Oats Free Blueberry Lemon Bars with Almond Flour Crust
Bright, tangy, and bursting with fresh blueberries, these lemon bars are the kind of dessert that disappears fast at any gathering. The crust is built entirely from almond flour, coconut oil, and honey — no grains, no oats, nothing that could sneak in and cause a problem for anyone avoiding them. It bakes up golden and slightly crisp, giving you that satisfying shortbread-like base without a single oat-based ingredient in sight. The filling gets its silky, sliceable texture from arrowroot starch rather than any flour or thickener that might raise concerns, and fresh lemon juice and zest give it a clean, bright punch that balances the natural sweetness of honey beautifully. Scattered blueberries swirl into the filling as it bakes, creating gorgeous pockets of jammy fruit in every bite. The key to clean, bakery-worthy slices is patience — letting the bars chill fully before cutting makes all the difference. These are elegant enough for a dinner party but easy enough to make on a weeknight whim.
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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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