If you make any of my spring or summer recipes this year, make it my healthy almond flour lemon bars. They’re the perfect balance of bright lemon flavor and wholesome ingredients—all in a simple small batch size that satisfies a sweet craving without going overboard. Light, zesty, and packed with better-for-you ingredients, these bars are gluten-free, refined sugar-free, and incredibly easy to whip up.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why You’ll Love These Healthy Lemon Bars
These lemon bars have a soft almond flour crust and a tangy lemon filling naturally sweetened with monk fruit. They’re made with simple pantry staples and come together in under an hour. Whether you’re hosting brunch, meal prepping treats for the week, or just want a refreshing dessert after dinner, these hit the spot every time.
What You Will Need
For the Crust:
- Almond Flour – 3/4 cup of fine almond flour.
- Salt – 1/2 teaspoon.
- Butter/Coconut Oil – 3 tablespoons of grass fed butter or coconut oil. Use coconut oil if you are dairy free.
- Monk Fruit – 1/4 cup of confectioners (powdered) style monk fruit or sweetener of choice.
For the Filling:
- Eggs – 3 large eggs.
- Lemon Juice – 1/4 cup of freshly squeezed lemon juice.
- Lemon Zest – The zest of one large lemon. This really brings out the lemon flavor!
- Monk Fruit – 1/4 cup of granular monk fruit or sweetener of choice, for the lemon filling.
Make Them Dairy-Free
Want to keep these lemon bars dairy-free? Just swap the grass-fed butter for refined coconut oil (refined has a neutral taste). This still gives you a deliciously rich crust with healthy fats, while keeping things friendly for those avoiding dairy. It’s a seamless swap that works beautifully with the almond flour base.
Health Benefits of Key Ingredients
- Monk Fruit: A natural, zero-calorie sweetener that won’t spike blood sugar. It’s a great alternative to refined sugar, especially for those watching carbs or managing diabetes.
- Almond Flour: Gluten-free, low in carbs, and rich in healthy fats, vitamin E, and magnesium. It gives the bars a tender texture and a boost of nutrition.
- Eggs: A great source of high-quality protein, vitamins D and B12, and essential amino acids that help support brain and muscle health.
- Grass-Fed Butter: Contains more omega-3s, vitamin K2, and conjugated linoleic acid (CLA) compared to conventional butter. It adds richness and a creamy texture to the crust.
How To Make Almond Flour Lemon Bars
- Preheat oven to 350°F. Spray a small 8×6 (1 QT) baking dish with non-stick spray.
- In a mixing bowl, combine the almond flour, salt, butter/coconut oil, and monk fruit with a rubber spatula
- Press the mixture evenly and firmly into the bottom of the baking dish.
- Bake for 20-25 minutes, or until the edges of the crust are slightly golden.
- In the meantime, make the filling. Beat the eggs, lemon juice, and lemon zest until smooth and slightly bubbling, approximately 2 minutes.
- Pour lemon mixture over the crust into your baking dish.
- Bake for 25 minutes, or until the lemon filling is set. Cool completely in the fridge for at least 2 hours.
- Once cooled, cut into squares and enjoy!
Check Me Out on Social Media!
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
FAQs
Can I double the recipe?
Yes! To make a larger batch, simply double the ingredients and bake in a 9×9 or 11×7 glass baking dish. Baking time may increase slightly, so keep an eye on the edges and center for doneness.
Do they need to be refrigerated?
Yes. These lemon bars keep best in the fridge. Store them in an airtight container for up to 5 days. You can also freeze them for longer storage.
Can I use coconut flour instead of almond flour?
Coconut flour is much more absorbent and won’t yield the same texture. For best results, stick with almond flour.
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Description
If you make any of my spring or summer recipes this year, make it my healthy almond flour lemon bars. They’re the perfect balance of bright lemon flavor and wholesome ingredients—all in a simple small batch size that satisfies a sweet craving without going overboard. Light, zesty, and packed with better-for-you ingredients, these bars are gluten-free, refined sugar-free, and incredibly easy to whip up.
Ingredients
For the Crust
For the Filling
Instructions
-
Preheat oven to 350°F. Spray a small 8x6 (1 QT) baking dish with non-stick spray.
-
In a mixing bowl, combine the almond flour, salt, butter/coconut oil, and monk fruit with a rubber spatula
-
Press the mixture evenly and firmly into the bottom of the baking dish.
-
Bake for 20-25 minutes, or until the edges of the crust are slightly golden.
-
In the meantime, make the filling. Beat the eggs, lemon juice, and lemon zest until smooth and slightly bubbling, approximately 2 minutes.
-
Pour lemon mixture over the crust into your baking dish.
-
Bake for 25 minutes, or until the lemon filling is set. Cool completely in the fridge for at least 2 hours.
-
Once cooled, cut into squares and enjoy!
Nutrition Facts
Nutrition Facts
Servings 8
Serving Size 1 lemon bar
- Amount Per Serving
- Calories 127kcal
- % Daily Value *
- Total Fat 11.5g18%
- Saturated Fat 3.6g18%
- Cholesterol 92.3mg31%
- Sodium 174.2mg8%
- Total Carbohydrate 3.4g2%
- Dietary Fiber 1.1g5%
- Sugars 0.6g
- Protein 4.6g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and may have slight rounding. These are 65 calories each.
