Lactose Free Paleo Almond Flour Lemon Bars
Bright, tangy, and genuinely satisfying, these lemon bars deliver the kind of sunshine-in-a-bite flavor that makes them disappear fast at any gathering. The crust is built entirely from almond flour, coconut oil, and coconut sugar — no butter, no dairy of any kind — so every component is naturally free from lactose without any substitutions that feel like a compromise. Fresh lemon juice and zest give the filling a bold citrus punch, while honey and arrowroot starch create that silky, sliceable texture you expect from a classic bar. Straining the filling before it hits the crust is a small step that makes a real difference, giving you a smooth, clean set rather than a lumpy or uneven top. Chilling them fully in the fridge is the key to getting those clean, bakery-style cuts that hold their shape on a platter. A light dusting of coconut sugar right before serving adds a little sparkle and a hint of extra sweetness that ties everything together beautifully.
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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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