Low FODMAP Almond Flour Lemon Bars

Total time3 hr

Prep time20 min

Cook time40 min

4.9

(16)

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Ingredients

16 servings

For the crust

2 cups almond flour
Ingredient note
A serving of up to about 1/3 cup of almond flour is low in FODMAPs. This recipe contains only about 1/8 cup per serving, making it likely Low FODMAP. If you prefer to always avoid almond flour, please tap it and change its rating to Red.
3 tbsp coconut oil, melted and cooled
3 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
¼ tsp fine sea salt

For the filling

4 pasteurized eggs
½ cup honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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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