Nutmeg Free Paleo Almond Flour Lemon Bars
Bright, tangy, and golden-edged, these lemon bars deliver everything you want from the classic dessert — a buttery shortbread-style crust and a silky, citrus-forward filling — without a trace of warm spices like nutmeg sneaking in. That matters more than you might think, since plenty of baked goods and even store-bought lemon desserts quietly include nutmeg or mixed spice blends that can catch you off guard. Here, the ingredient list is clean and intentional: almond flour, coconut oil, honey, fresh lemon juice, lemon zest, eggs, and arrowroot starch, full stop. The crust bakes up firm and slightly golden before the filling ever hits the pan, which means you get that satisfying snap-and-give texture in every bite. Straining the filling before it goes into the oven is a small step that makes a big difference, giving you a smooth, glossy top that looks like it came from a bakery case. After a proper chill in the fridge, the bars slice cleanly into neat squares that hold their shape beautifully. A light dusting of coconut sugar right before serving adds just enough visual polish to make these 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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