Nightshade Free Paleo Almond Flour Lemon Bars
Bright, tangy, and genuinely satisfying, these lemon bars deliver the kind of sunshine-in-a-bite experience you'd expect from a classic bakery version — just built entirely from wholesome, grain-free ingredients. The almond flour crust comes together like a dream, pressing into a compact, golden base that holds up beautifully under the silky lemon filling. Because every single ingredient here is naturally free of nightshades, you can dig in without mentally scanning the list for hidden peppers, paprika, or tomato-derived additives that sneak into so many packaged desserts. The filling gets its luscious, custardy texture from eggs, fresh lemon juice, honey, and a touch of arrowroot starch — no flour, no refined sugar, no surprises. Straining the filling before it hits the crust is a small step that makes a big difference, giving you that smooth, jewel-like top layer once it sets. A long chill in the refrigerator is the real secret to clean, firm slices that look as good as they taste. Whether you're baking for a crowd or just treating yourself, these bars are the kind of thing that disappears fast — so cutting them into nine generous squares might be the only decision you'll second-guess.
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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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