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Side view of healthy lemon bars on a white plate

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!

Course Dessert
Cuisine American
Keyword gluten free lemon bars, healthy lemon bars, keto lemon bars
Prep Time 20 minutes
Cook Time 32 minutes
Chill Time 3 hours
Total Time 3 hours 52 minutes
Servings 16
Calories 165 kcal
Author Kelly


For the Shortbread Crust

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


  1. 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.

  2. 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.

    A bowl dough for the gluten free lemon bars crust
  3. 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.

    Almond flour crust in a square metal baking pan
  4. 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.

    A bowl of wet ingredients for the vegan lemon bars batter
  5. 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.

    Unbaked lemon filling and crust in a square metal baking pan
  6. 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.

    Overhead view of Lemon Bars dusted with powdered sugar on a wooden cutting board
  7. 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.

    Side view of gluten free lemon bars on a white plate with a missing bite

Recipe Notes

Always use fresh lemon juice.

Nutrition Facts
Gluten Free Lemon Bars
Amount Per Serving
Calories 165 Calories from Fat 99
% Daily Value*
Fat 11g17%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 10g11%
Protein 4g8%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.