Gut Friendly Blueberry Lemon Bars with Almond Flour Crust
Bright, tangy, and just sweet enough, these lemon bars hit that rare spot where a dessert actually feels good to eat — not just a treat you talk yourself into. The almond flour crust comes together with coconut oil and honey, skipping the refined grains and processed fats that can be rough on a sensitive digestive system. Arrowroot starch steps in as the thickener for the filling, doing the job of cornstarch without the gut irritation that can come with it. Fresh lemon juice and zest give the filling a clean, vibrant punch, while scattered blueberries swirl in for little bursts of natural sweetness and color. Every ingredient here is whole and recognizable — no additives, no mystery stabilizers, just real food doing its thing. The bars need a proper chill before slicing, but that patience pays off in clean, glossy squares with a silky filling and a crust that holds together beautifully. These are the kind of bars you can bring to a gathering and feel genuinely good about eating two.
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Learn more →Ingredients
9 servings
For the crust
- 2 cups almond flour
- 3 tbsp coconut oil, melted
- 2 tbsp honey
- ¼ tsp fine sea salt
For the filling
- 4 large eggs
- ½ cup honey
- ½ cup fresh lemon juice (from about 3–4 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- 3 tbsp arrowroot starch
- ¼ tsp fine sea salt
- ¾ cup fresh blueberries
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9×9-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, 2 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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