Capsaicin Free Paleo Almond Flour Lemon Bars
Bright, tangy, and naturally sweetened, these lemon bars deliver everything you love about the classic dessert without a single grain or refined sugar in sight. The crust comes together from almond flour, coconut oil, and coconut sugar — pressed into a golden, slightly crisp base that holds up beautifully under the silky filling. Fresh lemon juice and zest give the custard layer its bold citrus punch, while honey and arrowroot starch keep it smooth, firm, and completely grain-free. For anyone avoiding capsaicin, these bars are a genuinely safe treat — no spice, no heat, no hidden pepper derivatives anywhere in the ingredient list, just clean, wholesome components you can feel good about. Straining the filling before it hits the crust is a small step that makes a big difference, giving you that glossy, restaurant-worthy finish. After a proper chill in the fridge, they slice into neat, satisfying squares that are just as good on a weeknight as they are on a dessert table. A light dusting of coconut sugar right before serving adds a little sparkle and sweetness that makes them feel genuinely special.
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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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