Lupin 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 from almond flour, coconut oil, coconut sugar, and sea salt — simple, wholesome ingredients that press together beautifully and bake up golden and firm. Lupin flour has quietly crept into a surprising number of gluten-free and paleo-style baked goods as a cheap filler, so having a recipe that relies entirely on almond flour gives you real peace of mind. The silky filling gets its body from arrowroot starch and eggs rather than any grain or legume-based thickener, and honey keeps the sweetness clean and natural. Straining the filling before it hits the crust is a small step that makes a big difference — you get that smooth, glossy top that looks like it came from a bakery case. A long chill in the fridge is the secret to clean, firm slices that hold their shape on the board. A dusting of coconut sugar right before serving adds a little sparkle and just enough extra sweetness to make each bar feel like a proper treat.
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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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