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Home By Meal Dessert

Healthy Lemon Bars (Gluten-Free)

★★★★★ 47 Reviews Recipe Print
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By: Erin8/1/19

This post may contain affiliate links. Please read my disclosure policy.

pinterest image lemon bars

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.

lemon bar with powdered sugar

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.

stack of healthy lemon bars

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

  • almond flour
  • coconut flour
  • coconut oil
  • maple syrup
  • vanilla
  • salt

Lemon bar filling

  • eggs
  • lemon juice (freshly squeezed!)
  • maple syrup
  • lemon zest
  • coconut flour
overhead of lemon bars

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!

side shot of lemon bar

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!

  • Mixed Berry Crumble Bars
  • Healthy Pecan Pie Bars
  • Oatmeal Chocolate Chip Bars
pinterest image lemon bars
side shot of healthy lemon bar
★★★★★ 4.9 from 47 reviews

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.

Prep: 10Cook: 30Total: 40 minutes
Yield 12 bars 1x
Print Pin it Rate

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

  1. Preheat oven to 350F and line an 8×8 baking dish with parchment paper or nonstick spray.
  2. In a bowl, mix together all of your crust ingredients until well combined.
  3. Press into the bottom of the 8×8 baking dish and bake for 15 minutes.
  4. While crust is baking, whisk together all filling ingredients, adding sifted coconut flour last. Whisk until all clumps are gone.
  5. Once crust comes out of the oven, pour filling immediately on top.
  6. Lower oven temp to 325F and bake for 20-22 minutes or until filling is set. A little jiggle is ok!
  7. Let cool at room temperature for 30 minutes then transfer to fridge for at least 3 hours.
  8. Add powdered sugar (not paleo, but delicious) and cut and serve!

*Notes for storing in post.

 

Author: ErinCategory: baking, dessert, gluten-free
side shot of healthy lemon bar

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

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There may be affiliate links in this post! 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 🙂

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Kay says

    Posted on 10/17 at 11:31 am

    I found the crust way to soft, but talk about a bite of lemon wow.
    I also melted chocolate once cooled to drizzle over the top.

    ★★★

    Reply
    • Erin says

      Posted on 10/18 at 5:50 pm

      Hi Kay, I’m sorry that you did not like the recipe that much! I’ve heard tons of good things about this one, bummed it didn’t work out for you!

      Reply
  2. Audrey says

    Posted on 6/25 at 12:17 pm

    My husband and I just love this dessert! I like the fact that it is a balanced meal of fat, protein and carbs. Also the fact that the coconut oil and lemon juice is great for fighting my candida.

    ★★★★★

    Reply
    • Erin says

      Posted on 6/27 at 8:14 pm

      Hi Audrey, so glad you loved the bars so much!!

      Reply
  3. Danielle says

    Posted on 6/15 at 7:23 am

    OK OK OK! These are phenomenal and such a crowd pleaser. I swear everyone will be impressed because lemon bars seem like such a complicated dessert, but this was so easy! Making them again this weekend for Father’s Day :). Thanks for another great recipe! The pecan bars are my fall staple and these are perfect for summer.

    ★★★★★

    Reply
    • Erin says

      Posted on 6/15 at 7:52 am

      Hi Danielle, so happy you loved them!! 🙂

      Reply
  4. Joan BensonRobinson says

    Posted on 4/22 at 9:31 pm

    I can’t wait to make this, but the rest of my family is not as fond of coconut as I. Could I substitute melted butter for the coconut oil in the filling?

    Reply
    • Erin says

      Posted on 4/22 at 10:11 pm

      Hi Joan, I haven’t tried it yet, but feel free to give it a try and let me know how it comes out!

      Reply
  5. Gaby says

    Posted on 3/29 at 11:51 am

    Hi Erin – the filling turned out really well, but my crust was very soggy. I thought it was thoroughly cooked before I put the filling on, and when it came out of the oven, the crust was mushy. I want to try making them again, would you recommend using less coconut oil or more almond flour? Also, could I use hazelnut flour instead of almond? Thanks!

    Reply
    • Erin says

      Posted on 3/30 at 9:23 pm

      Hi Gaby, hmm weird. You could try to add more almond flour. Make sure your crust is cooked all the way first, before putting the lemon mixture on! Let me know if that helps!

      Reply
    • Tammy says

      Posted on 12/5 at 8:50 am

      Hi Erin,

      Can you freeze these bars? Thinking of making them ahead for an event next week…

      Thx!

      Reply
      • Erin says

        Posted on 12/5 at 10:06 am

        Hi Tammy, yep that should be fine. Let me know how they come out!!

  6. Lindsay West says

    Posted on 3/25 at 1:15 pm

    I made these after I enjoyed her lemon cookies so much, and I was not disappointed! These remind me of my childhood, and I was really glad they tasted the same as I remembered, even with healthier ingredients. I made them for a my friends who asked me to make this my staple dessert for when we get together, so thanks to Erin for making me look good!

    ★★★★★

    Reply
    • Erin says

      Posted on 3/25 at 10:40 pm

      Hi Lindsay, so happy everyone loved them!!

      Reply
  7. Elizabeth doan says

    Posted on 3/22 at 1:27 pm

    Thank you so much sharing this recipe! I can’t begin to tell you how much I love eating and not wanting to share this with my husband 🙂

    ★★★★★

    Reply
    • Erin says

      Posted on 3/22 at 11:57 pm

      Hi Elizabeth, thanks for sharing!! Sounds like you need to make double batches!!

      Reply
  8. Novi says

    Posted on 3/10 at 12:08 am

    Made these and they were good! But, the filling is a bit too sour. I used the amount the recipe calls, so I’m thinking next time I want to use less lemon juice. But do I need to adjust other things?
    For the crust I used ww flour and unsweetened shredded coconut, just what I had in my pantry, turned out great. Freeze really well! Bf is eating it straight out of the freezer lol.

    ★★★★★

    Reply
    • Erin says

      Posted on 3/10 at 10:40 am

      Yes! Try a little less lemon, and maybe a little more sweetener just to even it out. Either way, it shouldn’t be that big of a deal!

      Reply
  9. Laurieann says

    Posted on 2/26 at 1:16 pm

    I made the healthy lemon bars that were gluten-free they came out really good but there’s white spots big white spots on top when they came out of the oven is it from not whisking it enough or could it be something else

    Reply
    • Erin says

      Posted on 3/2 at 9:39 pm

      Hi Laurieann, yes, if you did not whisk hard enough, the egg whites will remain intact. Safe to eat though!

      Reply
  10. Ashley says

    Posted on 2/6 at 6:28 pm

    I made this today. I was so excited to try it after the great reviews. However for whatever reason my egg cooked when I poured the liquid over the crust and put it back in the oven. So now I have specks of cooked egg 😩 why did this happen? How do I prevent it next time?

    Reply
    • Erin says

      Posted on 2/8 at 9:55 pm

      Hi Ashley, it happened because your eggs weren’t whisked quite enough! You really need to incorporate and break up that egg white. Hope they come out better next time!

      Reply
  11. Silky says

    Posted on 2/5 at 2:24 pm

    Very nice! Substituted gluten free flour and a scoop of pea protein powder for some of the almonds as I ran out.

    They didn’t look like the photos though, not as much topping depth so I would be keen to use 1 1/2 times the ingredients next bake.

    Maybe my 8×8 was bigger!

    Anyway, gorgeous texture and flavour. Buttery, crumbly, lemony, salty…much happ!

    ★★★★

    Reply
    • Erin says

      Posted on 2/6 at 8:12 am

      Hi! I am so happy you enjoyed them and made them your own! 🙂

      Reply
  12. Grace says

    Posted on 1/22 at 1:29 pm

    Erin!! These are so delish!! So easy and extremely tasty! Thank you!!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/23 at 7:07 pm

      Hi Grace, I am so happy you liked them! 🙂

      Reply
  13. Michelle says

    Posted on 1/20 at 1:34 pm

    These were amazing! I used pink lemons for zest and juice–which are apparently slightly sweeter/less tart than regular lemons! I also used 2(ish) heaping teaspoons of the zest! Will absolutely be making these again! Great recipe!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/20 at 2:42 pm

      Hi Michelle, I am thrilled you enjoyed them! 🙂

      Reply
  14. Pat says

    Posted on 1/13 at 9:28 am

    These were AMAZING. Used 1 cup of white wheat flour instead of coconut flour and they came out so good. I’m wondering, what purpose does the final tablespoon of coconut flour service for the filling? I didn’t have coconut flour so I used a tablespoon of wheat flour. Is it just to thicken it a little more? Thank you!

    Reply
    • Erin says

      Posted on 1/15 at 12:21 am

      Hi Pat, so glad you liked them and made them your own! Yes, exactly! It helps thicken it. 🙂

      Reply
  15. Simone Y. says

    Posted on 1/4 at 9:59 am

    It is always hard to find good homemade GF recipes but ELW has so many and this is one of my favorites!!! Most of my family is GF (not by choice) so we love ELW!!!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/4 at 3:44 pm

      Hi Simone, thrilled everyone loved the bars!!

      Reply
  16. kelly says

    Posted on 1/3 at 10:43 pm

    super delicious AND easy to make! perfect recipe, i’ve already made it twice this week. healthier take on a traditional lemon bar recipe that takes just as good and is even easier to make! win win.

    ★★★★★

    Reply
    • Erin says

      Posted on 1/4 at 3:31 pm

      Hi Kelly, so glad you enjoyed them!!

      Reply
  17. Francesca says

    Posted on 1/3 at 3:17 pm

    Seriously one of the best lemon bars I have ever had!! I make them all year round and it really is such a wonderful dessert.

    ★★★★★

    Reply
    • Erin says

      Posted on 1/4 at 1:20 pm

      Hi Francesca, I am so glad you love them!

      Reply
  18. Luisa says

    Posted on 12/22 at 3:29 pm

    This looks lovely! Can I use the Lakanto Maple Syrup (made with monkfruit) as I’m trying to avoid sugars. Thanks!

    Reply
    • Erin says

      Posted on 12/23 at 12:08 pm

      Hi Luisa, I haven’t tried it with that substitution but that should be ok! Let me know how they come out!

      Reply
  19. Maddie says

    Posted on 12/21 at 7:00 pm

    AMAZING! Better than a bakery. The coconut flour steps it up a level. Highly recommend.

    ★★★★★

    Reply
    • Erin says

      Posted on 12/23 at 12:03 pm

      Hi Maddie, I am so glad you enjoyed them! 🙂

      Reply
  20. Mei says

    Posted on 12/21 at 4:22 pm

    This recipe was magnificent. I really liked the crust also. I like how it wasn’t too dry. Definitely recommend to anybody who likes lemon.

    ★★★★★

    Reply
    • Erin says

      Posted on 12/23 at 12:01 pm

      Hi Mei, thanks for your kind words! I am so glad you enjoyed them!

      Reply
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I’m Erin. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. We’ve got everything from wholesome baked goods to comforting savory dishes. I can’t wait to see what you whip up! Read More...

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