If there’s one dessert that instantly makes me think of sunshine, it’s lemon bars. That burst of citrus with a tender, crumbly crust is pure happiness on a plate. And today, we’re making it a little lighter, a little healthier, but still absolutely crave-worthy—Almond Flour Lemon Bars.
This recipe is simple, naturally gluten-free, and can easily be made dairy-free or even sugar-free if you’re watching your intake. Whether you’re baking for spring gatherings, meal prepping a sweet snack, or just craving something tangy and refreshing, these bars hit the spot.
Why Almond Flour Works So Well in Lemon Bars
Traditional lemon bars usually start with a buttery shortbread crust made from all-purpose flour. But here, we’re swapping it out for almond flour. Why?
- Texture: Almond flour creates a soft yet crisp shortbread crust with just enough bite.
- Flavor: That subtle nutty undertone balances the tart lemon filling beautifully.
- Health perks: Almond flour keeps things gluten free, lower carb, and nutrient-dense compared to regular flour.
This isn’t just a substitute. It’s an upgrade. Once you try an almond flour shortbread crust, you might never go back.
What Makes These Lemon Bars Healthier
These are not your standard sugary, heavy lemon bars. Here’s why these are a better-for-you version:
- Gluten Free Lemon Bars – no wheat flour needed.
- Dairy Free Lemon Bars – just swap in coconut oil or vegan butter.
- Sugar Free Lemon Bars – use monk fruit, erythritol, or your sweetener of choice.
- Low Carb Lemon Bars – perfect for keto lifestyles, especially with coconut flour tweaks.
- Healthy Lemon Desserts – bright, tangy, and still wholesome enough for a light treat.
They’re flexible. You can adapt them based on your preferences and still get that classic lemony punch.
Ingredients You’ll Need
Here’s the ingredient lineup. Nothing too fancy—just basics you might already have in your pantry.
For the Almond Flour Shortbread Crust:
- 1 ½ cups almond flour
- ¼ cup coconut oil (or butter, melted)
- 3 tbsp maple syrup or honey (or sugar-free sweetener for keto lemon bars)
- Pinch of salt
For the Lemon Filling:
- ½ cup fresh lemon juice (about 2–3 lemons)
- Zest of 1 lemon
- 3 large eggs
- ⅓ cup honey, maple syrup, or sweetener of choice
- 2 tbsp coconut flour (to thicken; almond flour doesn’t set the same way)
That’s it—clean, simple, bright.
Step-by-Step Instructions
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper. In a bowl, mix together almond flour, coconut oil, sweetener, and salt until it forms a crumbly dough. Press evenly into the pan. Bake for 10 minutes until lightly golden.
Step 2: Whisk the Filling
In another bowl, whisk together lemon juice, zest, eggs, sweetener, and coconut flour. It should look smooth and slightly frothy.
Step 3: Bake the Bars
Pour filling over the pre-baked crust. Return to oven and bake for 18–20 minutes until the center is set but still jiggles slightly.
Step 4: Cool & Slice
Cool completely at room temperature, then refrigerate for at least 2 hours. Slice into squares or bars. Dust with a little powdered sugar (or sugar-free substitute) if you like.
Tips for Perfect Lemon Bars
- Fresh lemons are non-negotiable. Bottled juice just won’t give that bright citrus kick.
- Chill before slicing. Patience pays off. Cutting too soon can lead to messy edges.
- Don’t skip the zest. It’s where most of the lemon flavor hides.
- Keto tweak: For ultra-low carb lemon bars, use erythritol or monk fruit, and swap maple syrup with keto sweetener.
Flavor Variations to Try
Once you master the basic almond flour lemon bars, try these twists:
- Coconut lovers: Use coconut flour in the crust for extra chewiness.
- Berry swirl: Drop spoonfuls of pureed raspberries on top before baking.
- Extra tart: Add an extra tablespoon of lemon zest if you’re a citrus fiend.
- Herbal twist: Infuse the filling with fresh thyme or basil for something unexpected.
Why These Bars Are Perfect for Any Occasion
- Spring recipes dessert – Bright, refreshing, and perfect for Easter or Mother’s Day.
- Meal prep – They store well in the fridge for 4–5 days.
- Potluck friendly – Easy to transport and always a crowd pleaser.
- Healthy indulgence – A dessert you don’t feel guilty enjoying.
Storing & Freezing
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Wrap individual bars in parchment and freeze for up to 2 months. Thaw in the fridge before serving.
Final Thoughts
These almond flour lemon bars are everything I love in a dessert—bright, tangy, light, and still wholesome enough to enjoy any day of the week. If you’ve been looking for a healthier take on the classic lemon bar, this recipe checks every box.
So grab those lemons, preheat your oven, and let’s bake sunshine into every bite.
Almond Flour Lemon Bars Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper.
- Make the crust: In a bowl, mix almond flour, coconut oil (or butter), sweetener, and salt. Stir until it forms a crumbly dough.
- Press crust into pan: Spread evenly and press down firmly with your hands or the back of a spoon.
- Bake the crust for 10 minutes until lightly golden. Remove from oven.
- Prepare the filling: In another bowl, whisk lemon juice, lemon zest, eggs, sweetener, and coconut flour until smooth.
- Pour filling over the pre-baked crust. Spread evenly.
- Bake again for 18–20 minutes, until the center is set but slightly jiggly.
- Cool completely at room temperature. Then chill in the fridge for at least 2 hours before slicing.
- Slice and serve: Cut into squares or bars. Dust with powdered sugar (or sugar-free substitute) if you like.
Notes
- Use fresh lemon juice, not bottled. The zest adds a ton of flavor, so don’t skip it.
- Coconut flour in the filling helps absorb liquid. Without it, the bars won’t set well.
- Chill before slicing for clean edges. Warm bars will fall apart.
- These freeze well. Wrap each piece in parchment and freeze up to 2 months.
Frequently Asked Questions
Q: Can I make these dairy free?
Yes! Swap butter with coconut oil or vegan butter, and you’ve got lemon bars gluten free dairy free.
Q: Can I make sugar free lemon bars?
Absolutely. Use monk fruit, erythritol, or stevia to keep them low-carb and keto-friendly.
Q: Can I use almond meal instead of almond flour?
You can, but almond meal is coarser and will make the crust less tender. Almond flour is best.
Q: Why add coconut flour to the filling?
Lemon juice adds a lot of liquid. Coconut flour helps absorb it so the filling sets properly.
Q: Can I double the recipe?
Yes. Just bake in a 9×13-inch pan and extend the bake time by 5–7 minutes.
