Gelatin Free Paleo Almond Flour Lemon Bars
Bright, tangy, and deeply satisfying, these lemon bars deliver that classic sunshine-yellow filling over a buttery almond flour crust — all without a drop of gelatin anywhere in the recipe. The filling sets beautifully thanks to eggs and arrowroot starch, which thicken and firm up during baking and chilling without any animal-derived gelling agents. That means you get clean, sliceable bars with a silky texture that holds its shape right through to the last square. Fresh lemon juice and zest do the heavy lifting on flavor here, giving every bite a sharp citrus punch balanced by honey and a whisper of sea salt. The crust comes together from almond flour, coconut oil, and coconut sugar — simple pantry staples that press into a firm, golden base with satisfying crunch. Straining the filling before it hits the crust is a small step that makes a big difference, ensuring a smooth, even layer every single time. Dust with a little coconut sugar just before serving and watch them disappear fast.
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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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