Almond Flour Lemon Bars Recipe

Bright, tangy, and lightly sweet, these almond flour lemon bars are a healthier twist on the classic. They’ve got a soft, nutty shortbread crust and a smooth, zesty lemon filling that’s naturally gluten-free. Perfect for spring gatherings, or anytime you need a refreshing treat.

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Prep Time 15

Cook Time 20

Total Time 2 35

Servings: 9 Bars

Course: Dessert

Cuisine: American, Health Food

Calories: 180

Ingredients Method Notes

Ingredients

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
Pinch of salt

Lemon Filling:

½ cup fresh lemon juice about 2–3 lemons
Zest of 1 lemon
3 large eggs
⅓ cup honey maple syrup, or sugar-free sweetener
2 tbsp coconut flour

Method

Preheat oven to 350°F (175°C). Line an 8x8-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.