Brazil Nut Free Paleo Almond Flour Lemon Bars
Bright, tangy, and just sweet enough, these lemon bars deliver that classic sunshine-yellow filling on a buttery almond flour crust — all without a single grain or refined sugar in sight. The filling gets its silky, sliceable texture from arrowroot starch and eggs rather than cornstarch or flour, so it sets up beautifully while staying completely grain-free. Fresh lemon juice and zest do all the heavy lifting here, giving you that sharp citrus punch that makes a great lemon bar so satisfying. Every ingredient in this recipe is naturally free from brazil nuts, and there's no need to scrutinize labels for hidden nut blends or mixed-nut products — the only nut in play is almond flour, front and center. Straining the filling before it hits the crust is a small step that pays off big, producing a smooth, glossy top with clean edges once chilled and sliced. A light dusting of coconut sugar right before serving adds a little sparkle and a hint of extra sweetness without overwhelming the lemon. These bars are the kind of treat you can bring to a gathering or keep in the fridge all week — they actually get better as they chill.
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Learn more →Ingredients
9 servings
For the crust
- 2 cups almond flour
- 3 tbsp coconut oil, melted
- 2 tbsp coconut sugar
- ¼ tsp fine sea salt
For the filling
- 4 large eggs
- ½ cup fresh lemon juice (from about 3–4 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- ⅓ cup honey
- 2 tbsp arrowroot starch
- ¼ tsp fine sea salt
For serving
- 1 tsp coconut 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, coconut sugar, and sea salt for the crust. Pour in the melted coconut oil and mix until the mixture resembles damp sand and holds together when pressed between your fingers.
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