Gluten Free Lemon Bars
These Gluten Free Lemon Bars are fresh, zesty and have a healthy gluten-free shortbread crust that will make you fall in love instantly. Made with almond flour, fresh lemon zest and lemon slices on top, this classic dessert is completely paleo, refined-sugar-free, dairy-free with a low carb, keto option!
Ingredients
For the Shortbread Crust
- 1/3 cup ghee or sub grass-fed butter or refined coconut oil, melted and cooled
- 1/4 cup pure maple syrup for low carb/keto, sub with 3 tbsp Lakanto sugar-free maple syrup or preferred liquid sweetener
- 1 tsp pure vanilla extract
- 1 2/3 cups super fine blanched almond flour
- 2 tbsp coconut flour
- 1/8 tsp fine sea salt
For the Lemon Filling
- 4 large eggs room temperature
- 1/2 cup maple syrup for low carb/keto, sub with 1/3 cup Lakanto sugar-free maple syrup or other liquid sweetener
- 2/3 cup lemon juice about 3-4 large lemons
- zest from one lemon about 1 tbsp
- 2 tbsp arrowroot flour or sub tapioca flour or 1 tablespoon sifted coconut flour
For the Garnish
- sifted organic powdered sugar for low-carb/keto, use powdered SWERVE or powdered monk fruit
- lemon zest
- lemon slices cut into halves or quarters
Instructions
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Preheat the oven to 350°F and line an 8x8 square metal baking pan (do not use glass or the crust will burn) with parchment paper, leaving a slight overhang. Set aside.
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In a large bowl, combine the coconut oil, maple syrup and vanilla until smooth. Sift in the almond flour and coconut flour and mix until the dough forms and comes together.
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Press the crust into the bottom of the lined pan and bake it for 11-12 minutes, or until golden. Remove it from the oven and allow it to cool slightly, no longer than 1-2 minutes.
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While the crust is baking, whisk the eggs with the maple syrup in a medium-sized bowl until smooth. Add the lemon juice and lemon zest, then whisk again. Add the coconut flour and continue mixing well until the batter is smooth and no lumps are present.
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Pour the filling over the slightly cooled crust and lower the oven temperature to 325°F. Bake for 20-25 minutes, or until the filling is just set and no longer jiggles. Be careful not to overbake.
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Remove the pan from the oven and allow the bars to cool in the pan for an hour, then chill them in the fridge for another 2-3 hours before serving to firm them up.
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Use a sharp knife to cut out the bars, then dust them with some powdered sugar and some lemon zest. Garnish one or two bars with a lemon slice.
Recipe Notes
Always use fresh lemon juice.