Alpha Gal Friendly Almond Flour Lemon Bars
Bright, tangy, and buttery-sweet, these lemon bars deliver that classic sunshine-yellow filling on a golden almond flour crust — and they're genuinely hard to stop eating. For anyone navigating alpha-gal syndrome, the tricky part with baked goods is usually hidden mammalian-derived ingredients like butter or gelatin, but this recipe sidesteps all of that entirely. The crust comes together with almond flour, coconut oil, and honey, giving you a rich, slightly crisp base without any dairy in sight. Fresh lemon juice and zest do the heavy lifting in the filling, balanced by honey and arrowroot starch for that perfectly silky, sliceable set. Straining the filling before it hits the crust is a small step that makes a big difference — you get a smooth, glossy top with clean lemon flavor and no stray bits of zest to interrupt the texture. A two-hour chill in the fridge is what takes these from good to genuinely impressive, so plan ahead and let patience do its thing. Dust with powdered sugar right before serving and watch them disappear.
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Learn more →Ingredients
16 servings
For the crust
- 2 cups almond flour
- 3 tbsp coconut oil, melted and cooled
- 3 tbsp honey
- ¼ tsp fine sea salt
For the filling
- 4 pasteurized eggs
- ½ cup honey
- ½ cup fresh lemon juice (from about 4 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- 3 tbsp arrowroot starch
- ¼ tsp fine sea salt
For serving
- 1 tsp powdered sugar, for dusting (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting.
- 2
In a medium bowl, stir together the almond flour, melted coconut oil, 3 tbsp honey, and 1/4 tsp salt until the mixture resembles damp, clumping sand. Press it firmly and evenly into the bottom of the prepared pan — use the flat bottom of a measuring cup to compact it into a uniform layer.
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