Paleo Lemon Bars
Paleo Lemon Bars
Lemon bars have always been one of my favorite desserts. Obviously chocolate of any kind gets first billing, but sometimes you just need to change it up and you want something light and refreshing, and Lemon Bars are perfect for just that!
Do you agree??
I have been working really hard to cut refined sugars from my diet. I also am working to fuel my body better. Because when you fuel your body better, you feel better. It is really just that simple.
So when I was craving Lemon Bars the other day, I decided I was going to take on the challenge and make a healthier version of the Lemon Bars Classic.
After a couple tweaks and replacements, these luscious and heavenly Paleo Lemon bars were created! All the goodness without the refined sugar and naughty carbs.
Making these delightful Paleo Lemon Bars low carb and are Keto Friendly – Cue your best happy dance!
So in the words of Maui… You’re Welcome 😉
Adapted From Divine Sustenance
Luscious Paleo Lemon Bars
Ingredients
- Crust:
- 1 1/2 Cup Almond Flour
- 1/2 tsp sea salt
- 2 TBS Sugarless Sugar
- 2 TBS Melted Coconut Oil
- 1 Tsp Vanilla
- Lemon Filling:
- 1/2 Cup Fresh Lemon Juice - You best not be cheating and using the bottled stuff!
- Zest of one lemon
- 3 Organic Farm Fresh Eggs
- 1/4 Cup Sugarless Sugar
- 1 TBS Cornstarch or Arrowroot
- 1/4 Cup Coconut Oil
Instructions
-
Directions
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Preheat Oven to 350 -- Grease and Prepare 9 x 9 baking dish
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Mix ingredients for crust and press into the bottom of the pan and bake for 10- 15 minutes until golden brown.
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While the crust is baking mix filling ingredients together in for an additional 15-20 minutes until top is slightly golden brown... Please avoid temptation and not eat them RIGHT away.... trust me they taste amazing cooled and even chilled!
These Paleo Lemon Bars are gonna rock your world, they are light and heavenly and all the things a good lemon bar should be!
Top these Paleo Lemon Bars with fresh berries and a bit all natural calorie free powdered sugar, and we’re talking pure magic friends!
As an added note if you are new to working with Almond Flour you want to make sure you use a fine almond flour NOT Almond Meal – I made that mistake once, and you do not want to make it as well – trust me. That is unless you want to use your baked goods for hockey bucks… totally your call! lol
If you need more Lemon in your life here are some more awesome Lemon inspired recipes!
- Resort Style Lemonades
- Lemon Basil Baked Chicken
- Lemon Meringue Pie Protein Shake
- Lemon Blueberry Protein Shake
- Lemon Ricotta Sinless Dessert
One more money shot… Just cuz I’m still drooling, and hopefully now you are too! Go get your bake on friend!
Wow looks amazing!!!
So many awesome recipes call for almond flour but I’ve been too lazy to finally get it…
If I ever do, this will be top on the list!
Is that powdered sugar on top? And I usually use raw sugar, is that an acceptable substitute for Stevia? I want to make these for Easter, they look amazing! Thank you!
I think a little raw sugar would be delightful!
What else can I use instead of the 1/4 cup of stevia?? Can I use Xylitol or honey?
Ashley, Yep you can use whatever you prefer – but I have only tested the recipe using Stevia so cooking times and texture may vary based using other ingredients. 🙂
these lemon bars look amazing but is their any substitute for the stevia
Any natural zero calorie sweetener should work just fine!
I made these and they taste SO GOOD. I’m going to make these all the time! I used swerve and I can’t say enough good things about them! Try not to eat the whole pan 😉
So glad you loved them!! <3 Andie
It’s hard to find paleo dessert recipes but these lemon bars are perfect! Thank you so much for sharing this recipe!
I love anything with lemon, and these bars look absolutely delicious!
These bars look delightful! I can’t wait to try a batch!
Hi Andie! I’m so excited to make these amazing looking Lemon Bars 🙂 Was wondering, how do you keep the 1/4 C of coconut oil from hardening up while mixing with the other filling ingredients?
Once you melt it, it will take quite a while for it to harden back up!
At my house, the coconut oil stays melted unless the kitchen is cold. I have also noticed it will harden up if the bowl/bottle/container is placed on the granite countertop. Hot or cold will transfer to the granite.
To make measuring coconut oil easier, I use a tall, slender bottle (recycled olive oil bottle). This way I can pour the oil rather than scoop it.
Is the sugarless sugar granulated or liquid? I have both forms.
Granulated!
Is the coconut oil in the filling melted as well? Mine are baking now and it looks like the coconut oil has come up to the top and it sitting there. Is this right?
Well these ended up coming out perfect! I did bake an extra 5 minutes as I thought the coconut oil was coming to the top, I put I don’t think it really was. And these seem to continue to cook some as they cool so next mid I will bake as per the instructions. And there will be a next time! These are a great Keto dessert! Thank you for sharing
Well theose ended up coming out perfect! I did bake an extra 5 minutes as I thought the coconut oil was coming to the top, I put I don’t think it really was. And these seem to continue to cook some as they cool so next mid I will bake as per the instructions. And there will be a next time! These are a great Keto dessert! Thank you for sharing
My coconut oil ended up in chunks with the filling is that supposed to be melted, too? If not, any tips?
Also very delicious recipe! I made it with my kindergarten class today. They LOVED it. Thank you! Hey