Go Back Email Link
+ servings
a lemon bar on a small white plate in front of the pan

Paleo Lemon Bars

Sandi Gaertner
Easy paleo lemon bars recipe.
5 from 17 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 9 bars
Calories 306 kcal


For the Crust:

Lemon Filling:

  • 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.



  1. You can make this recipe nut-free by substituting crushed graham crackers for the almond flour. This will make the dish gluten free.
  2. 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.
  3. I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your lemon bars grainy.
  4. These bars will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.


Serving: 1gCalories: 306kcalCarbohydrates: 27gProtein: 7gFat: 21gSaturated Fat: 11gTrans Fat: 1gCholesterol: 91mgSodium: 72mgPotassium: 88mgFiber: 3gSugar: 13gVitamin A: 134IUVitamin C: 6mgCalcium: 69mgIron: 2mg
Keyword paleo lemon bars, paleo lemon bars recipe
Tried this recipe?Let us know how it was!