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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!
I love having lemon desserts on hand because they always taste so fresh. You have to also try my Healthy Lemon Cookies, and as a bonus they are gluten-free.
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!
If you liked this recipe, you’ll want to try these!
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.
Ingredients
Crust
- 1.5 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup maple syrup
- 1/3 cup coconut oil
- 1 tsp vanilla
- 1/4 tsp salt
Filling
- 3 eggs + 1 egg yolk
- 3/4 cup fresh squeezed lemon juice (about 4 large lemons)
- 1/2 cup maple syrup
- 1 tsp lemon zest
- 1 tbsp coconut flour, sifted
Instructions
- Preheat oven to 350F and line an 8×8 baking dish with parchment paper or nonstick spray.
- In a bowl, mix together all of your crust ingredients until well combined.
- Press into the bottom of the 8×8 baking dish and bake for 15 minutes.
- While crust is baking, whisk together all filling ingredients, adding sifted coconut flour last. Whisk until all clumps are gone.
- Once crust comes out of the oven, pour filling immediately on top.
- Lower oven temp to 325F and bake for 20-22 minutes or until filling is set. A little jiggle is ok!
- Let cool at room temperature for 30 minutes then transfer to fridge for at least 3 hours.
- Add powdered sugar (not paleo, but delicious) and cut and serve!
*Notes for storing in post.
There may be affiliate links in this post!ย By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat ๐
Laura says
Made these for Easter and the fam loved them! I skipped sifting the coconut flour and realize I shouldn’t have (there were a few small clumps) but still tasted great – just another excuse to try making them again following each step exactly!
★★★★★
Erin says
Hi Laura, I am so happy your family loved the bars!! Let me know how your next batch comes out! ๐
Sharon says
Hi I made the lemon bars and the taste was fantastic. The only substitution I made was that I switched the coconut flour with Casava flour.
I made the rest of the recipe exactly as you stated. When. I took the crust out to pour in the lemon filling in, it bubbled up and much of the crust came to the top. I thought that it would settle down after being in the refrigerator. The end result was a fabulous taste but the lemon bars were very soggy. What did I do wrong?
Erin says
Ah! SO bummed to hear that. Unfortunately, you needed the coconut flour. Coconut flour is VERY absorbent and unlike cassava flour, helps to congeal everything.
Sherri says
Can the maple syrup be substituted with something else? I saw that someone else asked but there was no reply.
Erin says
honey!
Eleftheria says
How much honey to use?
Erin says
Hi Eleftheria, you can use the same amount of honey as maple syrup! Let me know how your bars come out. ๐
Laurie says
Really want to try these lemon bars โ one questions โ is the coconut oil melted or just scooped from the jar?
Erin says
melted!
Tecla Scatliff says
My boyfriend mom made them for us and they were soooo delicious. However I just tried to make them, they have been in the fridge for 3 hours and the crust is soft and not hard at all. Any idea what I did wrong? Any way I can save them??
★★★★★
Erin says
Ahhh! Hm. Did you follow directions exactly as is and used coconut and almond flour? If its just the crust, bake it a little longer. If it’s the middle too, bake longer as well. Or you can just freeze it and eat as a frozen treat.
Danielle says
The crust is my favourite part of these bars! Have you used this base for a pumpkin bar or any other dessert? So good!!
★★★★★
Erin says
Yes! I use this crust for almost everything! Pecan pie bars!
Meg says
Love these!!! Love the strong lemon flavor! Is there anything we can sub for the coconut flour? The rest of my family doesnโt like coconut flavor!
★★★★★
Erin says
You could do all almond flour, however it may be soft. Next bet would be cassava flour!
Amy Meyers says
Love these bars! I love lemon so this recipe is definitely a favorite ?
★★★★★
Erin says
So glad that you liked it!!
Erin says
Hi Amy! Thank you so much for your kind words!!
Jeffrey Wong says
Much thanks again! Made this last p.m. for our paddling club meeting today, with just three eggs (4th yolk omitted for simplicity)–we loved it! Cut into 16 squares, 120 calories each. https://www.myfitnesspal.com/recipe/view/59124289040125
★★★★★
Jeffrey Wong says
Oops, I neglected to test the link above. it doesn’t work–my bad.
★★★★★
Erin says
I am so happy that you like them!!!! Thank you for sharing!
The Baking ChocolaTess says
So pretty and yellow! These look like they pack the perfect leomony punch!
★★★★★
Erin says
They are so delicious!!! You would love them!
Allison says
I definitely used too much lemon but thatโs my own fault. Still yummy!
The crust is amazing. I feel like it would be really good as a pumpkin pie crust. Think that would be possible? What would I need to do differently as far as baking it?
★★★★★
Erin says
Yay! Glad you liked em.
It would be amazing as a pumpkin pie crust! I would just do the same thing in terms of baking. You may not even need to pre-bake it if the pie is in for longer than 30 minutes or so.
Eleni says
When I made them, they turned out pretty good, but they were pretty sour, and Iโve never tried any lemon bars before, so I just want to be sure theyโre supposed to taste sour, right?
Erin says
Hm, I’ve never had anyone say they were sour. Are you sure you put in the right amount of sweetener? Also, you could always had some powdered sugar on top to sweeten them up.
Eleni says
True. And Iโm quite sure I put the right amount of sweetener. Maybe itโs possible I could have added a bit too much lemon juice?
Erin says
Hi Eleni, that is possible. Let me know if you make them again and how they come out!
Adrienne says
Made this last week. Soooo good. My boyfriend is a huge lemon bar fan. He was surprised they were so healthy. Thanks for the recipe, Erin. I plan on making these again.
★★★★★
Erin says
Thank you so much Adrienne, I really appreciate you taking the time to comment. So glad you loved them.
Sarah says
So lemony and delicious! These are the perfect t summer treat!
★★★★★
Erin says
Thanks for sharing, Sarah! So happy that you liked them!
Leanne Pinault says
I would like to make this recipe (and many of your others!) but my daughter can’t have almonds. She can have any other nut except almonds and is gluten free. Do you think oat flour would work in this recipe and in general as a substitute in your other recipes?
Erin says
HI Leanne! I would just stick to coconut flour if you can. I would do about 1/3 cup total. It’s very absorbent, but you can play with the amount to get the right texture. Oat flour and almond flour aren’t equal exchanges, especially for a crust. Oat is much softer, so works better in things like breads or muffins.
Jeffrey Wong says
Thank you for posting this. I never made lemon bars before, so I figured why not make gluten-free lemon bars? These bars are as good or better than any of the lemon bars at the dessert bar in any Las Vegas buffet.
★★★★★
Erin says
I love to hear that!! Thanks for sharing ๐
Linda Shemely says
These are super easy to make and taste absolutely delicious!
★★★★★
Erin says
Thanks Linda!!
Carrie says
If making these Keto, what kind alternative sweetener would you recommend to replace the maple syrup? These looks amazing!
Erin says
Is there any other liquid sweetener for keto? I’m not familiar with the rules of the diet!
Nadine says
Try the Lakanto maple syrup
Liz says
These were a hit! And easily the best bars lemon bars Iโve had. Will definitely be making these again!
Erin says
Hi Liz, I am so happy you enjoyed the bars!
Patti says
These sound amazing… I LOVE lemon bars!! Will the crust possibly work with just coconut flour?
Erin says
Yes!!! You can totally do it with just coconut flour. I would google ‘basic coconut flour shortbread crust’ for exact measurements
Jenn says
Can you use regular all purpose flour to make the crust instead?
Erin says
Yes! Just look up a basic shortbread crust recipe with AP flour + you should be good.
Lori says
Great summer dessert!
★★★★★
Erin says
Hi Lori! So happy you enjoyed them!
Aya says
hey Erin, I loved these lemon bars! Also hubby approved which is a win in my book lol! First time ever making lemon bars and I actually swapped the maple syrup in the filling for 1/2 cup of white monk fruit and it came out SO well! They were a teeny bit cracked but delicious nonetheless and hardly noticeable with the addition of some powdered sugar ๐ figured this may be helpful if people are looking to make these and are on keto/paleo diets etc. thanks again!l
Erin says
Hi Aya, I am so glad you both loved the bars so much and made them your own!