Hazelnut Free Paleo Almond Flour Lemon Bars
Bright, tangy, and just sweet enough, these lemon bars hit that perfect balance between dessert and something that feels almost refreshing. The crust comes together with almond flour, coconut oil, and coconut sugar — no grains, no refined sugar, and absolutely no tree nuts beyond almond, making this a clean choice for anyone navigating hazelnut concerns. Many store-bought lemon bars and packaged desserts rely on mixed nut products or shared processing lines where cross-contact is a real worry, so baking from scratch here genuinely matters. The filling is silky and custardy thanks to fresh lemon juice, honey, and arrowroot starch whisked together and strained before baking — a small step that makes a big difference in the final texture. Everything sets up beautifully after a chill in the fridge, giving you clean, firm bars that slice like a dream. A light dusting of coconut sugar right before serving adds a little sparkle without overpowering that gorgeous citrus punch. These are the kind of bars you bring to a gathering and watch disappear before you get a second one.
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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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