.
Step 3: In a small bowl, add the wet ingredients. Whisk the ingredients together to make the lemon layer in a bowl.
Step 4: Pour the lemon mixture onto the crust and bake.
Step 5: Bake at 350º F for 30 minutes.
Allow cooling before cutting them to serve. Garnish with lemon slices.
More Delicious Paleo Recipes to Try:
Paleo Lemon Bars
For the Crust:
- ½ cup lemon juice
- 4 eggs
- ¾ cups coconut sugar
- ½ cup cassava flour
- Preheat the oven to 350º F.
- In a bowl, add the almond flour, ¼ cup coconut sugar, shredded coconut, coconut oil, chia seeds, and egg. Mix well.
- Pour crust ingredients into a greased 8x8 baking pan.
- Flatten the crust out so it covers the whole pan. Press it down with a large spoon.
- In another bowl, add wet ingredients for the lemon mixture. Whisk to blend.
- Pour the lemon mixture over the crust. Bake for 30 minutes or until done.
- You can make this recipe nut-free by substituting crushed gluten free graham crackers for the almond flour. This will make the dish gluten free.
- I used a more golden shade of coconut sugar, which is why these bars have a slight golden hue. If you use brown coconut sugar, note your bars will be more brownish-yellow. If the color is important to you and you are okay with sugar, I would use white regular sugar.
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your lemon bars grainy.
- These bars will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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