Paleo Lemon Bars
Easy paleo lemon bars recipe.
Ingredients
For the Crust:
- ¼ cup blond coconut sugar * see note
- ½ cup unsweetened shredded coconut
- 1 cup almond flour * see note
- ⅓ cup coconut oil
- 2 tablespoons chia seeds (optional)
- 1 egg
Lemon Filling:
- ½ cup lemon juice
- 4 eggs
- ¾ cups coconut sugar
- ½ cup cassava flour
Instructions
- 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.
Video
Notes
- You can make this recipe nut-free by substituting crushed 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.
Nutrition
Serving: 1gCalories: 306kcalCarbohydrates: 27gProtein: 7gFat: 21gSaturated Fat: 11gTrans Fat: 1gCholesterol: 91mgSodium: 72mgPotassium: 88mgFiber: 3gSugar: 13gVitamin A: 134IUVitamin C: 6mgCalcium: 69mgIron: 2mg
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