MSG Free Paleo Almond Flour Lemon Bars
Bright, tangy, and just sweet enough, these lemon bars deliver that classic sunshine-yellow filling over a buttery almond flour crust — all without a single grain of conventional flour or refined sugar in sight. For anyone avoiding monosodium glutamate and the long list of additives that often sneak into packaged desserts, baking from scratch with whole ingredients like fresh lemon juice, honey, eggs, and coconut oil is the cleanest path to something genuinely indulgent. The crust comes together like damp sand, presses into a firm base, and bakes up golden at the edges before the silky lemon filling goes on top. Arrowroot starch does the thickening work here, giving the filling that smooth, sliceable texture without any synthetic stabilizers or flavor enhancers. Straining the filling before it hits the crust is a small step that makes a big difference — you get a perfectly uniform, glossy layer every single time. After a good chill in the fridge, these bars cut cleanly into neat squares that are just as pretty as anything from a bakery case. A light dusting of coconut sugar right before serving adds a little sparkle and 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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