528 August 1, 2019 Dessert

Healthy Lemon Bars (Gluten-Free)

Healthy lemon bars that are gluten free and paleo make for the most perfect easy summer dessert. Made with an almond flour and coconut flour crust, and a simple filling sweetened with only maple syrup. Your whole family will love this healthy dessert recipe.

Have you ever made lemon bars before? How about healthy lemon bars? No? Well we are about to change that and I’m pretty certain that it won’t be the last time that you do because it is easy and incredibly delicious.

Traditional lemon bars, while super tasty and one of my favorite childhood desserts, are packed with less than healthy ingredients, so in a typical Erin Lives Whole effort to take a traditional baked good and turn it into a healthier dessert.

And so that’s exactly what I did! I created a healthy lemon bar recipe made totally gluten free with ingredients like coconut flour and almond flour. Instead of refined white sugar we replaced it with natural maple syrup, but I swear that healthy eaters and non healthy eaters a like will love this recipe!

Ingredients in healthy lemon bars

There are only a few simple ingredients in this recipe for healthy lemon bars. You may already have all of the ingredients on hand. Now you’re well on your way to making some of the best creamy, yet firm enough to hold together lemon bars.

Lemon bar crust

Lemon bar filling

eggs
lemon juice (freshly squeezed!)
maple syrup
lemon zest
coconut flour

How to make lemon bars

You’ll want to start by making the crust! We use a blend of almond flour and coconut flour for the crust, as I’ve found that yields the sturdiest result while still being moist enough. All almond flour and it is too soft. All coconut flour and it is too dry. So we meet in the middle and found a perfect crust!

Mix together your flours, coconut oil, maple syrup, vanilla, and salt. This will create a dough that you should be able to press into a greased or parchment lined 8×8 pan. Then throw that baby in the oven and bake!

While the crust is baking, prepare your filling so that you will be ready to pour it on top of your hot crust right when it comes out of the oven!

Squeeze your lemons to get fresh lemon juice, then whisk that together with eggs, maple syrup, and lemon zest. Sift in your coconut flour for extra fine texture and then whisk until there are no clumps!

Right when your crust is done baking, lower the oven temp down and pour your filling on top. Let it bake until set in the middle (a little jiggle is ok!) then cool at room temperature. Once cool, refrigerate for at least 4 hours.

Cut and serve! I like to sprinkle powdered sugar on top as well. So good!

What’s the best way to store lemon bars?

Store the lemon bars in the refrigerator. They are best eaten within 48 hours, as the crust will begin to get a little bit soft. So these are one of those desserts that best made the night before and served the next day!

We also freeze any leftovers and then defrost in the fridge to eat for the next day.

If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!

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